Flavor in Grapes: Its Characterization and Commercial Applications

Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of ‘Shine Muscat’ (Vitis labruscana Baily×V. vinifera L.)

“…The berries of muscat cultivars contain a high concentration of aroma volatiles, such as terpene compounds, in comparison with nonmuscat cultivars (Marais, 1983;Bhat et al, 2010). Ribéreau-Gayon et al (1975) identified terpene compounds contained in muscat grapes and determined their flavor thresholds in sugar water.…”

“…Muscat flavor is an important quality for table grapes and has been studied in many cultivars (Marais, 1983;Bhat et al, 2010). The berries of muscat cultivars contain a high concentration of aroma volatiles, such as terpene compounds, in comparison with nonmuscat cultivars (Marais, 1983;Bhat et al, 2010).…”

“…They reported that linalool, nerol, and geraniol are major compounds that contribute to a muscat flavor, and linalool has the lowest threshold among these compounds. The content and composition of these aroma volatiles vary among muscat cultivars, which contributes to their specific flavors (Marais, 1983;Bhat et al, 2010).…”

The Effect of Pre-Harvest Methyl Jasmonate Treatment on the Selected Volatile Compounds and Endogenous Hormones Contends in the Pulp of Grape Berries

“…In MeJA treated berries the alpha-terpineol and nerol contents remained higher compare with control. These two volatile compounds and linalool belonged to terpenes, which contribute in muscat flavor of muscat grape berries [7]. The level of several specific key aroma compounds in the C6 alcohol and aldehydes such as hexanal, hexanol, (Z)-3-hexenol and (E)-2-hexenol were significantly increased in treated berries with respect to untreated samples ( Figure 5).…”

“…Although an overwhelming number of chemical compounds have been detected as volatile compounds in fresh berries, but only a fraction of them were identified as important components of fruit flavor, based on their quantitative abundance and olfactory thresholds. Previous studies have found that terpenes like linalool, nerol, alpha-terpienol and C6 alcohols like (E)-2-Hexenol, Hexanol, (Z)-3-Hexenol, Hexanal, (E)-2-Hexenal were considered as major compounds that contribute to the aromatic composition of muscat grape cultivars [7,8]. In present study, we mainly measured the content of these eight aroma compounds, as well as analysed the expression pattern of Vvter and Vv-syn genes, which involved in the terpenes synthesis and metabolism of grape [9,10].…”