Changes In Volatile Profile Research Articles

E-nose detection of changes in volatile profile associated with early decay of ‘Golden Delicious’ apple by Penicillium expansum

The ability of an electronic nose system to differentiate alterations in the volatile organic compound (VOCs) profile caused by early spoilage of ‘Golden Delicious’ apples due to Penicillium expansum was thoroughly evaluated. Three strains of this mould species (M639, pe2280 and pe2278) were individually used to inoculate ‘Golden Delicious’ apples, resulting in four different batches: (i) M639, (ii) pe2280, (iii) pe2278 and (iv) a control group (inoculated with sterile water). Volatile compounds were identified and quantified by gas chromatography/mass spectrometry (GC/MS), and signals from an electronic nose system (E-nose) were recorded for each batch with three different growth diameters: early stage (10 mm), middle stage (20 mm) and late stage (40 mm). A strong correlation was observed between the responses from multiple E-nose biosensors and the aromatic profile associated with fungal alterations in apples. Using linear discriminant analysis (LDA) models based on E-nose sensor data from the specified batches, we successfully differentiated healthy and infected samples, specifically three distinct groups: control, M639+pe2280 and pe2278. Remarkably, the recognition rates for total external samples exceeded 87% and reached 97% for samples in the early stage of fungal infection. These results validate the online capability of E-nose technology for the non-destructive evaluation of apple storage processes.

Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces

Microbial metabolism is important for the unique flavor formation of Mei yu, a kind of traditional Chinese fermented fish pieces. However, the interactive relationship between microorganisms and flavor components during fermentation is still unclear. In this study, electronic nose and headspace-solid-phase microextraction-gas chromatography-mass spectrometry analysis were performed to identify flavor components in Mei yu during the fermentation, and the absolute microbial quantification was conducted to identify the diversity and succession of microbial communities. During fermentation, there was an increase in the types of volatile compounds. Alcohols, aldehydes, aromatics and esters were the main flavor compounds and significantly increased in Mei yu, while hydrocarbon and aldehydes significantly decreased. The absolute abundances of Lactobacillus, Lactococcus and Weissella increased significantly after 3 days’ fermentation, which were closely associated with the productions of 1-nonanol, 2-methoxy-4-vinylphenol, guaiacol, ethyl palmitate and ethyl caprylate that might though pathways related to fatty acid biosynthesis and amino acid metabolism. However, these genera were negatively correlated with the production of indole. Additionally, the total volatile basic nitrogen (TVB-N) levels of Mei yu fermented during 3 days were within the limits of 25 mg TVB-N/100 g fish, with the contents of free amino acids and lipoxygenase activities were significant lower than that of 4 days’ fermentation. In view of food safety and flavor, it suggested that the natural fermented Mei yu at room temperature should be controlled within 3 days. This study highlights the application of absolute quantification to microbiome analysis in traditional fermented Mei yu and provides new insights into the roles of microorganisms in flavor formation during fermentation.

Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh.

This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0-9.0) and after chilling storage (4.0±1.0°C) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace gas chromatography-mass spectrometry analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The results showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium. Additionally, the types and volatile profiles of the chicken were altered during chilling. In particular, in the chicken that was boiled at a pH of 8.0, the hexanal (an aldehyde) content increased the most after 7 d of chilling. Moreover, various alcohols formed after the 7 d of chilling of the chicken that was boiled at pHs of 8.0 and 9.0. Because of the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.

Exploring oat lipid profile and changes in volatile profile of oats upon cooking into porridge using a foodomics approach

This study aimed to comprehensively characterize the lipid profile and volatile compounds in oat-based products and investigate how their volatile compositions change upon cooking into porridge. Twelve commercially available oat products with distinct fatty acid compositions were selected. Using a foodomics approach involving gas chromatography-mass spectrometry (GC-MS) fingerprinting and chemometrics, the study classified volatile profiles within oat samples and identified discriminant compounds responsible for differences. The results highlighted variations in volatile components spanning chemical groups (alkanals, alcohols, Strecker aldehydes, esters, and terpenes), reflecting differences in volatile attributes across brands. Similar profiles among products from the same manufacturer indicated links between variety, processing methodologies, and volatile profiles. Comparing dry and porridge samples, except for notable shifts in some cases, consistent volatile profiles and discerning compounds after cooking suggested key elements persist, implying potential parallels in volatile profiles pre- and post-preparation. This study underscores the potential of the foodomics approach for understanding volatile profiles in oat-based products, aiding flavor enhancement and optimizing product quality.

