中外葡萄与葡萄酒Issue(3)：87-97,11.DOI:10.13414/j.cnki.zwpp.2025.03.010
4个鲜食葡萄新品种香味品质解析
Analysis of Aroma Quality in Four New Table Grape Cultivars
摘要
Abstract
To investigate the aroma characteristics of four new table grape cultivars,this study analyzed the basic indicators and aroma compounds of grape berry at maturity from four new cultivars and six traditional popular cultivars.Using the popular cultivars as a control,the aroma characteristics of new cultivars were compared and analyzed.The results showed that the new cultivars exhibited high-quality sugar-acid ratios,surpassing or being similar to those of traditional popular cultivars.The terpene content in'Jinmi'and'Jinyan'was not lower than that of the muscat aroma cultivars,and their aroma compound profiles were consistent with those of muscat aroma cultivars.Additionally,'Jinyan'fruit had a strawberry-like aroma due to the high content of ester compounds.Aroma analysis revealed that'Jinhong'and'Jinhua'had prominent floral,fruity,and sweet aromas,while'Jinyan'exhibited a strong fruity scent.The aromatic series values of these cultivars were significantly higher than those of the main cultivars.关键词
鲜食葡萄/新品种/早熟/香味品质/芳香系Key words
table grape/new cultivars/early-maturing/aroma quality/aromatic series分类
农业科技引用本文复制引用
吴玉森,郑一凡,李秀杰,韩真,马玉姣,刘利,王超萍,李勃..4个鲜食葡萄新品种香味品质解析[J].中外葡萄与葡萄酒,2025,(3):87-97,11.基金项目
山东省农业良种工程项目(2022LZGCQY019) （2022LZGCQY019）
国家自然科学基金项目(32202462)山东省自然科学基金项目(ZR2022QC185) （32202462）
山东省农业重大技术协同推广项目(SDNYXTTG-2024-26)山东省重点研发计划(乡村振兴科技创新提振行动计划)(2023TZXD015,2023TZXD066) （SDNYXTTG-2024-26）
