Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C-6 volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar `Cabernet Sauvignon', while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes.

Automated summary

This study evaluated the volatile aroma compounds of Chinese wild grape species and aimed to explore new grape species based on fruit aroma. The results showed that several volatile compounds were detected in Chinese wild grapes that were not found in other Vitis species. The composition of volatile compounds also differed among different grape species. Furthermore, the principal component analysis revealed the relationship between Chinese wild grape cultivars and wine grape cultivar "Cabernet Sauvignon", while table grape cultivars were distributed separately.