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.

To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (∼53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.

Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum

Eurotium cristatum is a dominant fungus in the post-fermentation of Fu brick tea, however, its potential role in affecting the volatile profile and non-volatiles metabolites during the liquid-state fermentation of dark tea is not clear. In this study, dark tea was prepared by liquid-state fermentation with E. cristatum. A total of 51 volatile compounds were identified by HS-SPME-GC-MS, which mainly consisted of ketones, aldehydes, esters, and alcohols. There were 12 volatiles (ROAV >1) contributed to the overall aroma, including linalool, citral, methyl salicylate, etc. The overall flavor of tea infusion had been greatly improved after fermentation. The content of ester-type catechins, total phenols, total flavonoids, theaflavins, thearubigins, soluble sugars, and free amino acids decreased, while the content of theabrownins and soluble proteins increased. Meanwhile, the content of nonester type catechins and gallic acid increased and then decreased. The contents of various volatiles and metabolites change under the action of E. cristatum, coordinating to form a fermented dark tea infusion with mint, flower and fruit aroma and mellow and slightly astringent quality. The antioxidant activities showed a positive correlation with substances such as gallic acid and polyphenols. The results showed that the liquid-state fermentation with E. cristatum can effectively influence the flavor characteristics and antioxidant capacity of dark tea infusion.

Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC-MS.

Aroma is an important agronomic trait for strawberries, and the improvement of fruit flavor is a key goal in current strawberry breeding programs. Fragaria vesca (also known as woodland strawberry) has become an excellent model plant with exquisite flavor, a small genome size, and a short life cycle. Thus, the comprehensive identification of fruit volatiles and their accumulation pattern of F. vesca strawberries are very important and necessary to the fruit aroma study. This study examined the volatile profile changes from the fruits of three F. vesca genotypes during maturation using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME GC-MS) with multivariate analysis. A total of 191 putative volatile compounds were identified, while 152, 159, and 175 volatiles were detected in 20-30 dap fruits of Hawaii 4 (HW), Reugen (RG), and Yellow Wonder (YW), respectively. Aldehydes and alcohols predominated in the early time point while esters were predominant during the late time point. Ketones were the dominant compounds from F. vesca strawberries fruits at the ripe stage. Certain genotype-characteristic volatiles were identified, including eugenol, γ-octalactone, and δ-decalactone were only detected in YW, and mesifurane was found in HW. RG and YW showed very similar volatile compositions, but YW presented a greater number of volatiles and RG yielded a higher content. Differences in the volatile composition may be primarily due to genetic relationships. The metabolic changes that occurred during fruit ripening and characteristic volatiles will be a useful reference for future strawberry volatile studies. This article is protected by copyright. All rights reserved.

Chilling temperatures and controlled atmospheres alter key volatile compounds implicated in basil aroma and flavor.

Use of basil in its fresh form is increasingly popular due to its unique aromatic and sensory properties. However, fresh basil has a short shelf life and high chilling sensitivity resulting in leaf browning and loss of characteristic aroma. Moderate CO2 atmospheres have shown potential in alleviating symptoms of chilling injury in basil during short-term storage but its effect on the flavor volatiles is unclear. Moreover, studies on basil volatile profile as impacted by chilling temperatures are limited. We investigated the response of two basil genotypes to low temperatures and atmosphere modification, with emphasis on the volatile organic compounds responsible for basil aroma and flavor. Leaves were stored for 6 days at 5, 10, or 15°C combined with three different CO2 atmospheres (0.04%, 5% or 10%). Basil volatile profile was assessed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Leaves suffered severe chilling injury and greater loss of aroma volatiles at 5°C compared to 10°C and 15°C. More than 70 volatiles were identified for each genotype, while supervised multivariate analysis revealed 26 and 10 differentially-accumulated volatiles for 'Genovese' and 'Lemon' basil, respectively, stored at different temperatures. Storage in 5% CO2 ameliorated the symptoms of chilling injury for up to 3 days in 'Genovese', but not in 'Lemon' basil. Both chilling temperatures and controlled atmospheres altered key volatile compounds implicated in basil aroma and flavor, but temperature had a bigger influence on the observed changes in volatile profile.

Changes in volatile profile and related gene expression during senescence of tobacco leaves.

