Scientia Agricultura Sinica ›› 2024, Vol. 57 ›› Issue (19): 3870-3893.doi: 10.3864/j.issn.0578-1752.2024.19.012

• HORTICULTURE • Previous Articles     Next Articles

Influence of Pre-Harvest Application of Benzothiadiazole on Color and Aroma of Cabernet Gernischt Grapes During Fruit Development

WANG JianFeng1(), HAN YuQi1, WANG Kai1, ZHAO Man1, LI JiXin1, FENG LiDan1, ZHANG Bo1, ZHAO Yong2, JIANG YuMei1()   

  1. 1 College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070
    2 Gansu Mogao Industrial Development Co., Ecological Agriculture Demonstration Plantation Area, Wuwei 733008, Gansu
  • Received:2024-03-05 Accepted:2024-06-24 Online:2024-10-01 Published:2024-10-09
  • Contact: JIANG YuMei

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Abstract:

【Objective】This study aimed to investigate the impact of benzothiadiazole (BTH) on the expression of pigments and related genes in grapevines during fruit ripening, and to elucidate its influence on the composition and concentration of free and bound volatile compounds, thereby exploring the underlying mechanisms of BTH in regulating anthocyanin and aroma biosynthesis in grape berries.【Method】Wine grapes Cabernet Gernischt were used as test material, and the whole grapevine was sprayed with 0.37 mmol∙L-1 BTH solution containing 0.1% Tween 80 at the swelling period. A control group (CK) was sprayed with an equivalent solution of Tween 80 alone. The impact of BTH treatment on grape quality was evaluated by measuring chlorophyll, carotenoids, total anthocyanins, total proanthocyanidins and anthocyanin, as well as changes in concentration and composition of free and bound aroma in grapes.【Result】BTH application notably decreased chlorophyll a, b, and total carotenoid content while enhancing total proanthocyanidins, anthocyanins, and color index of red grapes, thus facilitating grape color development. In addition, BTH significantly upregulated the expression of anthocyanin synthesis-related genes, including VvCHS1, VvF3H1, VvDFR, VvLDOX, VvUFGT, and VvMYBA. It also significantly decreased the content of free and bound C6/C9 compounds, free straight-chain aliphatic compounds, free branched aliphatics compounds, but increased bound straight-chain aliphatic compounds, free and bound aromatic compounds, bound branched aliphatic compounds, free and bound terpenes, and free and bound norisoprenoids concentrations. By defining qualitative and quantitative biomarkers for grape ripening stages, it was found that aroma evolution from two adjacent developmental stages was markedly different, and BTH significantly influenced the trend of aroma evolution in both free and bound. BTH significantly altered the trend of free aroma at 9 weeks post-flowering (wpf) and 11 wpf as well as in the bound aroma of 11 wpf. The six major categories of aroma, free C6/C9 compounds, straight-chain aliphatic compounds, and terpenes, and bound C6/C9 compounds, straight-chain aliphatic compounds, and terpenes, were the major contributing components that differentiated aroma performance between CK and BTH grapes. A total of 23 active aroma components including 3-hexenal and β-ionone were identified by using the odor activity value>0.1 as threshold. BTH mainly attenuated the vegetal and fatty flavors of grapes and enhances the floral and fruity odors.【Conclusion】BTH promoted grape coloration and changed the aroma content and composition by altering expression pattern of chlorophyll, carotenoid, anthocyanin synthesis and related genes, which in turn improved the quality of grapes.

Key words: wine grape, Cabernet Gernischt, benzothiadiazole, aroma, color, ripening process

Table 1

Real-time quantitative polymerase chain reaction primer sequences"

基因名称
Gene name		 Genebank登录号
Genebank accession number		 正向引物
Forward primer (5′-3′)		 反向引物
Reverse primer (5′-3′)
VvCHS1 AB015872 CTATGTGCTACAGTCCTGCA TGGAACGTAGACTACAGTTC
VvF3H1 X75965 CCAATCATAGCAGACTGTCC TCAGAGGATACACGGTTGCC
VvDFR X75964 GAAACCTGTAGATGGCAAGA GGCCAAATCAAACTACCAGA
VvLDOX X75966 AGGGAAGGGAAAACAAGTAG ACTCTTTGGGGATTGACTGG
VvUFGT AF000372 GGGATGGTGATGGCTGTGG ACATGGGTGGAGAGTGAGTT
VvMYBA1 AB047093 TCCAGGAAGAAGGGAGAGAT ATGGCTTCCTGGAAGTACTG
Vvactin NB000705 CTTGCATCCCTCAGCACCTT TCCTGTGGACAATGGATGGA

