Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

Rahman, Faiz; Nawaz, Muhammad Azher; Liu, Ruitao; Sun, Lina; Jiang, Jianfu; Fan, Xianqun; Liu, Chonghuai; Zhang, Ying

doi:10.1590/fst.54320

Cited by 17 publications

(15 citation statements)

References 26 publications

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“…The (E)-2-hexenal QTL were located adjacent to the upper end of the anthocyanin QTL confidence intervals. The (E)-2-hexenal volatile concentrations varied among years and were similar to those in post-veraison ‘Cabernet Sauvignon’ berries but higher than observed in Chinese wild grape cultivars and ‘Seyval blanc’ [ 32 , 61 , 62 ]. In ‘Cabernet Sauvignon’, both hexanal and (E)-2-hexenal were present from fruit set through ripening and concentrations peaked post-veraison with C 6 alcohols peaking during late ripening [ 32 ].…”

Section: Discussionsupporting

confidence: 59%

Berry Anthocyanin, Acid, and Volatile Trait Analyses in a Grapevine-Interspecific F2 Population Using an Integrated GBS and rhAmpSeq Genetic Map

Alahakoon

Fennell

Helget

et al. 2022

Plants

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Increased map density and transferability of markers are essential for the genetic analysis of fruit quality and stress tolerance in interspecific grapevine populations. We used 1449 GBS and 2000 rhAmpSeq markers to develop a dense map for an interspecific F2 population (VRS-F2) that was derived by selfing a single F1 from a Vitis riparia x ‘Seyval blanc’ cross. The resultant map contained 2519 markers spanning 1131.3 cM and was highly collinear with the Vitis vinifera ‘PN40024’ genome. Quantitative trait loci (QTL) for berry skin color and flower type were used to validate the map. Four rhAmpSeq transferable markers were identified that can be used in pairs (one pistillate and one hermaphroditic) to predict pistillate and hermaphrodite flower type with ≥99.7% accuracy. Total and individual anthocyanin diglucoside QTL mapped to chromosome 9 near a 5-O-GLUCOSYLTRANSFERASE candidate gene. Malic acid QTL were observed on chromosome 1 and 6 with two MALATE DEHYRDROGENASE CYTOPLASMIC 1 and ALUMINUM-ACTIVATED MALATE TRANSPORTER 2-LIKE (ALMT) candidate genes, respectively. Modeling malic acid identified a potential QTL on chromosome 8 with peak position in proximity of another ALMT. A first-ever reported QTL for the grassy smelling volatile (E)-2-hexenal was found on chromosome 2 with a phospholipid hydroperoxide glutathione peroxidase candidate gene near peak markers.

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Section: Discussionsupporting

confidence: 59%

Berry Anthocyanin, Acid, and Volatile Trait Analyses in a Grapevine-Interspecific F2 Population Using an Integrated GBS and rhAmpSeq Genetic Map

Alahakoon

Fennell

Helget

et al. 2022

Plants

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“…Among them, the T2 treatment has the highest content at harvest. The higher alcohols exhibited the highest content under T3 treatment at harvest, and the rate of conversion from aldehyde to alcohol is strongly related to the activities of these enzymes, which is dependent on variety or Vitis species [ 27 ]. Norisoprenoids and terpenoids had low concentrations in Cabernet Gernischt berries in the whole growth period, but they make important contributions to the characteristic varietal aroma, owing to their extremely low odour thresholds [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

Evolution of Volatile Aroma Compounds and Amino Acids in Cabernet Gernischt Grape Berries (Vitis vinifera L.): Comparison of Different Training Systems for Mechanical Soil Burial

Geng

Zhang

et al. 2022

Foods

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Soil burial is a survival strategy for grapevines that can safely overwinter in north-western regions of China. A suitable training system was beneficial for soil burial to provide winter protection. Moreover, the training system can also significantly affect fruit quality during the development of grape berries, such as primary and secondary metabolites. In this study, four-year-old Cabernet Gernischt grapevines were used as experimental material and exposed to four training systems, including the Ningxia traditional vertical trunk (control, CK); the gobelet (T1); single guyot (T2); slant trunk with vertical shoot positioning (STVSP) (T3). The results showed that total soluble solid total phenol content was 12.69%, 57% higher under T3 training systems than in the control, and T3 alleviated the canopy density, leading to improving the leaf photosynthetic efficiency gas chromatography-mass spectrometry (GC-MS) assay used to detect the aroma compounds. The results indicated that the T3 training system enhanced the accumulation of alcohols, carbonyl compounds, C6/C9 and esters, which account for the largest proportion of volatile compounds, and the qRT-PCR reveals that VvEcar, Vvter, VvCCD1, and VvLis were raised under T3 at the transcriptional level. Moreover, T3 contributes to most free amino acid synthesis. Additionally, the PCA reveals the correlation of free amino acids under four training systems, which reflected the mostly amino acid related to T3, and thus, we could speculate that T3 enhances the overall aroma. These results may lead to new strategies to select a new, short trunk training system to achieve mechanized buried soil, to prevent cold and produce high-quality wine in this area.

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“…Volatiles identification was based on comparison of (a) the Kováts retention indices (KI) with those of authentic standard compounds or those of reported in the literature. KI was determined for each volatile with a series of n-alkanes (C 6 -C 26 ) according to the method of our previous research (Tian et al, 2017); (b) the mass spectra with those in the Wiley and NIST Library (Rahman et al, 2022).…”

Section: Gc-ms Analysismentioning

confidence: 99%

Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose

et al. 2022

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Spices have long been used in many countries to enhance or modify the flavor of meat and meat products. In general, different cooking treatments of spices can produce significantly different flavor. Jiao-ma chicken (JMC), as a traditional and characteristic cuisine in China, is prepared by boiled chicken seasoned with its exquisite flavor sauce. The delicious flavor of its sauce has won great popularity, and fried chili pepper (Capsicum annuum L.) oil (CPO) and pricklyash peel (Zanthoxylum bungeanum M.) oil (PPO) are its essential ingredients. To investigate the effects of CPO and PPO on the formation of aroma characteristics of JMC, the volatiles of CPO and PPO with and without chicken soup (CS) were analyzed by SPME/GC-MS. A total of 69 and 64 volatiles were identified in semi-finished JMC sauce (CS, CPO, and PPO) and final JMC sauce, respectively. GC-MS results showed that the composition and proportions of volatiles were significantly changed. Adding CPO and PPO to the basic CS generated several terpenes, and caused significant decreases in alcohols, aldehydes, and ketones, resulting in an exquisite spicy flavor of JMC sauce. Combined with GC-O and principal component analysis (PCA) results, it was found that 23 volatiles positively involved in the aroma formation, and might be significantly contributed to the unique flavor of JMC sauces.

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Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

Cited by 17 publications

References 26 publications

Berry Anthocyanin, Acid, and Volatile Trait Analyses in a Grapevine-Interspecific F2 Population Using an Integrated GBS and rhAmpSeq Genetic Map

Berry Anthocyanin, Acid, and Volatile Trait Analyses in a Grapevine-Interspecific F2 Population Using an Integrated GBS and rhAmpSeq Genetic Map

Evolution of Volatile Aroma Compounds and Amino Acids in Cabernet Gernischt Grape Berries (Vitis vinifera L.): Comparison of Different Training Systems for Mechanical Soil Burial

Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose

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