Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China

Yi-Bin Lan; Xiao-Feng Xiang; Wei-Xi Yang; Bao-Qing Zhu; Hong-Tie Pu; Chang-Qing Duan

doi:10.1007/s10068-020-00823-6

Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China

Food Sci Biotechnol. 2020 Oct 6;29(12):1641-1653. doi: 10.1007/s10068-020-00823-6. eCollection 2020 Dec.

Authors

Yi-Bin Lan^{1

2}, Xiao-Feng Xiang^{1

2}, Wei-Xi Yang^{1

2}, Bao-Qing Zhu³, Hong-Tie Pu⁴, Chang-Qing Duan^{1

2}

Affiliations

¹ Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.
² Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China.
³ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083 China.
⁴ Zhongfang NanFang Putaogou Winery, Huaihua, 418005 China.

Abstract

Berries of six Vitis davidii Foex (spine grape) cultivars ('Baiputao', 'Gaoshan 1', 'Gaoshan 2', 'Seputao', 'Miputao', and 'Tianputao') were harvested from a commercial vineyard in Hunan Province in China. Free and bound volatile compounds and fatty acids were analyzed by GC-MS, and amino acids were analyzed by HPLC. 'Tianputao' and 'Miputao' were characterized by relatively higher concentrations of aromatic amino acids and lower concentrations of branched-chain amino acids. The major free volatile compounds of spine grapes were hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexenol, (E)-β-damascenone, and benzeneacetaldehyde. The major glycosidically bound volatile compounds identified were 1-hexanol, menthol, nerol, 1-butanol, 3-methyl-3-butenol, benzenemethanol, β-phenylethanol, eugenol, and guaiacol. (E)-β-damascenone, benzeneacetaldehyde, guaiacol, and eugenol had odor activity values (OAVs) > 1 in all cultivar grapes. Partial least squares discriminant analysis (PLS-DA) revealed 'Tianputao' to be distinct from the other cultivars due to its relatively higher concentrations of major terpenoids, norisoprenoids, higher alcohols, and aromatic amino acids.

Keywords: Amino acid; Aroma compound; Fatty acid; Odor activity value; Vitis davidii Foex.