Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry

Area of Science:

• * Agricultural Science
• * Food Science
• * Analytical Chemistry

Background:

• * Aroma is a key quality attribute for table grapes, influencing consumer preference and market value.
• * Developing new grape varieties with distinct aromatic profiles is a focus for the industry.
• * Understanding the chemical basis of grape aroma is essential for breeding and commercialization.

Purpose of the Study:

• * To perform the aromatic characterization of five new table grape varieties: Guzun, Melona, Cotton Candy (V. vinifera), IVC SA3, and IVC SB1 (V. labrusca).
• * To define the aroma profile of each grape variety through qualitative and quantitative analysis of odorant molecules.
• * To evaluate the commercial and breeding potential of these new table grape varieties based on their organoleptic properties.

Main Methods:

• * Utilized advanced analytical techniques, including gas chromatography/mass spectrometry (GC/MS), for the detection and quantification of volatile compounds.
• * Employed gas chromatography-olfactometry (GC-O) to correlate specific chemical compounds with their olfactory perception.
• * Integrated sensory methodologies with chemical analysis to comprehensively understand the aroma profile.

Main Results:

• * Identified and quantified key odorant molecules responsible for the distinct aroma profiles of the studied table grape varieties.
• * Established a correlation between specific volatile compounds and the perceived aroma of each variety.
• * Provided a detailed aromatic characterization for Guzun, Melona, Cotton Candy, IVC SA3, and IVC SB1 grapes.

Conclusions:

• * The aromatic characterization provides valuable data for assessing the market potential of new table grape varieties.
• * Findings support breeding programs aiming to develop grapes with desirable and unique organoleptic properties.
• * This research highlights the importance of integrating analytical and sensory methods for comprehensive grape aroma analysis.