Abstract:

‘Ruidu Xiangyu’，‘Ruidu Hongmei’，‘Ruidu Zaohong’，‘Ruidu Hongyu’，‘Ruidu
Cuixia’and their parents‘Jingxiu’，‘Xiangfei’were used as materials. Headspace solid phase
micro-extraction（HS-SPME）and gas chromatography-mass spectrometry（GC–MS）combined with
automated Mass Spectral Deconvolution and Identification System（AMDIS）were employed to analyze the free terpene contents in the seven varieties，to explicate their flavor characteristics. The results showed
that a total of 29 terpenes were identified，but the concentration varied among different varieties. The total
terpene concentration in‘Xiangfei’and‘Ruidu Xiangyu’was over 1 000 μg · L-1，while‘Ruidu Hongmei’，
‘Ruidu Zaohong’and‘Ruidu Hongyu’had similar concentration，the terpene in‘Ruidu Cuixia’and
‘Jingxiu’were both lower than 50 μg · L-1.‘Xiangfei’and‘Ruidu Xiangyu’had the highest OAVs，
the OAVs in‘Ruidu Cuixia’and‘Jingxiu’were less than 1，these results roughly corresponded to the
multiple years sensory analysis data. As principal component analysis（PCA）results showed that，the
cumulative variance contribution ratio of the first two principal components is 84.79%. The representative
variables of the first principal component include (E,Z)-alloocimene， (Z)-alloocimene ，linalool，
(E)-β-ocimene，(Z)-β-ocimene，limonene，terpinolene，cis-rose oxide，trans-rose oxide and β-myrcene，
and the representative ones of the second principal component have geraniol，geranial，γ-geraniol，neral
and trans-furan linalool oxide. Floral and fruity are the most prominent aroma characteristics of these free
terpenes，in which linalool，limonene，cis-rose oxide and trans-rose oxide contributing to the floral aroma，
while linalool，limonene，geraniol having fruity aroma.

Key words: grape；monoterpene；GC&ndash, MS；aroma