Characterization of volatile compounds in Cowart muscadine grape (Vitis rotundifolia) during ripening stages using GC-MS combined with principal component analysis

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• 作者：Bolim Lee ; Pei-ching Lin ; Hwan soo Cha ; Jun Luo…
• 关键词：muscadine ; aroma ; gas chromatography ; mass spectrometry ; principal component analysis ; solid phase microextraction
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：25
• 期：5
• 页码：1319-1326
• 全文大小：3,318 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456
• 卷排序：25

文摘

Muscadine grape (Vitis rotundifolia) is a popular fruit in the Southeastern United States because of its unique aroma and strong antioxidant capacity. Volatile compounds of a locally cultivated muscadine cultivar Cowart were characterized by solid-phase microextraction coupled with GC-MS. Twenty-eight volatile compounds, including fruity short-chain esters, alcohols, terpenes, and carbonyl compounds, were detected based on mass spectra and Kovats indices. Based on principal component analysis and hierarchical clustering, the grapes in stages I and II had relatively similar flavor patterns, which were different from that in stage III. Butyl-2-butenoate, hexyl acetate, propyl acetate, ethyl trans-2-butenoate, hexyl-2-butenoate, ethyl acetate, butyl acetate, 1-octanol, ethyl hexanoate, and β- citral were present as distinct volatile chemicals in stage III, while nonanal, decanal, and β-citronellol were distinct in stage II, and myrcenol, β-ocimene, and l-limonene were biomarkers in stage I. Understanding volatile compounds at each stage can assist farmers in choosing the optimal time to harvest muscadine grapes.