Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry
Federica Bonello | Fabio Danieli | Vasiliki Ragkousi | Alessandra Ferrandino | Maurizio Petrozziello | Andriani Asproudi | Pierfederico La Notte | Costantino Silvio Pirolo | Vincenzo Roseti
The aim of this study is the aromatic characterization of new table grape varieties, namely Guzun (<i>V. vinifera</i>), Melona (<i>V. vinifera</i>), Cotton Candy (<i>V. vinifera</i>), IVC SA3 (<i>V. labrusca</i>), and IVC SB1 (<i>V. labrusca</i>). The qualitative and quantitative analysis of odorant molecules present in the berries allows for the definition of the aroma profile of the grape. This analysis benefits from the progress of analytical techniques and sensory methodologies. Gas chromatography/mass detection enable the efficient detection of the substances present and their concentrations. Through the coupling of gas chromatography with sensory detection (gas chromatography-olfactometry), it is possible to correlate the compounds detected by gas chromatography with olfactory stimuli, exploiting the human olfactory system. Aroma, a significant flavor component, is an important attribute of table grape that contributes to defining their quality. This characteristic is highly valued by consumers, and consequently, the market asks for table grapes with a particular or new aroma. Aromatic characterization is a crucial step in the study of the table grape varieties to evaluate their potential at the commercial level or, for instance, in breeding programs focusing on organoleptic properties.
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