Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC-MS
文献类型：期刊论文
| 作者 | Yang, Chunxiang3,4; Wang, Yiju3; Liang, Zhenchang3; Fan, Peige3; Wu, Benhong3; Yang, Liu1; Wang, Younian1; Li, Shaohua2 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2009-06-01 |
| 卷号 | 114期号:3页码:1106-1114 |
| 关键词 | Volatile compounds Grape germplasm SPME/GC-MS Principal component analysis |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2008.10.061 |
| 英文摘要 | Volatile aroma Compounds are one of the important characteristics determining fruit quality. Evaluation of volatiles at the germplasm level is useful for future breeding efforts, aimed at improvement of fruit quality, via effects on fruit aroma. The composition and concentration of volatiles in berries of forty-two grape cultivars belonging to seven genotypic groups were evaluated by headspace solid-phase microextraction with GC-MS. Sixty volatiles were detected, of which C-6 compounds were the dominant volatiles in V. amurensis grape. neutral cultivars V. vinifera grapes and hybrid grapes between V. vinifera with V. thunbergii or V. amurensis. Alcohols and carbonyls were relatively low in all Vitis germplasm studied. Terpenoids were abundant in V. vinifera with muscat aroma, while esters were dominant in V. labrusca and its hybrids with V. vinifera or V. amurensis. Via principal component analysis, all the grape germplasm studied could be divided into three groups: (I) V. labrusca and its hybrids with V. vinifera or V. amurensis, (2) V. vinifera with muscat aroma and (3) the others, including V. vinifera without muscat aroma plus V. amurensis, and hybrids between V. vinifera and V. thunbergii or V. amurensis. Seasonal quantitative variations of volatiles were observed, but the qualitative volatile composition of the cultivars was consistent. Crown Copyright (C) 2008 Published by Elsevier Ltd. All rights reserved. |
| 资助项目 | Knowledge Innovation Program of the Chinese Academy of Sciences[KSCX2-YW-N-032] |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:000264258800051 |
| 出版者 | ELSEVIER SCI LTD |
| 源URL | [http://202.127.146.157/handle/2RYDP1HH/1032]  |
| 专题 | 中国科学院武汉植物园 |
| 通讯作者 | Li, Shaohua |
| 作者单位 | 1.Beijing Agr Coll, Beijing 102206, Peoples R China 2.Chinese Acad Sci, Wuhan Bot Garden, Wuhan 430074, Peoples R China 3.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China 4.Chinese Acad Sci, Grad Sch, Beijing 100049, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yang, Chunxiang,Wang, Yiju,Liang, Zhenchang,et al. Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC-MS[J]. FOOD CHEMISTRY,2009,114(3):1106-1114. |
| APA | Yang, Chunxiang.,Wang, Yiju.,Liang, Zhenchang.,Fan, Peige.,Wu, Benhong.,...&Li, Shaohua.(2009).Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC-MS.FOOD CHEMISTRY,114(3),1106-1114. |
| MLA | Yang, Chunxiang,et al."Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC-MS".FOOD CHEMISTRY 114.3(2009):1106-1114. |
入库方式： OAI收割
来源：武汉植物园
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