Analysis on fruit aromatic compounds of four seedless grape and their parents

【Objective】In order to provide theoretical basis for understanding the quality characteristics,the aromatic compounds of four seedless grape‘Zaokangbao',‘Wuhecuibao',‘Lihongbao',‘Jinghong-bao'which were bred through crossing between‘Guibao'and‘Centennial Seedless' were analyzed.【Methods】The solid phase micro-extraction(SPME)and gas chromatograghy-mass spectrometry(GC/MS)were used for determination,with the purpose to investigate the difference in aroma compositionamong the four seedless grape varieties and their parents.【Results】The results showed that there were sig-nificant differences in composition and relative content of fruit aroma constituents among the six grape va-rieties. Aldehydes were the major aromatic compounds in the six grape varieties; especially 2-hexene al-dehyde with green leaf flavor and fruity scent was the richest compound,with relative content of 35.88%to 50.04%,and‘Zaokangbao'and‘Lihongbao'had the lowest and highest relative content,respective-ly. The second aldehyde was hexaldehyde,with relative content of 16.91% to 30.41%,‘Guibao'had thelowest content.‘Guibao',‘Centennial Seedless',‘Zaokangbao'and‘Wuhecuibao'fruits containedhigher relative content of terpene alcohols(11.21% to 25.39%),especially linalool,which was the high-est(25.20%)and lowest(0.18%)in‘Guibao'and‘Centennial Seedless',respectively. However,‘Lihongbao'and‘Jinghongbao'had very low or no content of linalool. Geraniol was the second terpene alcohols,with highest relative content in‘Zaokangbao'(14.58%),while it accounted for 8.20%,4.42% in‘Cen-tennial Seedless' and‘Wuhecuibao'respectively.【Conclusion】That linalool,geraniol,nerol and citro-nellol in four grape with rose fragrance contribute the largest to their fruit aroma. 2-hexene aldehyde inC6 compounds is the main ingredient of fruit aroma substances in six kinds of grape.