Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

RAHMAN, Faiz Ur; NAWAZ, Muhammad Azher; LIU, Ruitao; SUN, Lei; JIANG, Jianfu; FAN, Xiucai; LIU, Chonghuai; ZHANG, Ying

doi:10.1590/fst.54320

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.54320 copy

Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C₆ volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar ‘Cabernet Sauvignon’, while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes.

Keywords:
Chinese wild grape species; SPME/GC-MS; volatile organic compounds (VOCs); principal component analysis

Sr. No.	Abbr ^a a are the abbreviations for the cultivars used in this study;	Specie	Cultivars	Origins	Category	Berry Colour	Berry size (cm²)	Berry weight (g)
1	VVM	V. vinifera ^b b only V. vinifera has two cultivars because these two cultivars have different aroma types from each other’s, all other species have only one cultivar.	Muscat hamburg	Eurasian	Table gape	Reddish-purple	4.8 ± 0.92	5.2 ± 0.51
2	VLC	V. labrusca	Concord	North American	Table grape	Dark blue-purple	3.5 ± 0.73	3.1 ± 0.42
3	VVC	V. vinifera	Cabernet sauvignon	Eurasian	Wine grape	Black	1.7 ± 0.54	1.3 ± 0.50
4	VAS	V. amurensis	Shan putao	China	Unknown	Black	1.6 ± 0.49	1.2 ± 0.27
5	VFS	V. facifolia	Sangye 943	China	Unknown	Black	1.2 ± 0.44	1.0 ± 0.24
6	VYY	V. yeshanensis	Yanshan 0947	China	Unknown	Black	0.7 ± 0.11	0.3 ± 0.09
7	VBS	V. betulifolia	Songshan huaye	China	Unknown	Black	0.9 ± 0.17	0.5 ± 0.13
8	VDC	V. davidii	Ciputao	China	Unknown	Reddish-purple	4.1 ± 0.83	4.8 ± 0.49
9	VHD	V. heyneana	Duan maoputao	China	Unknown	Black	1.4 ± 0.39	1.0 ± 0.37
10	VAD	V. adenoclada	Shuangxi xianzhi01	China	Unknown	Black	1.5 ± 0.41	1.0 ± 0.26

