TY - JOUR T1 - Variability in Volatile Composition of Crimson Seedless (<em>Vitis vinifera</em>) in Association to Maturity at Harvest JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2017.17069 SP - ajev.2017.17069 AU - Itay Maoz AU - Tatiana Kaplunov AU - Dlila Beno-Mualem AU - Efraim Lewinsohn AU - Amnon Lichter Y1 - 2017/12/15 UR - http://www.ajevonline.org/content/early/2017/12/13/ajev.2017.17069.abstract N2 - Crimson Seedless is one of the central table grape cultivars worldwide because of its appearance, balanced sugar and acidity and excellent texture. It was of interest to determine the variability of volatile compounds in the berries among different vineyards and explore its association to maturity at harvest. Volatile composition of Crimson Seedless was analyzed in berries sampled from six vineyards located in two adjacent regions. The volatile composition consisted of 43 compounds that were identified in all vineyards tested with 12 compounds showing variable pattern. Volatile analysis of berry samples from the vineyards enable to differentiate between the vineyards, based on location of the vineyard, acidity or TSS levels, but not according to berry weight. To eliminate environmental or horticultural effects, berries from another vineyard were separated by density to higher (&gt;17.5 Brix) and lower (&lt;16.0 Brix) maturity. Clear differences were observed among the volatiles of the two berry groups corresponding in large part to the pattern observed among the vineyards. Many fatty acid metabolites increased but linolenic acid derivatives decreased in association to TSS. Integration of the data from the seven vineyards identified four volatile compounds that were affected by TSS levels. 1-octanol, methyl hexanoate and 1-octen-3-ol were associated to higher TSS levels while (E)-2-hexenal was associated to lower TSS levels. In conclusion, while undefined regional differences can account to differences in berry composition, maturity at harvest is a major well-defined factor that can account to the observed variability. The compounds that accumulate or decrease in mature berries may serve as additional markers to assess table grape maturity. ER -