Volatile Composition of Seven New Hybrid Table Grape Cultivars (Vitis vinifera L.)

Grapes ( Vitis vinifera L.) are among the most widely cultivated and economically important fruits thanks to their ability to adapt to challenging climate and soil conditions and their various consuming options, such as table, wine, and raisin. Volatile aromatic compounds are considered one of the essential factors for grape and wine quality. However, the studies on table grape aromas are relatively scarce. In this study, the unique volatile composition and concentration of seven new hybrid table grape cultivars were investigated for the first time using solid-phase microextraction technique with GC-MS. A completely randomized design was used in the study. A total of 51 volatile compounds were detected, which consisted of 6 C 6 compounds, 15 aldehydes and ketones, 6 terpenoids, 6 alcohols, 2 acids, 2 furans, 3 esters and 8 aromatic hydrocarbons. 3 miscellaneous compounds (3-decen-1-yne, 2,6,6-trimethyl-bicyclo[3.1.1] hept-3-ylamine and methoxy phenyl oxime) were also identified. The relative distribution of C 6 compounds was 73.2–89.0%, aromatic hydrocarbons 4.1–9.9%, aldehydes and ketones 3.0–8.6%, terpenes 0–11.3%, alcohols 0.2–7.3%, esters 0.3–6.9%, furans 0–3.7%, acids 0–0.8% and other compounds were 0.4–0.8%. ‘Efem’ and ‘Ece’ were prominent in terms of total terpene concentration. The highest volatile concentration was determined in ‘Ece’ (340.10 µg kg −1 ). ‘Ece’ was followed by ‘Mesir’ (302.24 µg kg −1 ), ‘Efem’ (252.86 µg kg −1 ), ‘Lidya’ (242.13 µg kg −1 ), ‘Beyra’ (212.97 µg kg −1 ), ‘Spil Karası’ (197.83 µg kg −1 ) and ‘Manisa Pembesi’ (185.45 µg kg −1 ). In the study, ‘Efem’ and ‘Ece’ stand out with their characteristic aromas. The present study has provided the first findings on the volatile composition of these seven new hybrid table grape cultivars and made a new contribution to the limited number of sources about the aroma composition of table grapes.