Sr. No.	Compounds	Abbr. ^c c Abbr. = Abbreviations for compounds used in Principal Component Analysis;	R.T ^d d R.T = Retention time;	Relative Content (%)
				Cultivars ^e e VVM = Hamburg Muscat; VVC = Cabernet Sauvignon; VLC = Concord; VFS = Sangye943; VYY = Yanshan0947; VBS = Songshan huaye; VAS = Shan putao; VDS = Ciputao; VHD = Duan maoputao; VAD = Shuangxi xianzhi01;
				VVM	VVC	VLC	VFS	VYY	VBS	VAS	VDC	VHD	VAD
	C6 compounds
2	Hexanal^Y,M	H1	5.39	8.29 ± 2.56 ef	14.04 ± 3.09 de	4.55 ± 0.96 f	26.71 ± 4.76 ab	15.43 ± 2.80 cd	12.68 ± 1.90 de	3.12 ± 1.05 f	31.49 ± 5.86 a	21.47 ± 3.97 bc	24.05 ± 3.75 b
4	2-Hexenal^W	H2	5.98	40.58 ± 5.90 b	66.47 ± 9.10 a	0.00 ± 0.00^f f Not detected. Volatile compound in Vitis species reported by:	0.00 ± 0.00	0.00 ± 0.00	59.87 ± 9.15 a	0.00 ± 0.00	0.00 ± 0.00	36.71 ± 5. 57 b	63.80 ± 8.15 a
8	2-Hexen-1-ol, (Z)-^M	H3	8.04	0.00 ± 0.00	3.68 ± 0.60 b	32.38 ± 4.51a	0.00 ± 0.00	4.59 ± 1.10 b	0.00 ± 0.00	4.13 ± 1.15 b	2.50 ± 0.5 bc	0.00 ± 0.00	2.95 ± 0.51 b
9	3-Hexenal^C	H4	8.45	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	6.94 ± 2.15 b	0.00 ± 0.00	0.00 ± 0.00	0.43 ± 0.20 c	0.00 ± 0.00	25.45 ± 2.64 a	0.00 ± 0.00
10	2-Hexenal, (E)-^M	H5	8.56	2.44 ± 0.95 d	1.60 ± 0.50 d	32.40 ± 2.95 c	53.10 ± 6.80 b	55.80 ± 6.20 ab	5.08 ± 1.8 d	35.19 ± 4.90 c	60.69 ± 6.84 a	1.21 ± 0.23 d	1.40 ± 0.41 d
19	2,4-Hexadienal, (E,E)-^M	H6	10.5	0.77 ± 0.30 cd	1.13 ± 0.12 bcd	1.10 ± 0.55 bcd	2.07 ± 0.85 b	1.41 ± 0.20 bc	1.17 ± 0.12 bcd	0.35 ± 0.07 d	0.98 ± 0.40 cd	3.33 ± 0.95 a	1.24 ± 0.21 bcd
	Total			52. 08	86.92	70.43	88.82	77.23	78.8	43.22	95.66	88.17	93.44
	Alcohols and carbonyls
3	4-Pentenal, 2-methyl-^W	AR1	5.71	0.97 ± 0.40 de	0.00 ± 0.00	0.00 ± 0.00	3.40 ± 1.10 ab	2.46 ± 0.95 bc	1.90 ± 0.41 cd	0.33 ± 0.11 e	1.55 ± 0.53 cd	3.94 ± 0.77 a	3.57 ± 0.71 ab
20	1-Hexanol, 2-ethyl-^W	AR2	10.9	0.41 ± 0.20 a	0.00 ± 0.00	0.00 ± 0.00	0.33 ± 0.21ab	0.25 ± 0.10 abc	0.00 ± 0.00	0.00 ± 0.00	0.27 ± 0.13 abc	0.27 ± 0.11 abc	0.00 ± 0.00
24	Nonanal^Y,M	AR3	11.7	0.00 ± 0.00	0.49 ± 0.24a	0.17 ± 0.08 bc	0.22 ± 0.11bc	0.41 ± 0.20 ab	0.53 ± 0.21 a	0.00 ± 0.00	0.00 ± 0.00	0.24 ± 0.11 bc	0.23 ± 0.11 bc
29	1,2,6-Hexanetriol^W	AR4	13.2	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.16 ± 0.07 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.05 ± 0.01 b
	Total			1.38	0.49	0.17	3.95	3.28	2.43	0.33	1.82	4.45	3.85
	Esters
1	Butanoic acid, ethyl ester^W,Y	E1	4.14	0.00 ± 0.00	0.00 ± 0.00	8.64 ± 2.50 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
5	2-Butenoic acid, ethyl ester, (E)-^Y	E2	6.25	0.00 ± 0.00	0.00 ± 0.00	1.45 ± 0.40 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
11	Hexanoic acid, ethyl ester^W,Y	E3	8.61	0.00 ± 0.00	0.00 ± 0.00	11.46 ± 2.05 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
12	3-Hexenoic acid, ethyl ester^Y	E4	9.41	0.00 ± 0.00	0.00 ± 0.00	0.33 ± 0.03 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
13	3-Hexen-1-ol, acetate, (E)-^W	E5	9.47	0.16 ± 0.05 b	00.00 ± 00.00	0.32 ± 0.15 a	0.10 ± 0.05 b	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
14	2-Hexen-1-ol, acetate, (Z)-^Y	E6	9.67	0.34 ± 0.16 a	00.00 ± 00.00	0.00 ± 0.00	0.00 ± 0.00	0.23 ± 0.09 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
15	2-Hexen-1-ol, acetate, (E)-^Y	E7	9.67	0.00 ± 0.00	0.50 ± 0.15 a	0.52 ± 0.30 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
18	2-Hexenoic acid, ethyl ester^Y	E8	10.4	0.00 ± 0.00	0.00 ± 0.00	0.59 ± 0.12 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
21	Butanoic acid, 3-hydroxy-, ethyl ester^Y	E9	10.9	0.00 ± 0.00	0.00 ± 0.00	1.00 ± 0.50 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
31	Pentanoic acid, cyclobutyl ester^N	E10	13.2	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.24 ± 0.13 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.35 ± 0.10 a	0.00 ± 0.00
