Volatile compounds evolution of three table grapes with different flavour during and after maturation

doi:10.1016/j.foodchem.2010.11.029

CORC > 武汉植物园 > 中国科学院武汉植物园

	Volatile compounds evolution of three table grapes with different flavour during and after maturation
	Yang, Chunxiang 1,2; Wang, Yiju 2; Wu, Benhong 2; Fang, Jinbao 3; Li, Shaohua 1
刊名	FOOD CHEMISTRY
	2011-10-15
卷号	128 期号:4 页码:823-830
关键词	Grape Volatile compound Maturation SPME/GC-MS
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2010.11.029
英文摘要	Volatile compounds of three different flavour table-grapes, 'Jingxiu', 'Bimeijia' and 'Jingya', were investigated during and after maturation using SPME/GC-MS. All the alcohols and carbonyls, along with most of the C(6) compounds and terpenoids, were evident before veraison, while most of the esters were detected at or after veraison. C(6) compounds increased in the early period of maturation, and then decreased. Most alcohols and carbonyls tended to continuously decrease during ripening. Except for geraniol, terpenoids increased until maturation, then decreased. Some esters continued to increase after maturation. Principal component analysis showed that terpenoids and esters were the characteristic volatiles of ripe 'Bimeijia' and 'Jingya' grapes, respectively. 'Bimeijia' had the highest terpenoid content at maturity, while 'Jingya' continued to accumulate some esters after maturation. To achieve berries of full-bodied aroma, 'Bimeijia' should be harvested at maturity and 'Jingya' should have a delayed harvest. For the neutral grape 'Jingxiu', delayed harvest is recommended to reduce the 'green' odour. (C) 2010 Elsevier Ltd. All rights reserved.
资助项目	National Natural Science Foundation of China[30971988] ; Ministry of Science and Technology[2008BAD92B04] ; CAS/SAFEA[0921101001]
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000292491400001
内容类型	期刊论文
源URL	[http://202.127.146.157/handle/2RYDP1HH/840]
专题	中国科学院武汉植物园
通讯作者	Li, Shaohua
作者单位	1.Chinese Acad Sci, Key Lab Plant Germplasm Enhancement & Special Agr, Wuhan Bot Garden, Wuhan 430074, Peoples R China 2.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China 3.Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Peoples R China
推荐引用方式 GB/T 7714	Yang, Chunxiang,Wang, Yiju,Wu, Benhong,et al. Volatile compounds evolution of three table grapes with different flavour during and after maturation[J]. FOOD CHEMISTRY,2011,128(4):823-830.
APA	Yang, Chunxiang,Wang, Yiju,Wu, Benhong,Fang, Jinbao,&Li, Shaohua.(2011).Volatile compounds evolution of three table grapes with different flavour during and after maturation.FOOD CHEMISTRY,128(4),823-830.
MLA	Yang, Chunxiang,et al."Volatile compounds evolution of three table grapes with different flavour during and after maturation".FOOD CHEMISTRY 128.4(2011):823-830.