Study on the Changes of Aroma Characteristics of Shine Muscat Grape During Storage by GC-MS and Aroma Notes Analysis
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Abstract:
This paper studied the effect of storage temperature on the aroma characteristics of Shine Muscat grape during storage. The headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to qualitatively and quantitatively analyze the volatile components of grape fruits at four storage temperatures (0 ℃, 4 ℃, 10 ℃ and 15 ℃). The characteristic substances and aroma characteristics were identified and analyzed by odor activity value (OAV) aroma profiles and aroma notes. The results showed that 55 volatile components were identified by GC-MS, including 20 aldehydes, 6 alcohols, 6 esters, 16 terpenes and 7 others. Specifically, 16 of them were identified as active aroma components (OAV > 1). The characteristic aroma components of Shine Muscat grape were terpenes and aldehydes. The analysis results of aroma profiles and aroma notes showed that the characteristic aroma changes of Shine Muscat grape under ice temperature (0 ℃, 4 ℃) and low temperature (10 ℃, 15 ℃) tend to be consistent respectively. The characteristic aroma changes during storage were mainly floral characteristics, especially the aroma notes of bell, jasmine, orchid, rose and mandarin duck. Ice storage (0 ℃) could keep the fresh fruit flavor of grapes, while the floral characteristics were obviously lost. The characteristic aroma deteriorated after 8 weeks of storage at 4 ℃ and 10 ℃, and after 6 weeks of storage at 15 ℃. Conclusion: Storage at ice temperature caused a sharp decrease in the aroma of flowers at the early stage of storage, and storage at low temperature was difficult to maintain the aroma quality of the fruit during the long storage period.
