Research of Key Aroma Compounds in Grape Berry

“Kyoho" grapes are popular in Japan for their rich aroma, sourness and sweetness. We used TASTING-GC analysis to identify key volatile compounds that contribute to their flavor. Ethyl butyrate and ethyl 2-methylbutyrate added a fruity, red grape-like aroma, while ethyl (E)-3-(methylthio)acrylate and 3-mercaptohexanol contributed a green, astringent note. Interestingly, ethyl octanoate, which was not detected in GC-O, was found to enhance the ripe red grape flavor in TASTING-GC.

This research results were presented at the 66th Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2022) and received a Best Presentation Award.