To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over three years are evaluated through sensory analysis and solvent-assisted flavour evaporation (SAFE). The cultivars are characterised and grouped into seven clusters by hierarchical cluster analysis (HCA) using sensory evaluation data with a flavour wheel specific to table grapes. These clusters were similar to conventional flavour classifications, except that the foxy and neutral cultivars form multiple clusters, highlighting the flavour diversity of table grapes. The SAFE method provides a comprehensive profile of the volatile compounds, including slightly volatile compounds whose profiles are lacking in hybrid grapes and Vitis rotundifolia. The sensory evaluation is supported by the volatile compound profiles, and relationships between the datasets are clarified by multivariate analysis. Specific accumulations and combinations of compounds (α-pinene, β-pinene, phenylethyl alcohol, furaneol, mesifurane, methyl N-formylanthranilate, and mixed ethyl ester and monoterpenoid) were also identified that contribute to the diversity of flavours (fresh green, floral, fruity, fatty green, sweet, fermented/sour) in table grapes, including linalool and linalool analogues (muscat flavour) along with ethyl ester and hydroxyethyl esters (foxy flavour). The accumulation of these compounds was positively related to a higher flavour intensity. Their specific accumulation and combination supported the flavour diversity of table grapes. This study identified novel flavour-associated compound profiles in table grapes through in-depth volatile compound analysis and non-conventional multivariate analysis.

中文翻译：

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溶剂辅助风味蒸发法分析鲜食葡萄风味特征多样性及其挥发性化合物

为了确定导致鲜食葡萄多种风味的化合物，通过感官分析和溶剂辅助风味蒸发 (SAFE) 对三年来收获的 38 个葡萄品种的风味和挥发性化合物进行了评估。使用感官评估数据和鲜食葡萄特有的风味轮，通过层次聚类分析 (HCA) 对品种进行表征并分为七个聚类。这些簇与传统的风味分类类似，只是狐狸和中性品种形成多个簇，突出了鲜食葡萄的风味多样性。SAFE 方法提供了挥发性化合物的全面概况，包括杂交葡萄和圆叶葡萄中缺乏的微挥发性化合物。感官评估由挥发性化合物概况支持，并且数据集之间的关系通过多变量分析阐明。还确定了化合物（α-蒎烯、β-蒎烯、苯乙醇、呋喃醇、甲酰氨基苯甲酸甲酯以及混合乙酯和单萜）的特定积累和组合，这些化合物有助于风味的多样性（新鲜的绿色、花香、鲜食葡萄中的果味、脂肪绿、甜味、发酵/酸味），包括芳樟醇和芳樟醇类似物（麝香风味）以及乙酯和羟乙酯（狐狸风味）。这些化合物的积累与较高的风味强度呈正相关。它们的特定积累和组合支撑了鲜食葡萄的风味多样性。这项研究通过深入的挥发性化合物分析和非常规多变量分析，确定了鲜食葡萄中与风味相关的新化合物谱。