Abstract
The aroma compounds in grapes of Cabernet gernischt, Cabernet sauvignon, Cabernet franc, and Merlot have been studied by gas chromatography-olfactometry (GC-O). The GC-O study revealed the presence of 58 aroma compounds in which 53 odorants were identified. The most significant odor active volatiles in 4 grape berries were beta-damascenone, hexanal, (Z)-3-hexen-1-ol, (E,Z)-2,6-nonadienal, beta-ionone, and unknown (RI = 1612). The quantification of volatile aroma compounds in grapes was developed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The influences of SPME fiber, extracting temperature, and time on the extraction of volatile compounds in grape were investigated. The aroma compounds in 4 grapes were quantified. According to the odor activity values (OAVs), (E,Z)-2,6-nonadienal (OAV from 334 to 777), beta-damascenone (OAV 245-790), beta-ionone (OAV 97-193), and acetic acid (OAV 7-165) had comparatively high OVA values.
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