Volatile organic compounds are critical for food flavor and play important roles in plant-plant interactions and plants' communications with the environment. Tobacco is well-studied for secondary metabolism and most of the typical flavor substances in tobacco leaves are generated at the mature stage of leaf development. However, the changes in volatiles during leaf senescence are rarely studied. The volatile composition of tobacco leaves at different stages of senescence was characterized for the first time. Comparative volatile profiling of tobacco leaves at different stages was performed using solid-phase microextraction coupled with gas chromatography/mass spectrometry. In total, 45 volatile compounds were identified and quantified, including terpenoids, green leaf volatiles (GLVs), phenylpropanoids, Maillard reaction products, esters, and alkanes. Most of the volatile compounds showed differential accumulation during leaf senescence. Some terpenoids, including neophytadiene, β-springene, and 6-methyl-5-hepten-2-one, increased significantly with the progress of leaf senescence. Hexanal and phenylacetaldehyde also showed increased accumulation in leaves during senescence. The results from gene expression profiling indicated that genes involved in metabolism of terpenoids, phenylpropanoids, and GLVs were differentially expressed during leaf yellowing. Dynamic changes in volatile compounds during tobacco leaf senescence are observed and the integration of gene-metabolites datasets offers important readouts for the genetic control of volatile production during the process of leaf senescence. © 2023 Society of Chemical Industry.

Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets

SummaryThe use of cinnamon bark oil (CBO) to inhibit fish spoilage causes undesirable changes in sensory properties of fish fillets. This research prepared CBO nanoemulsion (CBON) and studied its effects on the volatile profile and sensory properties of Asian seabass fillets. Changes in volatile profile, colour and odour scores, and overall likeness scores of CBON‐treated fillets were determined during storage in comparison to the control (CTRL) and bulk cinnamon bark oil (BCBO)‐treated ones. After treatment, CBON and BCBO were able to mask the natural odour of fish fillets. However, CBON did not change the fillets' colour. During storage, CBON‐treated fillets contained relatively higher cinnamaldehyde content and higher colour score but less cinnamon oil‐like odour score than those of BCBO‐treated ones. CBON‐treated fillets also had higher acceptance scores than those of CTRL and BCBO‐treated fillets after storage. These results demonstrated the efficiency of the nanoemulsion system to minimise undesirable effects of CBO and maintain sensory acceptance of the fillets during storage.

Dynamic changes in virus-induced volatiles in cotton modulate the orientation and oviposition behavior of the whitefly Bemisia tabaci.

Manipulation of insect vector behavior by virus-induced plant volatiles is well known. But how the viral disease progression alters the plant volatiles and its effect on vector behavior remains less explored. Our studies tracked changes in volatile profile in progressive infection stages of cotton leaf curl virus (CLCuV) infected plants and their effect on B. tabaci behavior. Significant differences in virus titers were noticed between progressive infection stages showing distinct symptoms. Whiteflies initially settled on CLCuV infected plants, but their preference was shifted to healthy plants over time. GC-MS analysis revealed subtle quantitative/qualitative changes in volatile organic compounds (VOCs) between the healthy and selected CLCuV infection stages. VOCs such as hexanal, (E)-2-hexen-1-ol, (+)-α-pinene, (−)-β-pinene, (Z)-3-hexen-1-ol, (+)-sylvestrene, and (1S,2E,6E, 10R)-3,7,11,11-tetramethylbicycloundeca-2,6-diene (Bicyclogermacrene) were associated with the infection stage showing upward curling of leaves; (E)-2-hexen-1-ol, β-myrcene, β-ocimene, and copaene were associated with the infection stage showing downward curling. Validation studies with eight synthetic VOCs indicated that γ-terpinene elicited attraction to B. tabaci (Olfactometric Preference Index (OPI) = 1.65), while β-ocimene exhibited strong repellence (OPI = 0.64) and oviposition reduction (66.01%–92.55%). Our studies have demonstrated that progression of CLCuV disease in cotton was associated with dynamic changes in volatile profile which influences the behavioural responses of whitefly, B.tabaci. Results have shown that VOCs such as (+)-α-pinene, (−)-β-pinene γ-Terpinene, α-guaiene; 4- hydroxy- 4 methyl-2- pentanone and β-ocimene emitted from Begomovirus infected plants could be the driving force for early attraction and later repellence/oviposition deterrence of B. tabaci on virus-infected plants. The findings of this study offer scope for the management of whitefly, B. tabaci through semiochemicals.

A Correlation Between Pericarpium Citri Reticulatae Volatile Components and the Change of the Coexisting Microbial Population Structure Caused by Environmental Factors During Aging.

