Abstract:

Objective: To analyze the volatile aroma components of Kyoto grape from a vineyard in Jurong, Jiangsu province,
China. Methods: The volatile aroma components in Kyoto grape were extracted by sold phase micro-extraction (SPME),
and then detected by gas chromatography-mass spectrometry coupled with olfactometry (GC-O-MS). The qualitative
analysis of volatile aroma components was conducted by retrieving mass spectrometry standard spectral library based on
retention index coupled with olfactometry results and the internal standard method was used to conduct quantitative analysis.
Results: A total of 50 kinds of volatile aroma components in Kyoho grape berries were identified and classified, which
accounted for 93.05% of the total amount of aroma detected. Aroma profile of ripe Kyoho grapes was established and a
total of 14 kinds of characteristic volatile aroma components were determined. Conclusions: Noticeable differences in the
characteristic aroma components of ripe Kyoto grape from Jurong exist compared with other producing regions.

Key words: Kyoho grape, gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma analysis