Fig. 1

Changes in berry morphology during ripening of Cabernet Gernischt grapes Weeks post-flowering"

Fig. 2

Effect of BTH treatment on color quality of grapes Different uppercase letters indicate significant differences between BTH and CK (P<0.05), while different lowercase letters indicate significant differences within CK or BTH between different weeks of post-flowering (P<0.05). The same as below"

Fig. 3

Effect of BTH treatment on the expression of genes related to anthocyanin synthesis"

Fig. 4

Effect of BTH treatment on free aroma compounds during grapes ripening The left column for the same sampling date denotes CK, and the right column denotes BTH. The same below"

Fig. 5

Effect of BTH treatment on bound aroma compounds during grapes ripening"

Table 2

Qualitative and quantitative labeling compounds for different stages of grape ripening"

成熟阶段
Maturity stage		 CK BTH
定性标记物
Qualitative marker		 定量标记物
Quantitative marker		 定性标记物
Qualitative marker		 定量标记物
Quantitative marker
膨大前期
Pre-swelling stage（3wpf）		 (F)萘*、(B)3-乙基甲苯,(B)环己酮*、(B)乙酸叶醇酯*、(B)E-2-己烯醇*、(B)异戊酸*、(B)十二醛*、(B)十一酸乙酯*、(B)正戊酸*
(F)Naphthalene*, (B)3-Ethyltoluene, (B)Cyclohexanone*, (B)(3Z)-3-Hexen-1-yl acetate*, (B)(E)-2-hexenol*, (B)3-Methylbutanoic acid*, (B)Lauryl aldehyde*, (B)Ethyl undecanoate*, (B)Pentanoic acid*		 (F)萘、(F)α-律草烯、(B)对二甲苯、(B)邻乙基甲苯、(B)2-庚醇、(B)苯甲醛、(B)壬醇、(B)α-松油醇
(F)Naphthalene, (F)α-Caryophyllene, (B)p-Xylene, (B)2-Ethyltoluene, (B)2-Heptanol, (B)Benzaldehyde, (B)1-Nonanol, (B)α-Terpineol
 (F)十二醛*、(F)萘*、(F)3,4-二甲基苯乙酮*、(B)3-乙基甲苯*、(B)乙酸己酯*、(B)环己酮*、(B)乙酸叶醇酯*、(B)E-2-己烯醇*、(B)丁酸*、(B)十二醛*、(B)十一酸乙酯*、(B)正戊酸*
(F)Lauryl aldehyde*, (F)Naphthalene*, (F)3,4- Dimethylacetophenone*, (B)3-Ethyltoluene*, (B)Hexyl acetate*, (B)Cyclohexanone*, (B) (3Z)-3-Hexen-1-yl acetate*, (B)(E)-2-Hexenol*, (B)Butyric acid*, (B)Lauryl aldehyde*, (B) Ethyl undecanoate*, (B)Pentanoic acid*		 (F)E,E-2,4-己二烯醛、(F)α-律草烯、(B)对二甲苯、(B)2-庚醇、(B)壬醛
(F)(E,E)-2,4-Hexadienal, (F)α-Caryophyllene, (B)p- Xylene, (B)2-Heptanol, (B)Nonanal
膨大中期
Mid-swelling stage（5wpf）		 (F)2,4-壬二烯醛、(B)Z-3,7-二甲基-2,6-辛二烯醛*、(B)橙花醇*
(F)nona-2,4-dien-1-al, (B)(Z)-citral*, (B)cis-3,7- Dimethyl-2,6-octadien-1-ol*, (B)Nerol*		 (F)香叶醇、(F)β-紫罗兰酮、(F)2,4-壬二烯醛、(B)乙苯、(B)3-甲基-3-丁烯-1-醇、(B)乙酸叶醇酯、(B)3-羟基己酸乙酯
