Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes
The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and clu...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
|
| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/7/11/487 |
| _version_ | 1797510085899976704 |
|---|---|
| author | Kyeong-Ok Choi Dongjun Im Seo Jun Park Dong Hoon Lee Su Jin Kim Youn Young Hur |
| author_facet | Kyeong-Ok Choi Dongjun Im Seo Jun Park Dong Hoon Lee Su Jin Kim Youn Young Hur |
| author_sort | Kyeong-Ok Choi |
| collection | DOAJ |
| description | The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties. |
| first_indexed | 2024-03-10T05:26:45Z |
| format | Article |
| id | doaj.art-9def3883e5ca41278b0514defe90aa20 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-10T05:26:45Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-9def3883e5ca41278b0514defe90aa202023-11-22T23:34:24ZengMDPI AGHorticulturae2311-75242021-11-0171148710.3390/horticulturae7110487Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat GrapesKyeong-Ok Choi0Dongjun Im1Seo Jun Park2Dong Hoon Lee3Su Jin Kim4Youn Young Hur5Fruit Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Jeonju 55365, Wanju, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Jeonju 55365, Wanju, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Jeonju 55365, Wanju, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Jeonju 55365, Wanju, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Jeonju 55365, Wanju, KoreaFruit Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Jeonju 55365, Wanju, KoreaThe effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.https://www.mdpi.com/2311-7524/7/11/487Shine Muscat grapeberry thinningsensory flavor attributelinaloollinalool oxide |
| spellingShingle | Kyeong-Ok Choi Dongjun Im Seo Jun Park Dong Hoon Lee Su Jin Kim Youn Young Hur Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes Horticulturae Shine Muscat grape berry thinning sensory flavor attribute linalool linalool oxide |
| title | Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes |
| title_full | Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes |
| title_fullStr | Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes |
| title_full_unstemmed | Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes |
| title_short | Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes |
| title_sort | effects of berry thinning on the physicochemical aromatic and sensory properties of shine muscat grapes |
| topic | Shine Muscat grape berry thinning sensory flavor attribute linalool linalool oxide |
| url | https://www.mdpi.com/2311-7524/7/11/487 |
| work_keys_str_mv | AT kyeongokchoi effectsofberrythinningonthephysicochemicalaromaticandsensorypropertiesofshinemuscatgrapes AT dongjunim effectsofberrythinningonthephysicochemicalaromaticandsensorypropertiesofshinemuscatgrapes AT seojunpark effectsofberrythinningonthephysicochemicalaromaticandsensorypropertiesofshinemuscatgrapes AT donghoonlee effectsofberrythinningonthephysicochemicalaromaticandsensorypropertiesofshinemuscatgrapes AT sujinkim effectsofberrythinningonthephysicochemicalaromaticandsensorypropertiesofshinemuscatgrapes AT younyounghur effectsofberrythinningonthephysicochemicalaromaticandsensorypropertiesofshinemuscatgrapes |