Evolution of Aroma Profiles and Potential in Shine Muscat Grape Berry during Ripening
Abstract
Shine Muscat, with its excellent quality and unique Muscat aroma, is emerging as one of the most profitable
table grape cultivars in Asia. However, in-depth analysis of the cultivar’s aroma profile before berries are
harvest-ready is lacking. The aroma components and their concentrations undergo substantial changes
during berry ripening, which provides an opportunity for producing some juice/wine products with special
flavour. In this study, the evolution of free and bound aroma compounds in Shine Muscat grapes was
analysed from EL-35 to EL-38. The main aroma attributes of harvest-ready berries were: ‘green’, ‘sweet’,
‘floral’ and ‘fruity’. The headspace SPME-GC-MS analysis revealed that alcohols were the most abundant
free and bound compounds in Shine Muscat. Furthermore, the free forms of hexanal, β-damascenone,
and (E, Z)-2,6-nonadienal determined the aroma characteristics of the grapes directly, while the bound
forms of β-damascenone, (E, Z)-2,6-nonadienal, and 2-hexanol determined the aroma of Shine Muscat that
cannot to be smelled directly. Taking all indicators together, we believe that picking Shine Muscat grapes
at EL-37 (when a minimum TSS of 17% has been reached) maintains its fine aroma characteristics. These
results lay the foundation for the further development, utilisation and study of the aroma characteristics
of Shine Muscat grapes.
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