不同品种葡萄果汁品质差异分析OA

This study used'Vitis heyneana''Ruby Seedless'and'Muscat Hamburg'as experimental materials,and screened out high-quality varieties suitable for juice processing by analyzing quality indicators including physicochemical properties,volatile compounds and antioxidant activity.The results showed that the'Vitis heyneana'juice exhibited the highest contents of total acid,total phenols,flavonoids,and anthocyanins,together with the strongest antioxidant activity.'Ruby Seedless'juice and'Muscat Hamburg'juice had higher reducing sugar contents,appropriate ratio of soluble solid to acid,and juice rate,showing favorable taste and processability.A total of 60 volatile substances were detected in the three grape juices,including 19 alcohols,14 esters,10 organic acids,8 terpenes,and 9 other compounds.There were significant differences in the types,and content of volatile substances among the three grape juices.'Vitis heyneana'juice contained the most diverse volatile compounds,with alcohols,esters and aldehydes as the major aroma contributors;'Ruby Seedless'juice had the fewest types and lowest contents of volatile compounds;'Muscat Hamburg'juice had the highest total volatile content(7906.35 μg·L-1)with intense muscat flavor,in which terpenoids such as linalool and citronellol made the dominant contribution to aroma.This study can provide data reference for the selection of grape varieties for juice processing.