Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method

Abstract

To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over 3 years are evaluated through sensory analysis and solvent-assisted flavour evaporation (SAFE). The cultivars are characterized and grouped into seven clusters by hierarchical cluster analysis (HCA) using sensory evaluation data with a flavour wheel specific to table grapes. These clusters were similar to conventional flavour classifications, except that the foxy and neutral cultivars form multiple clusters, highlighting the flavour diversity of table grapes. The SAFE method provides a comprehensive profile of the volatile compounds, including slightly volatile compounds whose profiles are lacking in hybrid grapes and Vitis rotundifolia. The sensory evaluation is supported by the volatile compound profiles, and relationships between the datasets are clarified by multivariate analysis. Specific accumulations and combinations of compounds (α-pinene, β-pinene, phenylethyl alcohol, furaneol, mesifurane, methyl N-formylanthranilate, and mixed ethyl ester and monoterpenoid) were also identified that contribute to the diversity of flavours (fresh green, floral, fruity, fatty green, sweet, fermented/sour) in table grapes, including linalool and linalool analogues (muscat flavour) along with ethyl ester and hydroxyethyl esters (foxy flavour). The accumulation of these compounds was positively related to a higher flavour intensity. Their specific accumulation and combination supported the flavour diversity of table grapes. This study identified novel flavour-associated compound profiles in table grapes through in-depth volatile compound analysis and non-conventional multivariate analysis.

Acknowledgements

This research was supported by grants from the Project of the Bio-oriented Technology Research Advancement Institution, NARO (special scheme project on advanced research and development for next-generation technology) and the project ‘Support for Pioneering Research Initiated by the Next Generation (SPRING)’ (grant no. JPMJSP2124) commissioned by Japan Science and Technology Agency. The authors acknowledge Ms. Miho Kohata for technical assistance. The authors are grateful to Dr. Shigeru Matsuyama for providing chemical samples and analytical advice. They also thank Mr. Masaya Kono, Mr. Yuuhi Hattori, Ms. Yuriko Imayoshi, and Dr. Hisakatsu Iwabuchi (Saneigen FFI) for their technical assistance and advice on flavour extraction using the SAFE method and sensory evaluation.

Author Contributions

K.M. and S.S. designed the study. K.M., A.K., N.O., R.M., A.A., S.A., and S.S. contributed to the discussion on experimental design, grape sampling for chemical analysis and for sensory evaluation. K.M. performed chemical analyses and data analyses. K.M., A.K., N.O., and S.S. made significant contributions to the design of the sensory evaluation. A.K. and N.O. organized and directed the sensory panel. A.K., N.O., R.M., A.A., and S.A. helped collect the sensory evaluation data. K.M., A.K., N.O., Y.S., S.A., and S.S. contributed to the discussion on data interpretation. S.S. oversaw the whole project. K.M. wrote the manuscript and S.S. edited it. All authors critically reviewed the draft manuscript on the intellectual content. All authors read and approved the final manuscript.

Data availability

The data supporting the findings of this study are included in this article and supplementary material.

Conflict of interests

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Supplementary information

Supplementary data is available at Horticulture Research online.

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