Influence of Benzothiadiazole on the Amino Acids and Aroma Compositions of ‘Cabernet Gernischt’ Grapes (<i>Vitis vinifera</i> L.)

Abstract

The application of elicitors enhances grape quality, especially the volatile compounds. There are few studies on the influence of elicitors on the aroma compositions of grapes. Additionally, studies on the amino acids and aroma profiles of ‘Cabernet Gernischt’ grapes are scant. The objective of this work was to evaluate the effect of benzothiadiazole (BTH) treatments on the amino acids and aroma profiles of ‘Cabernet Gernischt’ grapes during berry development. BTH was sprayed on berries at three different stages during grape development; the fruit set period, swelling, and veraison stages. Physicochemical parameters, amino acids, and aroma compounds of the grapes were evaluated. The results showed increased an weight and color quality of treated grapes, while the content of primary metabolites such as sugar and amino acids in treated grapes declined relative to control grapes. However, total concentrations of the various aroma classes were higher in treated grapes, except for carbonyls and terpenoids, which presented higher levels in control grapes than in BTH-treated grapes. The correlation analysis between amino acids and aroma compounds revealed positive correlations in both samples with few negative correlations in BTH samples. The odor activity values (OAVs) affirmed the floral, fruity, and fresh-green nature of ‘Cabernet Gernischt’ grapes. BTH application to ‘Cabernet Gernischt’ berries significantly influenced the compositional qualities of the grapes.

Keywords

• amino acids
• aroma
• benzothiadiazole
• color
• grapes