	Total			0.5	0.5	24.31	0.34	0.23	0	0	0	0.35	0
	Terpenes
6	β-Myrcene^W	T1	6.74	1.24 ± 0.40 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
7	D-Limonene^W	T2	7.43	0.00 ± 0.00	0.00 ± 0.00	0.03 ± 0.03 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
25	Linalool^M,Y	T3	12	25.50 ± 4.60 a	0.00 ± 0.00	2.75 ± 0.88 b	0.00 ± 0.00	0.11 ± 0.05 b	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
23	cis-Furan linalool oxide^Y	T4	11.2	0.70 ± 0.20 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
26	Ethyl linalool^Y	T5	12.4	0.26 ± 0.11b	1.13 ± 0.87a	0.00 ± 0.00	0.10 ± 0.03 b	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
27	Hydroxylinalool^Y	T6	12.6	0.77 ± 0.22 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
28	Hotrienol^W,Y	T7	12.9	0.53 ± 0.30 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
33	Menthol^M	T8	13.7	0.26 ± 0.19 d	0.42 ± 0.20 b	1.03 ± 0.20 d	0.41 ± 0.20 d	11.65 ± 2.08 a	8.41 ± 2.01 b	5.46 ± 1.97 c	0.80 ± 0.19 d	0.26 ± 0.11 d	0.00 ± 0.00
34	(+)-Neoisomenthol^N	T9	13.8	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	00.00 ± 00.00	0.00 ± 0.00	49.70 ± 6.91 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
36	Isocyclogeraniol^W,Y	T10	14.4	0.78 ± 0.21b	1.54 ± 0.50 a	0.00 ± 0.00	0.00 ± 0.00	00.00 ± 00.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
37	Isopulegol^N	T11	14.4	0.12 ± 0.7 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.16 ± 0.08 a	0.00 ± 0.00	0.15 ± 0.09 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
38	Linalool oxide^W,Y	T12	14.7	1.11 ± 1.00 a	0.00 ± 0.00	0.08 ± 0.02 b	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.16 ± 0.04 b
39	Nerol^M,Y	T13	15.2	0.30 ± 0.12 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
41	Geraniol^M,Y	T14	15.7	0.62 ± 0.35 a	0.00 ± 0.00	0.07 ± 0.02 b	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
	Total			32.19	3.09	3.96	0.51	11.92	8.41	55.31	0.80	0.26	0.16
	Shikimic acid derivatives
17	8-Methyloctahydrocoumarin^N	S1	10.2	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.34 ± 0.09 a	0.29 ± 0.09 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
35	Benzeneacetaldehyde^M,Y	S2	13.8	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.18 ± 0.06 a	0.15 ± 0.07 a
42	Phenylethyl Alcohol^M,Y	S3	15.9	0.00 ± 0.00	0.00 ± 0.00	0.07 ± 0.03 b	0.00 ± 0.00	0.47 ± 0.20 a	0.00 ± 0.00	0.00 ± 0.00	0.05 ± 0.02 b	0.00 ± 0.00	0.00 ± 0.00
40	Methyl salicylate^M,W	S4	15.2	0.00 ± 0.00	0.00 ± 0.00	0.11 ± 0.05 c	0.18 ± 0.06 c	0.47 ± 0.30 c	1.65 ± 0.30 b	0.00 ± 0.00	0.00 ± 0.00	2.59 ± 1.30 a	2.34 ± 0.20 ab
	Total			0	0	0.18	0.52	1.23	1.65	0	0.05	2.77	2.49
	Furans
16	Furfural^Y	F1	10	0.56 ± 0.25 b	0.00 ± 0.00	0.00 ± 0.00	0.54 ± 0.30 b	0.57 ± 0.29 b	0.92 ± 0.03 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
22	Furfuryl alcohol^Y	F2	11.1	0.23 ± .11 b	5.38 ± 1.86 a	0.00 ± 0.00	0.34 ± 0.11 b	0.13 ± 0.06 b	0.49 ± 0.20 b	0.00 ± 0.01	0.07 ± 0.02 b	0.00 ± 0.00	0.00 ± 0.00
30	Mesifuran^Y	F3	13.2	0.00 ± 0.00	0.00 ± 0.00	0.95 ± 0.14 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
32	2(5H)-Furanone, 5-ethyl-^N	F4	13.3	0.11 ± 0.03 c	1.14 ± 0.25 b	0.00 ± 0.00	1.48 ± 0.20 b	1.11 ± 0.10 b	0.44 ± 0.11 c	0.00 ± 0.00	0.00 ± 0.00	2.34 ± 0.95 a	0.06 ± 0.02 c
45	5-Hydroxymethyl-2-furfural^N	F5	22.4	12.95 ± 2.65 a	0.18 ± 0.07d	0.00 ± 0.00	2.76 ± 0.90 c	3.12 ± 1.00 c	6.86 ± 2.00 b	1.14 ± 0.14 cd	1.52 ± 0.64 cd	0.00 ± 0.00	0.00 ± 0.00
	Total			13.85	6.70	0.95	5.12	4.93	8.71	1.14	1.59	2.34	0.06
	Miscellaneous
43	Maltol^N	M1	16.4	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.44 ± 0.22 a	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00
44	2H-Pyran-2-methanol, tetrahydro-^N	M2	17	0.00 ± 0.00	2.29 ± 0.09 a	0.00 ± 0.00	0.74 ± 0.19 c	0.74 ± 0.21 c	0.00 ± 0.00	0.00 ± 0.00	0.08 ± 0.021 d	1.66 ± 0.33 b	0.00 ± 0.00
	Total			0	2.29	0	0.74	1.18	0	0	0.08	1.66	0

