Changes in Aroma Characteristics of Sunshine Muscat Grape during Storage Evaluated by GC-MS and Aroma Analysis
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Abstract:
In order to study the effect of temperature on the aroma characteristics of sunshine Muscat grape during storage, headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to for qualitative and quantitative analyses of 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 profiling and aroma analysis. The results showed that 55 volatile components were identified by GC-MS, including 20 aldehydes, 6 alcohols, 6 esters, 16 terpenes and 7 other compoundss. Among them, 16 compounds were identified as active aroma components (OAV>1). The characteristic aroma components of sunshine Muscat grape were terpenes and aldehydes. The changes in characteristic aroma profile of sunshine Muscat grape stored at ice temperatures (0 ℃ and 4 ℃) and low temperatures (10 ℃ and 15 ℃) tended to be consistent, respectively. The characteristic aromas exhibiting differences during storage were mainly floral characteristics, especially the aroma notes of bell, jasmine, orchid, rose and mandarin duck. The storage at 0 ℃ could keep the fresh fruit aroma of grapes, whilst the loss of floral characteristics was significant. The characteristic aroma deteriorated after 8 weeks of storage at 4 ℃ and 10 ℃ or after 6 weeks of storage at 15 ℃. In summary, the storage at ice temperatures easily caused a decrease or loss of flower aroma characteristics at the early stage of storage, whilst the storage at a low temperature was unable to maintain the characteristic aroma quality of the fruit during a relatively long storage.
