Evolution of volatile profile and aroma potential of ‘Gold Finger’ table grapes during berry ripening

BACKGROUND ‘Gold Finger’ is a grape cultivar with a finger‐like shape and a milk flavor. The process by which its aroma profile evolves during ripening is unclear. Thus, changes in the free and bound volatile compounds present in ‘Gold Finger’ grapes during ripening were investigated using headspace sampling–solid‐phase microextraction–gas chromatography–mass spectroscopy (HS‐SPME‐GC‐MS). RESULTS A total of 83 volatile aroma components were identified in the grapes, with aldehydes, esters, acids, and alcohols being the main components. The total aroma compound content exhibited significant differences between the bound and free forms. The total content of bound volatile compounds did not change significantly during fruit development, although the free aroma compound content was significantly higher than the bound content. The total content of free aldehydes, free alcohols, bound norisoprenoids, and ketones gradually increased for up to 70 days after flowering (DAF), while the total free ester, terpene, and acid content decreased. The characteristic aroma compounds of ‘Gold Finger’ grapes were identified as hexanal, (E)‐2‐hexenal, and ethyl hexanoate. CONCLUSIONS These results give a foundation for the further development of ‘Gold Finger’ grapes and provide a theoretical basis for the selection and breeding of novel aromatic grape varieties. © 2021 Society of Chemical Industry.