Volatile compounds evolution of three table grapes with different flavour during and after maturation
Volatile compounds of three different flavour table-grapes, ‘Jingxiu’, ‘Bimeijia’ and ‘Jingya’, were investigated during and after maturation using SPME/GC–MS. All the alcohols and carbonyls, along with most of the C6 compounds and terpenoids, were evident before veraison, while most of the esters were detected at or after veraison. C6 compounds increased in the early period of maturation, and then decreased. Most alcohols and carbonyls tended to continuously decrease during ripening. Except for geraniol, terpenoids increased until maturation, then decreased. Some esters continued to increase after maturation. Principal component analysis showed that terpenoids and esters were the characteristic volatiles of ripe ‘Bimeijia’ and ‘Jingya’ grapes, respectively. ‘Bimeijia’ had the highest terpenoid content at maturity, while ‘Jingya’ continued to accumulate some esters after maturation. To achieve berries of full-bodied aroma, ‘Bimeijia’ should be harvested at maturity and ‘Jingya’ should have a delayed harvest. For the neutral grape ‘Jingxiu’, delayed harvest is recommended to reduce the ‘green’ odour. âº Study the volatiles of non-Muscat flavour grapes which received little attention. âº Explore the evolution characters of volatiles in different flavour grapes. âº Link the volatiles with the harvest date to achieve the best flavour.