ArticleFoods (Basel, Switzerland)2024
A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Anthocyanin Composition and pH Correlate with Berry Skin Color Across Diverse Grape Germplasm.Foods (Basel, Switzerland) · 2026Article
- Variation in Fruit Quality and Aroma Biosynthesis of 'Summer Black' Grape in Southern China.Genes · 2026Article
- A Randomized Controlled Trial on the Safety and Cognitive Benefits of a Novel Functional Drink from a Purple Waxy Corn Byproduct in Peri- and Postmenopausal Women.Antioxidants (Basel, Switzerland) · 2025Article
- Focus on flavors: Physico-chemical, primary metabolite, volatile, and sensory analysis of seven white table grape cultivars in China.Food chemistry: X · 2025Article
- Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
In order to compare the grape juice sensory properties of four common seedless grape varieties (Kyoho, Summer Black, Moldovan, and Sweet Sapphire) in China, a thorough comparison of these grape varieties was conducted. Physicochemical indicators, aroma, and color characteristics were analyzed and compared to a commercially available not-from-concentrate Concord grape juice. The contents of fructose, glucose, and seven organic acids were evaluated. Kyoho and Sweet Sapphire possessed optimal Brix-acid ratio in the range around 35-40. In terms of aroma, 60 volatiles were identified by GC-MS, including 16 alcohols, 9 terpenes, 6 aldehydes, and 4 ketones. Kyoho demonstrated the highest aroma intensity with superior floral and fruity notes, while Sweet Sapphire showed the lowest aroma intensity with a grassy scent. Additionally, grape pigment profiles were investigated by HPLC-PDA-MS. Summer Black grapes featured a vibrant color, and 52.5% of their anthocyanins were acylated, which helps provide good stability in follow-up processing. Concord juice showed the best overall properties, with the most saturated color and delightful aroma. It was suggested that blending Summer Black with Kyoho could be a promising way to achieve balanced color, taste, and aroma of grape juice. This study provides a feasible and promising combination of Chinese local grapes for making all-round high-quality juice products.
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