Sensomics-guided decoding of key flavor drivers in six new superior table grape cultivars

Table grapes are high-value global berry crops, whose commercial value relies on cultivar-specific flavor quality. However, critical gaps in systematic flavor characterization of new superior cultivars restrict data-driven quality evaluation and flavor-oriented breeding. Herein, this study conducted comprehensive sensomics-based flavor profiling of six new superior table grape cultivars. The results showed significant inter-cultivar differences in appearance, color, and flavor composition. Electronic sensory analysis identified fruity/floral notes as olfactory markers and sweetness/sourness/saltiness as taste discriminants across six cultivars. Using GC × GC-QTOFMS, 270 volatile compounds were detected and 47 key odorants were screened via GC-O and OAV, with a six-attribute grape aroma wheel constructed. Recombination reproduced cultivar-specific aroma profiles, and omission identified 21 key aroma-active compounds, with (Z)-3-hexenal, (E)-β-ionone, and (E,Z)-2,6-nonadienal as core contributors across several cultivars. These findings reveal the chemical and sensory basis of inter-cultivar flavor differences in table grapes, laying targeted support for flavor-oriented grape breeding.