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Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening.

BACKGROUND
'Gold Finger' is a grape cultivar with a finger-like shape and milk flavor. The evolution process of its aroma profile during ripening is unclear. Thus, changes in the free and bound volatile compounds present in 'Gold Finger' grapes during ripening were investigated using headspace sampling-solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS).


RESULTS
A total of 83 volatile aroma components were identified in the grapes, with aldehydes, esters, acids, and alcohols being the main components. The total aroma contents exhibited significant differences between the bound and free forms. The total content of bound volatile compounds did not change significantly during fruit development, although the free aroma contents were significantly higher than the bound contents. The total contents of free aldehydes, free alcohols, bound norisoprenoids, and ketones gradually increased for up to 70 days after flowering (DAF), while the total contents of free esters, terpenes, and acids decreased. The characteristic aroma compounds of 'Gold Finger' grapes were identified as hexanal, (E)-2-hexenal, and ethyl hexanoate.


CONCLUSIONS
These results lay a foundation for the further development of 'Gold Finger' grapes and provide a theoretical basis for the selection and breeding of novel aromatic grape varieties. This article is protected by copyright. All rights reserved.