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Volatile Profiles of Vidal Grapes in the Shangri-La High-Altitude Region during On-Vine Non-Destructive Dehydration.

Authors :
Xu, Qing-Fang
Fan, Liang
Lu, Kai-Xiang
Zhao, Dong-Mei
Zhang, Ming-Xia
Cai, Jian
Source :
Horticulturae; Nov2022, Vol. 8 Issue 11, p1029, 27p
Publication Year :
2022

Abstract

Both free and glycosidically bound forms of volatile compounds in Vidal grapes from the Shangri-La high-altitude region during the on-vine non-destructive dehydration process were investigated by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS), following which the data were processed by multivariate statistical analysis. Fatty-acid-derived volatiles (FADs), amino-acid-derived volatiles (AADs), and isoprene-derived volatiles (IPDs), which occurred mainly in bound forms, were the three major volatiles in dehydrated Vidal grapes. Water-loss concentration, biosynthesis, and biodegradation all occurred during dehydration, eventually modifying some volatiles significantly, especially some powerful odorants such as hexanal, trans-2-hexenal, 2-phenethyl acetate, β-myrcene, linalool, geraniol, cis-rose oxide, and β-damascenone. 1-Octen-3-ol was relatively stable during the non-destructive on-vine dehydration process and its content in grape juice was mainly determined by the concentration effect. 2,4-Di-tert-butylphenol, 2-phenethyl acetate, 2-methyl-1-propanol, and hexanol were screened as some of the most important metabolic markers to discriminate grapes at different dehydration degrees. Our study also highlights the fundamental importance of the expression of volatile content in the metabolomic study of grape berries. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23117524
Volume :
8
Issue :
11
Database :
Complementary Index
Journal :
Horticulturae
Publication Type :
Academic Journal
Accession number :
160135432
Full Text :
https://doi.org/10.3390/horticulturae8111029