(F)2,7-Dimethyl-2,6-octadiene, (F)β-Ionone, (F)nona- 2,4-dien-1-al, (B)ether, (B)Isoprenol, (B)(3Z)-3- Hexen-1-yl acetate, (B)Ethyl 3-hydroxyhexanoate		 (B)3-甲基-3-丁烯-1-醇*、(B)橙花醇*、(B)4-甲基戊酸*
(B)Isoprenol*, (B)cis-3,7-Dimethyl-2,6-octadien -1-ol*, (B)4-Methylpentanoic acid*		 (F)乙酸叶醇酯、(F)E-2-庚烯醛、(F)E,E-2,4-庚二烯醛、(F)壬醇、(F)香叶醇、(B)乙苯、(B)2-庚醇、(B)2-辛烯醛
(F)(3Z)-3-Hexen-1-yl acetate, (F)Heptenal, (F)(E,E)- 2,4-Heptadienal, (F)1-Nonanol, (F)2,7-Dimethyl-2,6- octadiene, (B)ether, (B)2-Heptanol, (B)2-octen-1-al
膨大后期
End-swelling stage（7wpf）		 — (F)正辛醛、(F)十一醛、(B)环己酮、(B)2-辛烯醛、(B)异戊酸、(B)月桂醇
(F)Octanal, (F)Undecanal, (B)Cyclohexanone, (B)2-octen-1-al, (B)3-Methylbutanoic acid, (B)1- Dodecanol		 — (F)正辛醛、(B)正戊醇、(B)乙酸己酯、(B)6-甲基-5-庚烯-2-醇、(B)壬酸乙酯、(B)α-松油醇
(F)Octanal, (B)Pentanol, (B)Hexyl acetate, (B)6- Methyl-5-hepten-2-ol, (B)Ethyl nonanoate, (B)α- Terpineol
转色中期
Mid-veraison stage（9wpf）		 (B)6-甲基-5-庚烯-2-醇
(B)6-Methyl-5-hepten-2-ol		 (F)香叶醇、(B)正己醛、(B)间二甲苯、(B)己酸乙酯、(B)2-甲基苯乙烯、(B)6-甲基-5-庚烯-2-醇、(B)E-2-壬醛、(B)苯乙酮
(F)2,7-Dimethyl-2,6-octadiene, (B)Hexanal, (B)m- Xylene, (B)Ethyl hexanoate, (B)2-Vinyltoluene, (B)6-Methyl-5-hepten-2-ol, (B)(2E)-2-Nonenal, (B)Acetophenone		 — (F)乙酸己酯、(B)2-乙基己醇、(B)癸酸乙酯
(F)Hexyl acetate, (B)2-ethyl-1-hexanol, (B)Ethyl caprate
转色结束
End-veraison stage（11wpf）		 — (F)2-乙基己醇、(F)E-2-辛烯醇、(B)戊醛、(B)辛酸乙酯、(B)Z-3,7-二甲基-2,6-辛二烯醛、(B)十二醛、(B)香茅醇
(F)2-Ethylhexanol, (F)E-2-Octen-1-ol, (B)Valeraldehyde, (B)Ethyl caprylate, (B)(Z)-citral, (B)Lauryl aldehyde, (B)Citronellol		 (F)1-辛烯-3-酮*、(B)邻乙基甲苯*
(F)1-Octen-3-one*, (B)2-Ethyltoluene*		 (F)E-3-己烯醇、(F)叶醇、(F)辛酸乙酯、(F)1-辛烯-3-醇、(F)癸醛、(F)十一醛、(F)十二醛、(F)2,6-二叔丁基对甲酚、(B)己酸乙酯、(B)仲辛酮、(B)己醇、(B)辛酸乙酯、(B)正辛醇、(B)E-2-壬醛、(B)壬醇、(B)异戊酸、(B)正戊酸、(B)正己酸、(B)庚酸
(F)E-3-Hexen-1-ol, (F)cis-3-Hexen-1-ol, (F)Ethyl caprylate, (F)Oct-1-en-3-ol, (F)Decanal, (F)Undecanal, (F)Lauryl aldehyde, (F)Butylated hydroxytoluene, (B)Ethyl hexanoate, (B)2-Octanone, (B)1-Hexanol, (B)Ethyl caprylate, (B)1-Octanol, (B)(2E)-2- Nonenal, (B)1-Nonanol, (B)3-Methylbutanoic acid, (B)Pentanoic acid, (B)1-Hexanoic acid, (B)6- Heptynoic acid
成熟中期
Mid-ripening stage（13wpf）		 (F)香叶基丙酮*、(B)己酸乙酯
