【摘 要】
：
Aroma is an important indicator to evaluate the quality of grape berry.Aromatic compounds locate both in pulp and skin in forms of free and bound glycoside.But only the free forms are volatile and inv
【机 构】
：
Department of Plant Science,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai
【出 处】
：
2015 International Conference on Fruit Quality Biology (第二届果
论文部分内容阅读
Aroma is an important indicator to evaluate the quality of grape berry.Aromatic compounds locate both in pulp and skin in forms of free and bound glycoside.But only the free forms are volatile and involving in aroma flavour of table grape berry,which can be feeled and tasted directly.Most of the reports of grape aroma had been focused on the wine grapes and wine.However,there were only a few studies related to aroma of table grapes.In this study,20 table grape varieties from shanghai,China,were selected as material to analyzed the aroma of flesh and skin.Aromatic series and fingerprints were constructed,and aroma profiles of each variety were analysed by Hierarchical Clusters and Principal Component Analysis.A total of 72 compounds-58 in pulp and 64 in skin,were identified.Grapes were characterized mainly by herbaceous,fruity,sweet,floral and Balsamic series.The aroma fingerprints showed that herbaceous was the predominant flavour in High Bailey,fruity was the most abundant flavour in Black Beet.However,the dominated flavor was consisted of herbaceous,fruity,sweet,floral and balsamic series in Jumeigui,Shine Muscat,red Muscat of Alexandria and Damina.Besides,aromatic series of most varieties were higher in skin than pulp juice.According to the aroma profiles,pulp juice,skin and the whole berries were classified into 5,3 and 5 groups,respectively.In addition,we also found the great correlations among herbaceous,fatty and balsamic series,and characteristic relevance among floral,fruity and sweet series.Sensory evaluation found that Shine Muscat was most tasty in all tested varieties,due to the aroma of milk,rose,fresh and light butter flavor.The fatty and balsamic series,which was mainly contributed by trans-β-ionone and octanal,were significantly higher in Shine Muscat than other 19 varieties.
其他文献
The plant hormone ethylene is regarded as the major regulator of climacteric fruit ripening but the assumptions that fleshy fruit ripening is likely driven by a complex hormonal balance have long been
Fruit development is a complex process involving dramatic changes in the transcriptional architecture.Sorbitol and sucrose serve as main photosynthetic end-product in apple.We report here a comprehens
Huyou(Citrus changshanensis)fruit is high in nutritional and medicinal value.Effects of different Huyou fruit tissues on glucose consumption in HepG2 cells and their hypolipidemic and hypolipidemic ac
Rooting-zone restriction is a physical and ecological cultivation mode by constraining roots in a limited volume to modulate vegetative and reproductive growth of plants.Typically,field cultivation us
The size of seed is an important factor affecting litchi fruit quality.Seed abortion(chicken tougue)is a common heredity phenomenon during litchi fruit development.Seed abortive fruits not only have h
In contrast to the detailed molecular knowledge available on anthocyanin synthesis,little is known for the catabolism pathway of anthocyanins in plants.Litchi(Litchi chinensis Sonn.)fruit lose their a
Fragaria vesca,the diploid woodland strawberry,is an emerging model system for both the commercial,octoploid strawberry and the Rosaceae,a family that contains many economically important fruit crops.
Persimmon fruits accumulate a large amount of condensed tannins(proanthocyanidins,PAs)in the vacuole during development.PAs cause astringency,which is a dry or puckering sensation due to the coagulati
Peach fruit is prone to chilling injury(CI)after chronic storage under constant cold(CC).Low temperature conditioning(LTC)can effectively alleviate the incidence of CI symptoms,such as internal browni
Peach(Prunus persica L.)is a climacteric fruit displaying excellent organoleptic and nutraceutical properties.The fruit are characteristic by high perish ability,which deteriorates quickly at ambient