Metabolic profiles of volatile organic compounds in cloudy grape juices from different varieties using headspace solid-phase microextraction and gas chromatography-mass spectrometry

The objective of this investigation is to analyze the metabolic profiles of volatile organic compounds (VOCs) in cloudy grape juices from different grape varieties to evaluate their organoleptic characteristics and examine consumer preferences. This research is significant as it contributes to the growing trend of exploring new grape varieties that exhibit disease resistance and distinctive pigmentation, offering potential alternatives to conventional commercial grape types for premium juice production. The study was conducted from March to November 2023 in Al-Qassim, Saudi Arabia, on 12 hectares of grape area. The following grape varieties were examined: Cabernet Sauvignon, Chardonnay, Muscat, Blanc Du Bois, Solaris, Crimson Seedless, and Black Corinth. The juice was produced using a process that included sorting, crushing, pressing, and pasteurization at 85 °C for 30 s. Volatile organic compounds (VOCs) were extracted using solid-phase microextraction (HS-SPME), and their chemical profiles were analyzed through gas chromatography coupled with mass spectrometry (HR-TOF-MS). Organoleptic analysis involved a panel of tasters to investigate the correlation between the VOC chemical profiles and the characteristics of the juices. The results show that the cloudy juices derived from Black Corinth and Solaris varieties exhibit unique VOC profiles that significantly differ from those of traditional varieties. Notably, the content of linalool in Black Corinth juice was 14.2 µg/L, considerably higher than the 4.1 µg/L observed in Chardonnay juice. Consumer surveys indicated that approximately 45 % of respondents preferred Black Corinth juice, suggesting the commercial appeal and potential viability of this variety. Based on the collected data, it can be inferred that new grape varieties with unique VOC profiles have the potential to compete with traditional varieties by offering high-quality, nutrient-dense juice products. These findings can guide the development of innovative, functional beverages that meet modern consumer preferences.