| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7596471 | Food Chemistry | 2014 | 32 Pages |
Abstract
The effects of sunlight exclusion on the volatile profiles of grapes during different stages of berry development were investigated by placing clusters of grapes in special boxes. Terpenes and aldehydes were the main volatile compounds in the ripe 'Jingxiangyu' berries. Sunlight exclusion was found to change volatile profiles at any stage. Sunlight exclusion from berries significantly inhibited the synthesis and accumulation of terpenes, which contribute to the characteristic aroma of Muscat grapes. However, sunlight exclusion during berry formation and veraison promoted the accumulation of aldehydes, alcohols, and ketones during the ripening stage. These results may provide important information regarding the metabolism of volatile compounds in grapes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Haohao Zhang, Peige Fan, Cuixia Liu, Benhong Wu, Shaohua Li, Zhenchang Liang,