数字农科院2.0

Volatomic differences among Vitis amurensis cultivars and its hybrids with V. vinifera revealed the effects of genotype, region, and vintage on grape aroma

文献类型： 外文期刊

作者： Ming Yu Li;Xuan Xuan Pei;Ning Shi;Yi Ming Yang;Shu Tian Fan;Yan Feng Sun;Qing Sen Kong;Chang Qing Duan;Keji Yu;Jun Wang

作者机构：

关键词： HS-SPME-GC/MS;Interspecific hybrid;Odor activity value;Terroir;V. amurensis;Volatile compounds

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2024 年 191 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Vitis amurensis grape, an East Asian Vitis species, has excellent cold and disease resistance and exhibits high winemaking potential. In this study, the aroma compounds in grapes from five V. amurensis cultivars (‘Beiguohong’, ‘Beiguolan’, ‘Shuangfeng’, ‘Shuanghong’, ‘Shuangyou’) and three interspecific hybrids (‘Beibinghong’, ‘Xuelanhong’, ‘Zuoyouhong’) from two regions (Zuojia and Ji'an, Jilin, China) were identified via HS-SPME-GC/MS. The results showed that V. amurensis grapes had a greater concentration of aroma compounds than the interspecific hybrid berries. ‘Beibinghong’ was relatively rich in terpenes, although their concentrations were all lower than the threshold. ‘Shuangfeng’ contained more concentrations of free C6/C9 compounds, alcohols, aromatics and aldehydes/ketones than the other cultivars. The aroma characteristics of ‘Beiguolan’ and ‘Shuanghong’ were relatively similar. The grapes from the lower temperature and more fertile soil of Zuojia contained more C6/C9 compounds, norisoprenoids and alcohols, while aromatics were more abundant in the grapes from Ji'an, which was warmer than the Zuojia region. Herbaceous, floral, fruity and sweet were the main aroma series of V. amurensis grapes. Our study could provide a reference for the development and utilization of V. amurensis grapes and lay a foundation for the development of wild grape cultivars and the production of wines with characteristic styles.

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