^c
Abbr. = Abbreviations for compounds used in Principal Component Analysis;
^d
R.T = Retention time;
^e
VVM = Hamburg Muscat; VVC = Cabernet Sauvignon; VLC = Concord; VFS = Sangye943; VYY = Yanshan0947; VBS = Songshan huaye; VAS = Shan putao; VDS = Ciputao; VHD = Duan maoputao; VAD = Shuangxi xianzhi01;
^f
Not detected. Volatile compound in Vitis species reported by:
^C
Chang et al. (2015);Chang, E.-H., Jeong, S.-M., Hur, Y.-Y., Koh, S.-W., & Choi, I.-M. (2015). Changes of volatile compounds in Vitis labrusca ‘Doonuri’grapes during stages of fruit development and in wine. Horticulture, Environment and Biotechnology, 56(2), 137-144. http://dx.doi.org/10.1007/s13580-015-0068-3.
http://dx.doi.org/10.1007/s13580-015-006...
^M
Meng et al. (2013);Meng, J. F., Xu, T. F., Song, C. Z., Li, X. L., Yue, T. X., Qin, M. Y., Fang, Y. L., Zhang, Z. W., & Xi, Z. M. (2013). Characteristic free aromatic components of nine clones of spine grape (Vitis davidii Foex) from Zhongfang County (China). Food Research International, 54(2), 1795-1800. http://dx.doi.org/10.1016/j.foodres.2013.09.039.
http://dx.doi.org/10.1016/j.foodres.2013...
^W
Wu et al. (2016Wu, Y., Duan, S., Zhao, L., Gao, Z., Luo, M., Song, S., Xu, W., Zhang, C., Ma, C., & Wang, S. (2016). Aroma characterization based on aromatic series analysis in table grapes. Scientific Reports, 6(1), 31116. http://dx.doi.org/10.1038/srep31116. PMid:27487935.
http://dx.doi.org/10.1038/srep31116... , 2019);Wu, Y., Zhang, W., Yu, W., Zhao, L., Song, S., Xu, W., Zhang, C., Ma, C., Wang, L., & Wang, S. (2019). Study on the volatile composition of table grapes of three aroma types. LWT, 115, 108450. http://dx.doi.org/10.1016/j.lwt.2019.108450.
http://dx.doi.org/10.1016/j.lwt.2019.108...
^Y
Yang et al. (2009);Yang, C., Wang, Y., Liang, Z., Fan, P., Wu, B., Yang, L., Wang, Y., & Li, S. (2009). Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS. Food Chemistry, 114(3), 1106-1114. http://dx.doi.org/10.1016/j.foodchem.2008.10.061.
http://dx.doi.org/10.1016/j.foodchem.200...
^N
Never reported in Vitis species.

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[1] *Corresponding author: zhangying05@caas.cn