(F)Geranylacetone*, (B)Ethyl hexanoate		 (F)1-十三烯、(F)2-乙基己醇、(F)1-十六烯、(F)香叶基丙酮、(F)E-2-己烯酸、(B)己酸乙酯、(B)己醇、(B)叶醇、(B)E-2-己烯醇、(B)丁酸、(B)十一酸乙酯、(B)庚酸、(B)辛酸
(F)1-Tridecene, (F)2-ethyl-1-hexanol, (F)1-Hexadecene, (F)Geranylacetone, (F)E-Hex-2-enoic acid, (B)Ethyl hexanoate, (B)1-Hexanol, (B)cis-3-Hexen-1-ol, (B)(E)-2-Hexenol, (B)Butyric acid, (B)Ethyl undecanoate, (B)6-Heptynoic acid, (B)Octanoic acid		 (F)苯乙烯*、(F)6-甲基-5-庚烯-2-酮*、(B)4-甲基-3-戊烯-1-醇
(F)Styrene*, (F)6-Methylhept-5-en-2-one*, (B)4-methyl-3-penten-1-ol		 (F)乙酸乙酯、(F)正癸烯、(F)苯乙烯、(F)仲辛酮、(F)醋酸-2-乙基己酯、(F)2-壬酮、(F)1-十三烯、(F)2-乙基己醇、(F)甲基壬基甲酮、(F)1-十六烯、(B)己醛、(B)环辛四烯、(B)4-甲基-3-戊烯-1-醇、(B)6-甲基庚醇、(B)香茅醇、(B)2-甲基己酸、(B)2-丁基辛醇、(B)月桂醇
(F)Ethyl acetate, (F)1-decene, (F)Styrene, (F)2- Octanone, (F)2-ethylhexyl acetate, (F)2-Nonanone, (F)1-Tridecene, (F)2-Ethylhexanol, (F)Methyl nonyl ketone, (F)1-Hexadecene, (B)Hexanal, (B)1,3,5,7- Cyclooctatetraene, (B)4-methyl-3-penten-1-ol, (B) isooctanols, (B)Citronellol, (B)2-Methylhexanoic acid, (B)2-butyl-1-Octanol, (B)1-Dodecanol
全熟期
Ripe stage
（15wpf）		 (F)乙酸乙酯、(F)乙酸异戊酯、(F)正戊醇、(F)2,4-二甲基-3-庚醇、(F)6-甲基庚醇、(F)癸酸乙酯、(F)2-十二酮、(F)正癸醇、(F)香茅醇、(F)乙酸苯乙酯、(F)月桂酸乙酯、(F)苯乙醇、(B)2-己烯醛、(B)仲辛酮*、(B)辛酸甲酯、 (F)乙酸乙酯、(F)乙酸异戊酯、(F)正戊醇、(F)2,4-二甲基-3-庚醇、(F)1-十三烯、(F)2-乙基己醇、(F)癸醛、(F)E-2-壬醛、(F)6-甲基庚醇、(F)癸酸乙酯、(F)1-十六烯、(F)苯乙酮、(F)2-十二酮、(F)正癸醇、(F)香茅醇、(F)乙酸苯乙酯、(F)月桂酸 (F)乙酸异戊酯、(F)正戊醇、(F)1-十二烯、(F)2,4-二甲基-3-庚醇、(F)己醇、(F)丙烯酸异辛酯、(F)2-十二酮、(F)柠檬醛、(F)香茅醇、(F)β-大马士酮*、(F)乙酸苯乙酯、(F)月桂酸乙酯、(F)苯乙醇、(F)2,4-壬二烯 (F)乙酸乙酯、(F)乙酸异戊酯、(F)正戊醇、(F)1-十二烯、(F)2,4-二甲基-3-庚醇、(F)E-2-己烯醇、(F)正庚醇、(F)丙烯酸异辛酯、(F)E-2-壬醛、(F)E-2-,Z-6-壬二烯醛、(F)癸酸乙酯、(F)2-十二酮、(F)柠檬醛、(F)香茅醇、(F)4-异丙基苯甲醛、
(B)E,E-2,4-己二烯醛、(B)乙酸壬酯、(B)β-环柠檬醛、(B)月桂酸乙酯、(B)2-甲基己酸、(B)水杨酸甲酯、(B)2-丁基辛醇、(B)十三酸甲酯、(B)β-紫罗兰酮
(F)Ethyl acetate, (F)Isoamyl acetate, (F)Pentanol, (F)2,4-dimethyl-3-Heptanol, (F)isooctanols, (F) Ethyl caprate, (F)2-Dodecanone, (F)Decan-1- ol, (F)Citronellol, (F)Phenethyl acetate, (F)Ethyl laurate, (F)Phenethyl alcohol, (B)2-hexen-1-al, (B)2-Octanone*, (B)Methyl octylate, (B)(E,E)- 2,4-Hexadienal, (B)Nonyl acetate, (B)β-Cyclocitral, (B)Ethyl laurate, (B)2-Methylhexanoic acid, (B)Methyl salicylate, (B)2-butyl-1-Octanol, (B)Methyl tridecanoate, (B)β-Ionone		 乙酯、(F)苯乙醇、(B)戊醛、(B)2-己烯醛、(B)E-2-己烯醛、(B)辛酸甲酯、(B)E,E-2,4-己二烯醛、(B)正庚醇、(B)6-甲基庚醇、(B)芳樟醇、(B)正辛醇、(B)十一醛、(B)乙酸壬酯、(B)β-环柠檬醛、(B)正癸醇、(B)2-甲基己酸、(B)水杨酸甲酯、(B)2-丁基辛醇、(B)十一醇、(B)十三酸甲酯、(B)β-紫罗兰酮
