Evolution of green leaf volatile profile and aroma potential during the berry development in five Vitis vinifera L. Cultivars

Xiaofeng Yue; Yanlun Ju; Yitong Cui; Shichao Wei; Huaide Xu; Zhenwen Zhang

Food Chemistry: X (Jun 2023)

Evolution of green leaf volatile profile and aroma potential during the berry development in five Vitis vinifera L. Cultivars

Xiaofeng Yue,
Yanlun Ju,
Yitong Cui,
Shichao Wei,
Huaide Xu,
Zhenwen Zhang

Affiliations

Xiaofeng Yue: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Yanlun Ju: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Yitong Cui: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Shichao Wei: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Huaide Xu: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; Corresponding authors at: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China (Z. Zhang).
Zhenwen Zhang: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, PR China; Corresponding authors at: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China (Z. Zhang).

Journal volume & issue: Vol. 18
p. 100676

Abstract

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Green leaf volatiles (GLVs), play important roles in the green and fresh aroma characteristics of grape berries. The evolution of GLV profiles regarding the varietal difference during grapevine phenological ripening is not well understood. This study generated the GLV profiles of five Vitis vinifera L. cultivars (‘Cabernet Sauvignon,’ ‘Cabernet Franc,’ ‘Cabernet Gernischt,’ ‘Chardonnay,’ and ‘Sauvignon Blanc’) at five ripening stages. GLVs were distinctive at different E-L stages for each grape variety. (E)-2-hexen-1-ol, 1-hexanol, and hexanal were the dominant components in all mature berries. In terms of total GLV content, all varieties reached the maximum at maturity in the 2019 vintage, and the total GLV content was higher in mature Sauvignon Blanc and Cabernet Sauvignon grapes. In the 2020 vintage, the total GLV content in Chardonnay and Sauvignon Blanc berries rapidly accumulated at veraison and peaked before harvest. The present results could help winemakers create a good balance of wine aroma.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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