Analysis of Aromatic Components from the Berries of Fifteen Grape Varieties by GC-MS

doi:10.7668/hbnxb.20190295

Abstract

Abstract: In order to define the characteristic aromatic components of each grape flavor type，we detected and analyzed the aromatic components of the berries from fifteen grape varieties (include 2 non-aromatic, 5 strawberry aromatic,8 muscat aromatic) using solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS).Results showed that the primary components of non-aromatic grape Moldova, Victoria is aldehydes. The relative content of 2-hexenal was the highest among aroma substances;The aroma substances of strawberry aromatic grape Shenfeng, Kyoho, Hupei No.2, Liaofeng, Shuofeng were mainly aldehydes, alcohols and esters; The aromatic substances of muscat aromatic grape were mainly aldehydes and terpenes. The main aldehydes are 2-hexenal and 1-hexanal.Terpenes were mainly linalool, dihydrolinalool, alpha-terpineol, nerol and geraniol. There were differences in aroma substances and substance contents among different grape varieties. This study can provide a theoretical basis for the research of grape aroma mechanism, breeding and promotion in the later stage.

Key words: Grape, Aroma component, GC-MS

CLC Number:

S663.01

NIU Zaozhu, CHEN Zhan, ZHAO Yanzhuo, NIU Shuaike, WEI Jianguo, YANG Lili. Analysis of Aromatic Components from the Berries of Fifteen Grape Varieties by GC-MS[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2019, 34(S1): 85-91. doi: 10.7668/hbnxb.20190295.

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