(F)Ethyl acetate, (F)Isoamyl acetate, (F)Pentanol, (F)2,4-dimethyl-3-Heptanol, (F)1-Tridecene, (F)2- ethyl-1-hexanol, (F)Decanal, (F)(2E)-2-Nonenal, (F)Isooctanols, (F)Ethyl caprate, (F)1-Hexadecene, (F)Acetophenone, (F)2-Dodecanone, (F)Decan-1- ol, (F)Citronellol, (F)Phenethyl acetate, (F)Ethyl laurate, (F)Phenethyl alcohol, (B)Valeraldehyde, (B)2-Hexen-1-al, (B)E-2-Hexenal, (B)Methyl octylate, (B)(E,E)-2,4-Hexadienal, (B)Heptan-1- ol, (B)isooctanols, (B)Linalool, (B)1-Octanol, (B) Undecanal, (B)Nonyl acetate, (B)β-Cyclocitral, (B)Decan-1-ol, (B)2-Methylhexanoic acid, (B) Methyl salicylate, (B)2-butyl-1-Octanol, (B)1- Undecanol, (B)Methyl tridecanoate, (B)β-Ionone		 醛、(B)2-己烯醛、(B)5-甲基-3-己醇、(B)辛酸甲酯、(B)β-环柠檬醛、(B)β-紫罗兰酮
(F)Isoamyl acetate, (F)Pentanol, (F)dodecene, (F)2,4-dimethyl-3-Heptanol, (F)1-Hexanol, (F)Isooctyl acrylate, (F)2-Dodecanone, (F)Citral, (F)Citronellol, (F)β-Damascone*, (F)Phenethyl acetate, (F)Ethyl laurate, (F)Phenethyl alcohol, (F)nona-2,4-dien-1- al, (B)2-hexen-1-al, (B)5-methyl-3-Hexanol, (B)Methyl octylate, (B)β-Cyclocitral, (B)β- Ionone		 (F)乙酸苯乙酯、(F)月桂酸乙酯、(F)香叶基丙酮、(F)苯乙醇、(F)E-2-己烯酸、(F)2,4-壬二烯醛、(B)2-己烯醛、(B)正辛醛、(B)5-甲基-3-己醇、(B)环己酮、(B)辛酸甲酯、(B)E,E-2,4-己二烯醛、(B)E-2-辛烯醛、(B)正庚醇、(B)芳樟醇、(B)十一醛、(B)β-环柠檬醛、(B)3-羟基己酸乙酯、(B)月桂酸乙酯、(B)柠檬醛、(B)正癸醇、(B)水杨酸甲酯、(B)香叶基丙酮、(B)十一醇、(B)苯甲醇、(B)十三酸甲酯、(B)β-紫罗兰酮
(F)Ethyl acetate, (F)Isoamyl acetate, (F)Pentanol, (F)Dodecene, (F)2,4-Dimethyl-3-heptanol, (F)(E)-2- Hexenol, (F)Heptan-1-ol, (F)Isooctyl acrylate, (F) (2E)-2-Nonenal, (F)(2E,6Z)-2,6-Nonadienal, (F)Ethyl caprate, (F)2-Dodecanone, (F)Citral, (F)Citronellol, (F)4-Isopropylbenzaldehyde, (F)Phenethyl acetate, (F)Ethyl laurate, (F)Geranylacetone, (F)Phenethyl alcohol, (F)E-Hex-2-enoic acid, (F)nona-2,4-dien-1- al, (B)2-hexen-1-al, (B)Octanal, (B)5-methyl-3- Hexanol, (B)Cyclohexanone, (B)Methyl octylate, (B) (E,E)-2,4-Hexadienal, (B)(2E)-2-Octenal, (B)Heptan- 1-ol, (B)Linalool, (B)Undecanal, (B)β-Cyclocitral, (B)Ethyl 3-hydroxyhexanoate, (B)Ethyl laurate, (B)Citral, (B)Decan-1-ol, (B)Methyl salicylate, (B) Geranylacetone, (B)1-Undecanol, (B)Benzyl alcohol, (B)Methyl tridecanoate, (B)β-Ionone