Pericarpium Citri Reticulatae (PCR) is a natural citrus by-product with beneficial health and nutritive properties that is used widely in food and is an ingredient in traditional Chinese medicine. PCR improves gradually with aging. However, the present research has not yet revealed the reasons for this. Some data prove the important role of microorganisms in the quality of tobacco and fermented tea with the time of the aging of these foods. Our studies further proved that the coexisting Aspergillus niger plays an important role in the change of flavonoids and volatile oil in PCR during this process. Therefore, we put forward that longer storage is better for PCR and is highly correlated with the change of the coexisting microbial population structure caused by environmental factors. Samples of PCR aged in Beijing, Sichuan, Guangdong, and Yunnan were collected at different time points. Using GC/MS and high throughput 16S rDNA and ITS sequencing techniques, massive changes in volatile profile and microbial communities were observed during aging. Spearman correlation analysis indicated that Exobasidium, Xeromyces, Pseudocercospora, Russula, Aspergillus, Herbaspirillum, Sphingomonas, and Streptococcus, which are the dominant microbial genera in Sichuan and Guangdong showed strong connections with volatile components of chemical markers. It was preliminarily verified that the changes of volatile components for PCR are highly correlated with the change of the coexisting microbial population structure caused by environmental factors, providing a new idea for the research on the aging mechanism of PCR and key influencing factors of aging quality.

Effects of ethephon and low-temperature treatments on blood oranges (Citrus sinensis L. Osbeck): Anthocyanin accumulation and volatile profile changes during storage

Health-promoting anthocyanins in blood oranges can be enriched via appropriate postharvest storage conditions. Here, we explored the changes of anthocyanin accumulation and volatile profiles of Tarocco blood oranges (Citrus sinensis L. Osbeck) treated by the low temperature alone and combined with ethephon (2 mg/mL) during 50 days of storage. The combination treatment of ethephon and low temperature (8 oC) significantly enhanced the levels of total anthocyanins (10.91 ± 0.25 mg/100 g) and individual cyanidin derivatives relative to low-temperature treatment alone. The increases of six cyanidin derivatives and three delphinidin derivatives identified by LC-MS/Q-TOF were consistent with the variation in total anthocyanins. Ethyl butanoate, ethyl 2-methylbutyrate, ethyl hexanoate, ethyl undecanoate, linalool, and d-limonene were identified as main contributors to overall aroma of fresh blood oranges. Volatile compositions and concentrations were decreased under different treatments of ethephon and temperatures, while ethephon could alleviate the loss of activity volatiles during cold storage.

Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose.

The changes in the volatile profiles of a xylose-cysteine-lecithin reaction model were investigated by using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) in combination with headspace solid-phase microextraction (SPME) and electronic nose (E-nose) to evaluate the contribution of refrigerating and reheating treatment to warmed-over flavor (WOF). The volatile compound results and E-nose revealed that the contribution of refrigerating and reheating to the WOF was not consistent. After refrigerating, the level of furfuryl mercaptan increased, while that of 1-octene-3-ol, octanal, nonanal, and 2-decanone decreased, which affected the flavors. An increase in the level of 1-octene-3-ol, 2-pentyl-thiophene, and hexanoic acid and a decrease in the levels of furfural, 2-methyl-3-furanthiol, and 2-methyl-3-pentanethiol occurred during reheating. According to the odor activity value and sensory evaluation, the sulfur-like odor became more intense after refrigerating, while the rancid-like odor grew stronger, but the sulfur-like odor alleviated after reheating. Overall, the reaction between residual substances caused the WOF during refrigeration, also lead to the fatty acid oxidation increased after reheating. The overproduction of fatty acids oxidation products and decreased of volatile product of Maillard reaction leads to the WOF during reheating. PRACTICAL APPLICATION: This study provides theoretical guidance to reduce the off-flavors of meat products.

A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment

Hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI), two novel but limited-utilized food resources, have an excellent nutritional profile that could potentially mitigate protein deficiency. This work was aiming to develop nutritive bars with HPI and TPI with different ratios (10/0, 9/1, 7/3, 5/5, and 3/7). Results showed that the TPI addition enhanced the antioxidant activities of bars but reduced the energy supply. The bar 7/3 had the highest in vitro protein digestibility (88.11%) and the best sensory acceptance with the score of 5.82. Suitable addition of TPI could retard the bars hardening and aggregation of protein phase within 14–28 days of storage but the excessive addition led to loose microstructure and intensified hardening in the early storage. For the volatile profile, aldehydes and ketones were the reason for the odor deterioration as TPI content increased, but the odor acceptance might be improved during storage since these off-flavor components were unstable. Novelty impact statement Bars were made of hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI). And the bar 7/3 (HPI/TPI) was optimal for nutritional and sensory evaluation. TPI addition influenced the bars hardening behaviors during storage. We were the first to analyze the changes of bars volatile profile during storage and found that aldehydes and ketones were responsible for the off flavor of our bars.

Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application.

Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.

The Effect of Mirid Density on Volatile-Mediated Foraging Behaviour of Apolygus lucorum and Peristenus spretus.

Simple SummarySince the widespread adoption of Bt cotton in the late 1990s, the green mirid bug, Apolygus lucorum (Hemiptera: Miridae), has become one of the most important pests in cotton fields and some other crops. To manage this destructive pest, Peristenus spretus (Hymenoptera: Braconidae) has been tested in augmentative biological control. In this study, after cotton plants were damaged by different densities of A. lucorum, the behavioral responses of A. lucorum and P. spretus to cotton plants volatiles were evaluated, and the quality and quantity of volatiles from cotton plants were analyzed. The results demonstrated that HIPVs emitted by plants in response to A. lucorum could be influenced by the pest density and could be identified by P. spretus as a signal of the host. Our results would help understand how P. spretus plays a role in biological control against A. lucorum.Plants would release herbivore-induced plant volatiles (HIPVs) to repel herbivores and attract natural enemies after being damaged by herbivores. In this study, after cotton plants were damaged by different densities of Apolygus lucorum, the behavioral responses of A. lucorum and Peristenus spretus to cotton plants volatiles were evaluated, and the quality and quantity of volatiles from cotton plants were analyzed. Only when cotton plants were damaged by four bugs did both A. lucorum and P. spretus show an obvious response to damaged cotton plants, which indicates that cotton defense is correlated with pest density. The collection and analysis of volatiles reveals that the increase in pest density results in the emission of new compounds and an increase in the total number of volatiles with an alteration in proportions among the compounds in the blend. These changes in volatile profiles might provide wasps and mirids with specific information on host habitat quality and thus could explain the behavioral responses of parasitoids and pests.

Evolutionary ecology: Plant volatile profile changes after escaping specialist insects

Considerable debate surrounds the role of plant volatiles in plant defence against insects. A new study provides evidence for evolutionary changes in an invasive plant that support the defensive role of plant volatiles.

Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening

Hutai-8 (Vitis vinifera × Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8. They accumulated up to 70 days after flowering (DAF) and then decreased. Bound esters and alcohols were prominent. The concentration of bound esters in Hutai-8 at DAF80 was 714.90 µg/L. β-Damascenone, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and ethyl octanoate significantly contributed to the volatile profile of Hutai-8. The odor activity value (OAV) of hexanal was the highest at DAF80, reaching 351.51. β-Damascenone mainly appeared midway through the maturation process, reaching a concentration of 12.79 µg/L. The majority of free components reached a maximum in DAF70, while the bound components continuously accumulated throughout the mature period. These results suggest that in addition to being a table grape, Hutai-8 has potential for brewing and other processing.

Assessing Volatiles in Three Chinese Dwarf Cherry Cultivars during Veraison and Maturation Using Headspace-Solid Phase Microextraction with Gas Chromatography-Mass Spectrometry.

Chinese dwarf cherry is a native shrub in northwest China with a rich and unique fruit aroma. This study aims to determine the changes in volatile profiles during the maturation period, which provides a theoretical basis for the optimal harvest times and the breeding of aroma-rich varieties. The variation in the production of 164 volatile compounds from three Chinese dwarf cherry cultivars, namely, “Jing’ou 1”, “Jing’ou 2”, and “Jing’ou 3”, were investigated by headspace-solid phase microextraction (HS-SPME)-GC–MS. These volatiles mainly constituted alcohols, carbonyls, esters, terpenoids, and hydrocarbons. Their maturation process could be divided into three stages, namely prophase, metaphase, and anaphase. Prophase contained an abundance of hydrocarbons and carbonyls, primarily benzaldehyde being dominant among all volatiles. During metaphase, volatiles remained at a low level of abundance and diversity. Anaphase coincided with full maturation and was associated with esters and terpenoids; in particular, “Jing’ou 3” presented more compound diversity and a high level of acetate esters. The periods including the week prior to veraison and the week during maturation were particularly critical in volatile formation in Chinese dwarf cherries. This study reveals that the low level or lack of hexanal might be one of the distinctive characteristics separating Chinese dwarf cherries from other Cerasus or Rosaceae fruits.