Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

文献类型： 外文期刊

第一作者： Rahman, Faiz Ur

作者： Rahman, Faiz Ur;Liu, Ruitao;Sun, Lei;Jiang, Jianfu;Fan, Xiucai;Liu, Chonghuai;Zhang, Ying;Nawaz, Muhammad Azher

作者机构：

关键词： Chinese wild grape species; SPME/GC-MS; volatile organic compounds (VOCs); principal component analysis

期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）

ISSN： 0101-2061

年卷期： 2022 年 42 卷

页码：

收录情况： SCI

摘要： Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C-6 volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar `Cabernet Sauvignon', while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes.

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