Fig. 6

Principal component analysis of aroma concentration during grape ripening"

Fig. 7

Mufzz analysis of BTH treatment on free aroma during ripening A：CK；B：BTH"

Fig. 8

Mufzz trend analysis of BTH treatment on bound aroma during grape ripening A：CK；B：BTH"

Fig. 9

OPLS-DA of the influence of BTH treatment on free and bound aroma"

Table 3

Aroma compounds with OAV >0.1 and their thresholds during the development of grapes"

香气名称
Aroma Name		 OAV 阈值
Threshold (μg∙L-1)[9]		 香味描述
Fragrance description		 气味
系列
Odor Series
3wpf-
CK		 3wpf-
BTH		 5wpf-
CK		 5wpf-
BTH		 7wpf-
CK		 7wpf-
BTH		 9wpf-
CK		 9wpf-
BTH		 11wpf-CK 11wpf-
BTH		 13wpf-
CK		 13wpf-
BTH		 15wpf-
CK		 15wpf-
BTH
1-戊烯-
3-酮
1-Penten-3-one		 <0.1 <0.1 11.78±1.28 15.72±8.91 <0.1 11.19±0.93 <0.1 <0.1 5.97±0.53 4.65±0.17 <0.1 <0.1 1.83±0.78 1.67±0.34 0.1 蘑菇香，青草，鱼腥味
Mushroom, grassy, fish		 3, 4
正己醛
Hexanal		 64.54±4.22 65.49±3.44 55.55±3.99 54.17±0.94 42.43±3.27 44.27±2.10 32.55±4.30 40.75±2.35 134.11±2.09 111.44±9.91 106.80±5.94 113.47±3.08 95.11±9.17 99.04±10.17 4.5 青草味
Grassy		 3
Z-3-
己烯醛
Z-3-
hexenal		 50.67±4.03 51.00±4.13 40.56±4.81 34.12±3.57 35.16±8.22 28.99±3.94 8.83±1.26 6.20±0.68 28.84±1.02 24.64±3.30 26.79±4.81 16.24±3.13 32.88±10.35 42.53±14.21 0.25 青草味
Grassy		 3
3-己烯醛
3-Hexenal		 240.98±62.40 247.62±45.55 269.86±55.02 209.31±49.64 290.92±31.99 235.83±61.43 48.86±10.42 4.61±0.91 60.24±2.21 42.09±8.54 34.87±3.70 12.25±3.74 36.78±25.50 21.27±23.18 0.25 青草味
Grassy		 3
庚醛
Heptanal		 0.10±0.02 <0.1 0.17±0.05 0.16±0.06 0.35±0.13 0.15±0.04 <0.1 <0.1 0.20±0.03 0.15±0.00 0.81±0.29 0.18±0.01 0.48±0.34 0.30±0.35 3 鱼干味，柑橘，脂肪味，
Dried fish,
citrus, fat		 3, 4
2-己烯醛
2-Hexenal		 1.07±0.08 1.02±0.06 1.05±0.12 0.98±0.08 0.99±0.12 0.70±0.04 0.54±0.01 0.69±0.14 1.16±0.02 0.81±0.04 1.07±0.16 0.95±0.10 1.00±0.10 0.96±0.10 30 绿叶清香，水果香
