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...

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Autores principales:	Kyeong-Ok Choi, Dongjun Im, Seo Jun Park, Dong Hoon Lee, Su Jin Kim, Youn Young Hur
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Shine Muscat grape berry thinning sensory flavor attribute linalool linalool oxide Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/9def3883e5ca41278b0514defe90aa20
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spelling	oai:doaj.org-article:9def3883e5ca41278b0514defe90aa202021-11-25T17:47:35ZEffects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes10.3390/horticulturae71104872311-7524https://doaj.org/article/9def3883e5ca41278b0514defe90aa202021-11-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/487https://doaj.org/toc/2311-7524The 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.Kyeong-Ok ChoiDongjun ImSeo Jun ParkDong Hoon LeeSu Jin KimYoun Young HurMDPI AGarticleShine Muscat grapeberry thinningsensory flavor attributelinaloollinalool oxidePlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 487, p 487 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Shine Muscat grape berry thinning sensory flavor attribute linalool linalool oxide Plant culture SB1-1110
spellingShingle	Shine Muscat grape berry thinning sensory flavor attribute linalool linalool oxide Plant culture SB1-1110 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
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.
format	article
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
title	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_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_sort	effects of berry thinning on the physicochemical, aromatic, and sensory properties of shine muscat grapes
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9def3883e5ca41278b0514defe90aa20
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Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

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