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The sugar, organic acid and aroma Components are very important quality characteristics of fruits. In this study, sugars, organic acids and volatile substances in five varieties of Xinjiang table grape pulp were determined by high-performance liquid chromatography and gas chromatography-mass spectrometry. The results showed that among the five varieties of table grapes in Xinjiang, fructose and glucose were the main sugars, accounting for 46.53-48.82% and 49.35-51.49% of the total sugar content, respectively. Tartaric acid and malic acid were the main organic acids, accounting for 55.72-60.07% and 28.54-39.52% of the total organic acids, respectively. The composition of sugars and organic acids ratio plays a significant role in the taste of table grapes. The sweetness of Red Globe was the highest while the acidity of Centennial Seedless was the highest. In addition, 87 varieties of volatile compounds were identified in table grape pulp with aldehydes as the major compounds (30.93-71.83%). In particular, trans-2-hexenal accounted for 19.33-44.56% of the total volatiles. Analysis of active odorants showed that nerol, geraniol, (Z)-3-hexenal, trans-2-hexenal, phenylacetaldehyde, citral and β-myrcene had great contributions to the flavors of Centennial Seedless and Muscat Hamburg, providing flowery, fruity, green and grassy flavors. Hexanol, trans-2-hexen-1-ol, damascone and ethyl butyrate had great contributions to the flavors of Rizamat, providing flowery, green and fruity flavors. Nonanal and 1-octen-3-one had great contributions to the flavors of Manaizi, providing mushroom and fruity flavors. The results provided the complete chemical characteristics of sugar, organic acids and volatile compounds of five varieties of table grapes in Xinjiang, China.

Comparison of sugars, organic acids and aroma components of five table grapes in Xinjiang