Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100440 |
Resumo: | Abstract Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C6 volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar ‘Cabernet Sauvignon’, while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes. |
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Food Science and Technology (Campinas) |
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Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MSChinese wild grape speciesSPME/GC-MSvolatile organic compounds (VOCs)principal component analysisAbstract Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C6 volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar ‘Cabernet Sauvignon’, while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100440Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.54320info:eu-repo/semantics/openAccessRAHMAN,Faiz UrNAWAZ,Muhammad AzherLIU,RuitaoSUN,LeiJIANG,JianfuFAN,XiucaiLIU,ChonghuaiZHANG,Yingeng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100440Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS |
title |
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS |
spellingShingle |
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS RAHMAN,Faiz Ur Chinese wild grape species SPME/GC-MS volatile organic compounds (VOCs) principal component analysis |
title_short |
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS |
title_full |
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS |
title_fullStr |
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS |
title_full_unstemmed |
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS |
title_sort |
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS |
author |
RAHMAN,Faiz Ur |
author_facet |
RAHMAN,Faiz Ur NAWAZ,Muhammad Azher LIU,Ruitao SUN,Lei JIANG,Jianfu FAN,Xiucai LIU,Chonghuai ZHANG,Ying |
author_role |
author |
author2 |
NAWAZ,Muhammad Azher LIU,Ruitao SUN,Lei JIANG,Jianfu FAN,Xiucai LIU,Chonghuai ZHANG,Ying |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
RAHMAN,Faiz Ur NAWAZ,Muhammad Azher LIU,Ruitao SUN,Lei JIANG,Jianfu FAN,Xiucai LIU,Chonghuai ZHANG,Ying |
dc.subject.por.fl_str_mv |
Chinese wild grape species SPME/GC-MS volatile organic compounds (VOCs) principal component analysis |
topic |
Chinese wild grape species SPME/GC-MS volatile organic compounds (VOCs) principal component analysis |
description |
Abstract Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C6 volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar ‘Cabernet Sauvignon’, while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100440 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100440 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.54320 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126331513995264 |