Abstract
The application of elicitors enhances grape quality, especially the volatile compounds. There are few studies on the influence of elicitors on the aroma compositions of grapes. Additionally, studies on the amino acids and aroma profiles of ‘Cabernet Gernischt’ grapes are scant. The objective of this work was to evaluate the effect of benzothiadiazole (BTH) treatments on the amino acids and aroma profiles of ‘Cabernet Gernischt’ grapes during berry development. BTH was sprayed on berries at three different stages during grape development; the fruit set period, swelling, and veraison stages. Physicochemical parameters, amino acids, and aroma compounds of the grapes were evaluated. The results showed increased an weight and color quality of treated grapes, while the content of primary metabolites such as sugar and amino acids in treated grapes declined relative to control grapes. However, total concentrations of the various aroma classes were higher in treated grapes, except for carbonyls and terpenoids, which presented higher levels in control grapes than in BTH-treated grapes. The correlation analysis between amino acids and aroma compounds revealed positive correlations in both samples with few negative correlations in BTH samples. The odor activity values (OAVs) affirmed the floral, fruity, and fresh-green nature of ‘Cabernet Gernischt’ grapes. BTH application to ‘Cabernet Gernischt’ berries significantly influenced the compositional qualities of the grapes.
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Claims 8
Claim · model-written summary
BTH-treated grapes had increased berry weight.
Verbatim
e0“increased an weight and color quality of treated grapes”
e1“benzothiadiazole (BTH) treatments”
e2“relative to control grapes”
t0“‘Cabernet Gernischt’ Grapes (Vitis vinifera L.)”
Claim · model-written summary
BTH-treated grapes had improved color quality.
Verbatim
e0“increased an weight and color quality of treated grapes”
e1“benzothiadiazole (BTH) treatments”
e2“relative to control grapes”
t0“‘Cabernet Gernischt’ Grapes (Vitis vinifera L.)”
Claim · model-written summary
BTH-treated grapes had lower sugar and amino acid content than controls.
Verbatim
e0“content of primary metabolites such as sugar and amino acids in treated grapes declined relative to control grapes”
e1“benzothiadiazole (BTH) treatments”
t0“‘Cabernet Gernischt’ Grapes (Vitis vinifera L.)”
Claim · model-written summary
Most aroma-class concentrations were higher in BTH-treated grapes than controls.
Verbatim
e0“total concentrations of the various aroma classes were higher in treated grapes”
e1“BTH-treated grapes”
e2“higher levels in control grapes than in BTH-treated grapes”
t0“‘Cabernet Gernischt’ Grapes (Vitis vinifera L.)”
Claim · model-written summary
Carbonyl levels were higher in control grapes than BTH-treated grapes.
Verbatim
e0“carbonyls and terpenoids, which presented higher levels in control grapes than in BTH-treated grapes”
t0“‘Cabernet Gernischt’ Grapes (Vitis vinifera L.)”
Claim · model-written summary
Terpenoid levels were higher in control grapes than BTH-treated grapes.
Verbatim
e0“carbonyls and terpenoids, which presented higher levels in control grapes than in BTH-treated grapes”
t0“‘Cabernet Gernischt’ Grapes (Vitis vinifera L.)”
Claim · model-written summary
Amino acids and aroma compounds were positively correlated in both sample types, with a few negative correlations in BTH samples.
- Taxon
- Grapest0
- Material
- ‘Cabernet Gernischt’t0
- Compound
- amino acids and aroma compoundse1
- Outcome
- correlationse0
Not reportedDirection
Verbatim
e0“positive correlations in both samples with few negative correlations in BTH samples”
e1“correlation analysis between amino acids and aroma compounds”
t0“‘Cabernet Gernischt’ Grapes (Vitis vinifera L.)”
Claim · model-written summary
Odor activity values characterized Cabernet Gernischt grapes as floral, fruity, and fresh-green.
Verbatim
e0“odor activity values (OAVs) affirmed the floral, fruity, and fresh-green nature of ‘Cabernet Gernischt’ grapes”
t0“Grapes (Vitis vinifera L.)”
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