Composition and Characteristics of Benifuji Grape Aroma

LI Kai; SHANG Jiayin; SU Hong; TIAN Shufen; HUANG Jianquan; ZHANG Na; WANG Dan; WANG Chaoxia

doi:10.19303/j.issn.1008-0384.2021.04.007

Volume 36 Issue 4

Apr. 2021

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LI K, SHANG J Y, SU H, et al. Composition and Characteristics of Benifuji Grape Aroma [J]. Fujian Journal of Agricultural Sciences，2021，36（4）：426−432 doi: 10.19303/j.issn.1008-0384.2021.04.007

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LI K, SHANG J Y, SU H, et al. Composition and Characteristics of Benifuji Grape Aroma [J]. Fujian Journal of Agricultural Sciences，2021，36（4）：426−432 doi: 10.19303/j.issn.1008-0384.2021.04.007

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Composition and Characteristics of Benifuji Grape Aroma

doi: 10.19303/j.issn.1008-0384.2021.04.007

1.
Pomology Institute, Tianjin Academy of Agricultural Sciences, Tianjin　300384, China
2.
College of Horticulture and Landscape Architecture, Tianjin Agricultural College, Tianjin　300384, China

Received Date: 2020-07-25
Rev Recd Date: 2020-11-26

Available Online: 2021-03-27

Publish Date: 2021-04-30

Abstract

Abstract

Objective Aromatic compounds and characteristics of Benifuji grapes grown in Tianjin were analyzed. Method Headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to extract, determine, and quantify by internal standards and standard curves on the aromatics in Benifuji grapes. Olfactory property of the grapes was characterized according to the odor activity value (OAV) and aroma profiling. Result Thirty-nine aromatic compounds in a combined concentration of 9 737.05 μg·L⁻¹ were identified. Esters were the dominant substances followed by alcohols. Ethyl acetate, 1-hexanol, trans-2-hexene-1-ol, ethyl butyrate, and trans-2-hexene-1-al were the 5 major aromatics, totaling 9 461.79 μg·L⁻¹ in concentration and accounting for 97.17% of the total relevant volatiles. Ethyl acetate concentration, which constituted 9 036.53 μg·L⁻¹, was by far the greatest amount among all. It accounted for 98.53% of all esters and 92.81% of total aromatics. The OAV of the grapes was contributed mainly by 12 compounds, such as ethyl butyrate, ethyl-2-methylbutyrate, ethyl hexanoate, and ethyl isobutyrate. A visualized aroma profiling for the grapes showed characteristics of flowers, fruits, plants, fats, chemicals, and spices, with the fruity note the most predominant. Conclusion The aroma of Benifuji grapes grown in Tianjin was made of volatiles including esters, alcohols, and aldehydes, with the esters being the most predominant components in quantity.
- Benifuji grape,
- headspace solid phase microextraction (HS-SPME),
- aroma component,
- odor activity value,
- aroma profile

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References(42)

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