Abstract: The quality of four main grape cultivars, Shuanghong, Shuangyou, Gongniang No. 1 and Beibinghong planted in Tonghua was comprehensively analyzed and compared. Their general physical and chemical characteristics were measured, and the contents of total phenols, total anthocyanins, and aroma components in grape fruits were evaluated by HPLC and HS-SPME-GC-MS. In terms of all the parameters measured, there were some differences among the cultivars. Shuanghong and Beibinghong had larger hardness than other cultivars, while Shuangyou and Gongniang No. 1 had higher fruit weight and juice yield than other cultivars. Shuanghong was rich in minerals. The types and contents of organic acids were different among the four grape cultivars. The total acid content in Gongniang No. 1, the total sugar content and sugar/acid ratio in Beibinghong, the contents of total phenols and total anthocyanins in Shuanghong were significantly higher than those in other cultivars (P < 0.05). The color of all the cultivars was purple red. In addition, Shuanghong had the darkest color. Moreover, 96 aroma components, belonging to seven chemical groups, were identified from the four grape cultivars. The main aroma components identified were esters. Beibinghong contained the highest number and amount of ester compounds. These four grape cultivars had their own distinctive taste and flavor and they could be processed to obtain products with local characteristics.

Key words: Vitis amurensis, Amur-Euro interspecific hybrid grapes, quality, aroma