Green leafy,
fruity		 2, 3
E-2-
己烯醛
E-2-
Hexenal		 37.44±1.95 39.21±1.60 35.06±3.74 42.85±4.60 38.04±3.90 51.51±4.42 55.39±3.56 59.01±6.83 107.58±3.10 79.91±7.31 88.52±5.69 80.66±5.91 81.18±6.83 82.74±3.95 17 青草味，绿叶气味
Grass, green leafy		 3
苯乙烯
Styrene		 1.60±0.21 1.50±0.04 1.66±0.07 1.92±0.16 2.33±0.32 2.34±0.29 2.07±0.25 1.91±0.12 1.18±0.09 1.50±0.20 1.06±0.11 <0.1 1.95±0.12 2.16±0.12 10 蜜蜡，花香
Beeswax, floral		 1, 2
正辛醛
Octanal		 3.46±0.41 3.62±0.52 5.29±0.65 4.92±0.80 9.97±2.54 6.83±0.83 3.80±0.24 3.17±0.96 4.88±0.62 4.78±0.45 3.31±1.59 2.48±0.58 3.14±0.84 2.87±0.64 0.7 脂肪味，果香
Fat, fruity		 2, 4
E-2-
庚烯醛
E-2-
Heptenal		 0.78±0.09 0.81±0.08 0.66±0.11 1.34±0.16 0.51±0.03 0.70±0.07 0.27±0.03 0.25±0.07 0.78±0.06 0.28±0.05 0.26±0.05 0.24±0.01 0.25±0.06 0.20±0.04 13 甜橙，橘子，油脂
Sweet orange, tangerine, grease		 2, 4
叶醇
Z-3-
Hexenol		 <0.1 <0.1 <0.1 0.17±0.01 <0.1 <0.1 0.26±0.04 0.39±0.09 0.11±0.01 0.25±0.07 <0.1 <0.1 <0.1 <0.1 70 草本植物，青草味
Herbal, grassy		 3
壬醛
1-Nonanal		 16.47±1.21 16.46±1.66 11.68±1.35 13.90±0.76 22.57±0.38 17.51±0.40 9.76±0.41 8.92±0.23 11.81±0.12 11.65±0.48 9.02±0.44 8.18±0.42 10.94±1.68 10.90±0.63 1 脂肪，柑橘，绿色，水果味
Fat, citrus,
green, fruity		 2, 3, 4
2-辛烯醛
2-Octenal		 1.04±0.03 1.10±0.06 <0.1 1.46±0.28 1.70±0.29 1.74±0.12 0.79±0.13 0.68±0.27 1.53±0.30 0.43±0.09 1.47±0.08 0.55±0.09 0.73±0.20 0.62±0.18 3 湿土，金属，黄瓜，脂肪
Wet soil, metal, cucumber, fat		 2, 4, 8
1-辛烯-
3-醇
Oct-1-en-3-ol		 <0.1 <0.1 1.40±0.07 <0.1 <0.1 2.92±0.62 1.85±0.10 2.11±0.40 5.81±0.96 3.77±0.20 1.70±0.49 1.47±0.22 2.21±1.93 0.95±1.65 1 蘑菇味，青草，鱼腥味
Mushroom, grassy, fishy		 3, 4
癸醛
Decanal		 43.85±7.36 43.96±8.21 48.81±0.15 70.28±11.96 108.47±6.79 75.58±2.47 39.76±4.75 50.27±1.48 31.24±1.81 54.07±7.13 55.08±3.66 70.11±2.89 57.85±9.60 90.35±14.43 0.1 酸味，玫瑰，椪柑味
