ArticleScientific reports2016
Aroma characterization based on aromatic series analysis in table grapes.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
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Who cites it
45 citing papers in PubMed.
- Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'.Food chemistry: X · 2026Article
- Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC-MS/GC-IMS Approach to CharacterizeInternational journal of food science · 2026Article
- Focus on flavors: Physico-chemical, primary metabolite, volatile, and sensory analysis of seven white table grape cultivars in China.Food chemistry: X · 2025Article
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- Ageing of Red Wine (Foods (Basel, Switzerland) · 2025Article
- Comprehensive aroma profiles and the underlying molecular mechanisms in six grape varieties with different flavors.Frontiers in plant science · 2025Article
- A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four ChineseFoods (Basel, Switzerland) · 2024Article
- Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results.Plants (Basel, Switzerland) · 2024Article
- Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method.Horticulture research · 2024Article
- Prohexadione-calcium improves grape quality by regulating endogenous hormones, sugar and acid metabolism and related enzyme activities in grape berries.BMC plant biology · 2024Article
- Polyploid Genome Assembly Provides Insights into Morphological Development and Ascorbic Acid Accumulation ofInternational journal of molecular sciences · 2023Article
- The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment.Journal of experimental botany · 2023Article
- Maturity Assessment of Different Table Grape Cultivars Grown at Six Different Altitudes in Lebanon.Plants (Basel, Switzerland) · 2023Article
- Effects of Table Grape Cultivars on Fruit Quality and Aroma Components.Foods (Basel, Switzerland) · 2023Article
- Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception.Microbial cell factories · 2023Article
- The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines.Foods (Basel, Switzerland) · 2023Article
- Grapevine mono- and sesquiterpenes: Genetics, metabolism, and ecophysiology.Frontiers in plant science · 2023Review
- Genetic architecture of berry aroma compounds in a QTL (quantitative trait loci) mapping population of interspecific hybrid grapes (Vitis labruscana × Vitis vinifera).BMC plant biology · 2022Article
- Coordinative Changes in Metabolites in Grape Cells Exposed to Endophytic Fungi and Their Extracts.Molecules (Basel, Switzerland) · 2022Article
- Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times.Foods (Basel, Switzerland) · 2022Article
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10 authors.
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Abstract
Aroma is an important part of quality in table grape, but the key aroma compounds and the aroma series of table grapes remains unknown. In this paper, we identified 67 aroma compounds in 20 table grape cultivars; 20 in pulp and 23 in skin were active compounds. C6 compounds were the basic background volatiles, but the aroma contents of pulp juice and skin depended mainly on the levels of esters and terpenes, respectively. Most obviously, 'Kyoho' grapevine series showed high contents of esters in pulp, while Muscat/floral cultivars showed abundant monoterpenes in skin. For the aroma series, table grapes were characterized mainly by herbaceous, floral, balsamic, sweet and fruity series. The simple and visualizable aroma profiles were established using aroma fingerprints based on the aromatic series. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed that the aroma profiles of pulp juice, skin and whole berries could be classified into 5, 3, and 5 groups, respectively. Combined with sensory evaluation, we could conclude that fatty and balsamic series were the preferred aromatic series, and the contents of their contributors (β-ionone and octanal) may be useful as indicators for the improvement of breeding and cultivation measures for table grapes.
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