Evolution of Aroma Profiles and Potential in Shine Muscat Grape Berry during Ripening

  • X-Q Jin Northwest A&F University
  • M-X Feng Northwest A&F University
  • H Yao Northwest A&F University
  • S-H Guo Northwest A&F University
  • X-Y Chen Northwest A&F University
  • H-T Zheng Shanxi Greatone Chateau Company Ltd
  • X-Y Dong Shanxi Greatone Chateau Company Ltd
  • T-F Xu Northwest A&F University
  • J-F Meng Northwest A&F University


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.