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Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages

Authors :
Kyeong-Ok Choi
Dong Hoon Lee
Seo Jun Park
Dongjun Im
Youn Young Hur
Su Jin Kim
Source :
Applied Sciences, Vol 10, Iss 16, p 5661 (2020)
Publication Year :
2020
Publisher :
MDPI AG, 2020.

Abstract

Changes in the biochemistry and flavor of Shine Muscat grapes at different ripening stages (RS) were analyzed to identify factors affecting these characteristics. The yellowness index values were 45.1, 49.4, and 50.2 in the ripening stage 1 (RS1), ripening stage 2 (RS2), and ripening stage 3 (RS3) groups, respectively, representing the different ripening stages. The yellowness of the grape berries tended to increase with ripening due to the gradual breakdown of chlorophylls and the evolution of carotenoids. The total content of monoterpenes, on the other hand, was approximately two-fold higher at RS3 than RS1 and RS2. Moreover, linalool was the most abundant compound contributing to the total content of monoterpenes. The highest correlation was observed between the linalool content and °Brix/acid ratio (r = 0.9981), followed by the monoterpene content and °Brix/acid ratio (r = 0.9933). These findings indicate that changes in the contents of linalool and its oxidized forms may be used as a quality index and an indicator of the timing of harvest for Shine Muscat grapes.

Details

Language :
English
ISSN :
20763417
Volume :
10
Issue :
16
Database :
Directory of Open Access Journals
Journal :
Applied Sciences
Publication Type :
Academic Journal
Accession number :
edsdoj.67247b5dbe74d4bad66573ce0dd0e29
Document Type :
article
Full Text :
https://doi.org/10.3390/app10165661