Deciphering Flavor Signatures of Early-Maturing Table Grapes: A Synergistic Multi-Sensor Approach Using E-Nose, GC-MS, and GC-IMS

作者：Ci Zhang, Jinglin Zhang, Qiankun Wang, Hanbing He, Wenlong Shan, Wenlong Shan, Hui Li, Fangfang Wang, Wenpeng Shan, Wenpeng Shan, Hongru Liu · 发表于：Foods · 年份：2026 · DOI：10.3390/foods15132390 · 被引用次数：1 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Postharvest Quality and Shelf Life Management

Although early-maturing table grapes possess significant commercial value, the metabolic impact of shortened ripening cycles on aroma-quality interactions remains underexplored. This study comprehensively characterized seven cultivars via integrated physicochemical phenotyping (firmness, total soluble solids, and phenolic content) coupled with a multi-platform volatile analysis using E-nose, GC–MS, and GC–IMS. Based on instrumental volatile profiling, the cultivars were classified into three aroma-related groups: a Muscat-type (HY, HMG, JM), enriched in floral monoterpenes; a Strawberry-type (XL, ZML), dominated by fruity, honey-like esters and aldehydes; and a Neutral-type (CG, SB), defined by herbaceous C6 compounds. Notably, the combined use of E-nose, GC–MS, and GC–IMS provided complementary information for differentiating cultivar-specific volatile profiles. In particular, GC–IMS improved the detection of trace low-molecular-weight volatiles, thereby refining the characterization of cultivar-dependent aroma-related compounds. These findings provide an instrumental basis for understanding volatile differences among early-maturing table grapes and offer useful information for cultivar evaluation, flavor-oriented breeding, and postharvest quality management.