{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T13:22:55Z","timestamp":1790601775650,"version":"4.1.0"},"reference-count":34,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2021,6,19]],"date-time":"2021-06-19T00:00:00Z","timestamp":1624060800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31801833"],"award-info":[{"award-number":["31801833"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31801811"],"award-info":[{"award-number":["31801811"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\u2018Gold Finger\u2019 is a grape cultivar with a finger\u2010like shape and a milk flavor. The process by which its aroma profile evolves during ripening is unclear. Thus, changes in the free and bound volatile compounds present in \u2018Gold Finger\u2019 grapes during ripening were investigated using headspace sampling\u2013solid\u2010phase microextraction\u2013gas chromatography\u2013mass spectroscopy (HS\u2010SPME\u2010GC\u2010MS).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      A total of 83 volatile aroma components were identified in the grapes, with aldehydes, esters, acids, and alcohols being the main components. The total aroma compound content exhibited significant differences between the bound and free forms. The total content of bound volatile compounds did not change significantly during fruit development, although the free aroma compound content was significantly higher than the bound content. The total content of free aldehydes, free alcohols, bound norisoprenoids, and ketones gradually increased for up to 70\u2009days after flowering (DAF), while the total free ester, terpene, and acid content decreased. The characteristic aroma compounds of \u2018Gold Finger\u2019 grapes were identified as hexanal, (\n                      <jats:italic>E<\/jats:italic>\n                      )\u20102\u2010hexenal, and ethyl hexanoate.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSIONS<\/jats:title>\n                    <jats:p>These results give a foundation for the further development of \u2018Gold Finger\u2019 grapes and provide a theoretical basis for the selection and breeding of novel aromatic grape varieties. \u00a9 2021 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.11357","type":"journal-article","created":{"date-parts":[[2021,6,7]],"date-time":"2021-06-07T01:41:58Z","timestamp":1623030118000},"page":"291-298","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Evolution of volatile profile and aroma potential of \u2018\n                    <scp>Gold Finger<\/scp>\n                    \u2019 table grapes during berry ripening"],"prefix":"10.1002","volume":"102","author":[{"given":"Ming\u2010Xin","family":"Feng","sequence":"first","affiliation":[{"name":"Shaanxi Engineering Research Center for Viti\u2010Viniculture, College of Enology Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xu\u2010Qiao","family":"Jin","sequence":"additional","affiliation":[{"name":"Shaanxi Engineering Research Center for Viti\u2010Viniculture, College of Enology Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Heng","family":"Yao","sequence":"additional","affiliation":[{"name":"Shaanxi Engineering Research Center for Viti\u2010Viniculture, College of Enology Northwest A&amp;F University  Yangling 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