ArticleFood chemistry: X2024
Effects of full shading of clusters from véraison to ripeness on fruit quality and volatile compounds in Cabernet Sauvignon grapes.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 11 citations in OpenAlex.
- Analysis of Metabolic Differences Between Marselan and Cabernet Sauvignon Grape Berries from the Manas Wine-Producing Region of Xinjiang Based on Untargeted Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes.Foods (Basel, Switzerland) · 2026Article
- Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturation.Food chemistry: X · 2026Article
- Comparative Analysis of Volatile Compounds and Characterization of Key Flavor Compounds inFoods (Basel, Switzerland) · 2026Article
- Effect of E-Beam and X-Ray Irradiation on Radiation-Chemical Yield and Reaction Rate of Volatile Organic Compound Transformations.Molecules (Basel, Switzerland) · 2025Article
- Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC-MS and GC-IMS.Food chemistry: X · 2025Article
- Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits.Food chemistry: X · 2025Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sunlight exposure of grape clusters is frequently reported to influence grape aromas greatly. Among them, the effects of full shading (FS) of clusters on fruit quality and volatile compounds in grape berries has scarcely been investigated. In the present study, the effects of FS from véraison to ripeness on fruit quality and volatile compounds in Cabernet Sauvignon grapes were studied. The results showed that FS treatment reduced fruit size and berry weight, delayed fruit maturity, and decreased the contents of anthocyanins, phenols, and tannins in grape berries. In addition, volatile compounds in grape berries were analyzed, and 55 and 53 volatile compounds were detected in the control (CK) and FS groups, respectively. The results indicated that the concentrations of straight-chain fatty aldehydes, straight-chain fatty alcohols, straight-chain fatty acids, and branched-chain fatty acids, norisoprenoids, and total concentration of volatile compounds were all higher in FS group than in CK group. Specifically, FS treatment had significant promoting effects on the concentrations of β-damascenone, terpineol, 2-ethyl-1-hexanol, and 2-hexenal, and remarkably decreased the concentrations of geranial, benzeneacetaldehyde, neral, and ethyl acetate. Partial least squares-discriminant analysis (PLS-DA) revealed a clear separation between the control (CK) and FS groups, and showed that 2-hexenal and hexanal were the main characteristic aroma compounds in the FS group. Moreover, an increase in the intensity of fruity, herbaceous, floral, and mushroom aromas was recorded in FS grapes. This study provides new insights into the effects of the exclusion of sunlight exposure on volatile compound accumulation in grape berries.
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