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The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China

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Abstract

Vitis amurensis var. Zuoshanyi is a native red variety grown in Northeast China with excellent cold hardness for genetic breeding and winemaking potential, but the volatiles profile, especially key compounds related to aroma character, was not fully revealed. In this work, Zuoshanyi grapes were collected across two harvests (2010 and 2011) in Shangzhuang area in Beijing, China. Free and glycosidase enzymatic hydrolysis volatiles were analyzed using SPME coupled with gas chromatography and mass spectrometry. A total of 135 volatile compounds were identified and quantified. Among the 13 categories of constituents, C6 compounds were the most abundant, followed by alcohols and ketones, and esters were the least abundant in two vintages. C6/C9 compounds, MPs (3-isobutyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine) and (E)-β-damascenone were the major compounds of Zuoshanyi grapes, which contributed “grass, green, fruit, etc.,” aroma as characterization of this distinctive cultivar. Results from hierarchical clustering and heatmap visualization revealed the accumulation patterns of volatile compounds during berry development. Principal component analysis showed clear separation of free and enzyme-released components in two vintages. Rainfall was the major different climate factor in log phase and before veraison of Zuoshanyi grapes in two vintages, and this difference may potentially influence the volatile variances of Zuoshanyi grapes.

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Abbreviations

MPs:

Methoxypyrazines

IBMP:

3-Isobutyl-2-methoxypyrazine

IPMP:

3-Isopropyl-2-methoxypyrazine

GC/MS:

Gas chromatography coupled with mass spectrometry

SPME:

Solid-phase micro-extraction

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Acknowledgments

This research was supported by the China Agriculture Research System (CARS-30).

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People’s Republic of China

    Bin Liu, Xiao-Qing Xu, Jian Cai, Yi-Bin Lan & Jun Wang

  2. Department of Food Science and Engineering, College of Biology Science and Biotechnology, Beijing Forestry University, Beijing, 100083, People’s Republic of China

    Bao-Qing Zhu

Authors
  1. Bin Liu
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  2. Xiao-Qing Xu
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  3. Jian Cai
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  4. Yi-Bin Lan
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  5. Bao-Qing Zhu
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  6. Jun Wang
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Corresponding author

Correspondence to Jun Wang.

Additional information

Bin Liu and Xiao-Qing Xu have equally contributed to this work.

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Liu, B., Xu, XQ., Cai, J. et al. The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China. Eur Food Res Technol 240, 985–997 (2015). https://doi.org/10.1007/s00217-014-2403-9

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  • DOI: https://doi.org/10.1007/s00217-014-2403-9

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