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IVES 9 IVES Conference Series 9 Evaluation of aroma characteristics in Vitis amurensis grapes across different regions by using HS-SPME-GC/MS

Evaluation of aroma characteristics in Vitis amurensis grapes across different regions by using HS-SPME-GC/MS


Background: Aroma compounds are important secondary metabolite in grapes and play important roles in the flavor and quality of grape berries and their wines. Vitis amurensis grape belongs to the East Asian Vitis spp., with excellent cold and disease resistance, and exhibits strong brewing potential. However, it has not been effectively utilized and there is no systematic research on the aroma compounds of V. amurensis grapes.
Methods: To provide sufficient experimental evidence for the characteristic aroma of V. amurensis grape, HS-SPME-GC/MS was used to identify the aroma compounds of five V. amurensis (‘Beiguohong’, ‘Beiguolan’, ‘Shuangfeng’, ‘Shuanghong’, ‘Shuangyou’) and three interspecific hybrids (‘Beibinghong’, ‘Xuelanhong’, ‘Zuoyouhong’) grapes in Zuojia and Ji’an. The grape berries were collected at harvest in 2020, 2021 and 2022.
Results: C6/C9 compounds were the most abundant volatile compounds in all grape varieties. Good differentiation among varieties and regions was achieved by free and bound volatile compounds in OPLS-DA and O2PLS-DA. V. amurensis grapes had more abundant aroma compounds than the interspecific hybrid berries. Compared to Ji’an, the grapes in Zuojia contained higher levels of substances, including C6/C9 compounds, terpenes, norisoprenoids and alcohols. Terpenes were found abundant in ‘Beibinghong’, C6/C9 compounds, aldehydes/ketones and alcohols such as (E)-2-hexenal, hexenal, 3-ethyl-4-methylpentanol were characteristic compounds of ‘Shuangfeng’.
Conclusion: Different varieties and regions of V. amurensis grapes exhibited different characteristics in aroma compounds. The study explored the volatile profiles of V. amurensis grapes, which can provide a reference for the development and utilization of V. amurensis grapes.


Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster


Mingyu Li1,2, Ning Shi1,2, Haocheng Lu1,2, Xiao Han1,2, Qiuhong Pan1,2, Jun Wang1,2*

1Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China

Contact the author*


Vitis amurensisWild grape, Aroma compounds


IVES Conference Series | Open GPB | Open GPB 2024


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