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Molecules 2018, 23(7), 1703;

In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars

Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China
Wine Science Center, Washington State University, Richland, WA 99354, USA
Institute of Agro-food Science and Technology/Key Laboratory of Agro-products, Processing Technology of Shandong, Shandong Academy of Agricultural Sciences, Jinan 250100, China
Authors to whom correspondence should be addressed.
Received: 10 May 2018 / Revised: 8 July 2018 / Accepted: 10 July 2018 / Published: 12 July 2018
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We present an in-depth analysis of aroma profiles and sensory attributes, employing solid-phase microextraction gas chromatography/mass spectrometry (SPME-GC-MS) to identify the key compounds driving consumer preference in 19 unfamiliar cultivars. In combination with popular cultivars, we identified a total of 100 compounds in all table grapes, of which 26 key volatiles were correlated with consumer liking. Based on this relationship, five aroma combinations (AC) were formulated, wherein 33 compounds contributed to aroma intensity, and thus, were viewed as active volatiles. The fruity, floral, and sweet aromas were further divided into secondary aromatic series, of which the apple, citrus, orange, rose, geranium, violet, and honey aromas constituted the predominant series in unfamiliar cultivars. Xiangyue and Heikuixiang emerged as the preferred table grapes according to our analysis. By comparison, the popular cultivars showed relatively fewer volatiles, but their contents were much greater than the large number of volatiles identified in the unfamiliar cultivars. View Full-Text
Keywords: table grape; unfamiliar cultivars; volatile compounds; aroma liking; aroma combinations; aromatic series table grape; unfamiliar cultivars; volatile compounds; aroma liking; aroma combinations; aromatic series

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Wu, Y.; Zhang, W.; Duan, S.; Song, S.; Xu, W.; Zhang, C.; Bondada, B.; Ma, C.; Wang, S. In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars. Molecules 2018, 23, 1703.

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