Volatile compounds evolution of three table grapes with different flavour during and after maturation

文献类型： 外文期刊

第一作者： Yang, Chunxiang

作者： Yang, Chunxiang;Li, Shaohua;Yang, Chunxiang;Wang, Yiju;Wu, Benhong;Fang, Jinbao

作者机构：

关键词： crape;volatile compound;maturation;spme/gc-ms

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Volatile compounds of three different flavour table-grapes, ‘Jingxiu', ‘Bimeijia' and ‘Jingya', were investigated during and after maturation using SPME/GC-MS. All the alcohols and carbonyls, along with most of the C_6 compounds and terpenoids, were evident before veraison, while most of the esters were detected at or after veraison. C_6 compounds increased in the early period of maturation, and then decreased. Most alcohols and carbonyls tended to continuously decrease during ripening. Except for geraniol, terpenoids increased until maturation, then decreased. Some esters continued to increase after maturation. Principal component analysis showed that terpenoids and esters were the characteristic volatiles of ripe‘Bimeijia' and ‘Jingya' grapes, respectively. ‘Bimeijia' had the highest terpenoid content at maturity, while ‘Jingya' continued to accumulate some esters after maturation. To achieve berries of full-bodied aroma, ‘Bimeijia' should be harvested at maturity and ‘Jingya' should have a delayed harvest. For the neutral grape 'Jingxiu', delayed harvest is recommended to reduce the ‘green' odour.

分类号： TS2

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