Sour, rose, ponkan		 1, 2, 5
茶螺烷
Theaspirane		 5.37±0.10 4.91±0.35 6.30±0.14 6.75±1.71 6.81±1.56 7.87±2.14 3.71±0.68 3.50±0.92 3.14±0.78 3.30±0.48 3.04±0.67 4.06±0.07 5.06±0.82 3.38±1.56 0.5 紫罗兰，
覆盆子
Violets, raspberries		 1, 2
E-2-壬醛
(2E)-2-
Nonenal		 4.79±2.56 5.08±0.54 4.40±0.41 7.83±1.25 12.18±2.13 7.25±1.76 10.08±0.26 11.36±0.96 29.56±2.70 19.23±2.15 22.42±1.95 19.91±2.37 49.22±11.01 44.38±8.18 0.08 柑橘香，花香
Citrus, floral		 1, 2
E-2-,Z-6-壬二烯醛
(2E,6Z)-Nonadienal		 0.15±0.05 0.15±0.02 0.12±0.02 0.19±0.03 0.26±0.04 0.17±0.06 0.93±0.06 0.54±0.10 1.48±0.26 1.94±0.19 1.27±0.18 1.53±0.15 2.85±0.52 3.11±0.53 0.65 苦杏仁，
植物味
Bitter almonds, vegetal		 3, 5
β-环柠
檬醛
β-
Cyclocitral		 0.41±0.02 0.42±0.03 0.38±0.04 0.35±0.08 0.39±0.03 0.38±0.13 0.15±0.02 0.14±0.01 0.15±0.01 0.22±0.03 0.15±0.04 0.18±0.01 0.14±0.03 0.17±0.05 5.5 紫丁香，
玫瑰味
Lilac, rose		 1
β-大马
士酮
β-Damascenone		 3.75±0.39 4.34±0.93 5.85±0.04 5.34±1.20 11.14±1.72 8.36±1.18 <0.1 4.58±1.15 5.42±1.97 8.81±0.88 1.52±0.16 2.57±0.77 <0.1 <0.1 0.056 玫瑰，花香
Rose, floral		 1
香叶醇
Geraniol		 <0.1 <0.1 3.05±0.62 6.90±0.83 <0.1 2.61±0.74 1.56±0.21 1.95±0.47 <0.1 <0.1 <0.1 <0.1 1.51±0.08 2.58±1.52 0.1 橙花，玫瑰花，天竺葵
Orange blossom, Rose flower,
geranium		 1
2,6-二叔
丁基对
甲酚
Butylated hydroxytoluene		 0.83±0.08 0.86±0.08 0.82±0.08 1.01±0.11 1.01±0.08 0.89±0.18 0.90±0.24 0.85±0.21 0.65±0.03 0.42±0.06 1.28±0.21 1.94±0.15 1.82±0.15 1.96±0.18 50 蜡质，脂肪，绿色植物
Waxes, fat,
green		 3, 4
β-紫罗
兰酮
β-Ionene		 12.71±3.49 13.82±2.32 19.17±3.10 15.72±3.88 5.92±0.18 64.47±0.30 49.53±5.79 57.83±11.93 71.95±9.27 83.58±6.75 66.92±12.17 92.86±11.58 33.04±29.44 59.54±7.31 0.007 香料，玫瑰，紫罗兰
Spice, rose,
violet		 1, 6

Fig. 10

Effect of BTH treatment on the aroma profile during grapes ripening"

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