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Physicochemical indicators, aroma, and color characteristics were analyzed and compared to a commercially available not-from-concentrate Concord grape juice. The contents of fructose, glucose, and seven organic acids were evaluated. Kyoho and Sweet Sapphire possessed optimal Brix\u2013acid ratio in the range around 35\u201340. In terms of aroma, 60 volatiles were identified by GC-MS, including 16 alcohols, 9 terpenes, 6 aldehydes, and 4 ketones. Kyoho demonstrated the highest aroma intensity with superior floral and fruity notes, while Sweet Sapphire showed the lowest aroma intensity with a grassy scent. Additionally, grape pigment profiles were investigated by HPLC-PDA-MS. Summer Black grapes featured a vibrant color, and 52.5% of their anthocyanins were acylated, which helps provide good stability in follow-up processing. Concord juice showed the best overall properties, with the most saturated color and delightful aroma. It was suggested that blending Summer Black with Kyoho could be a promising way to achieve balanced color, taste, and aroma of grape juice. This study provides a feasible and promising combination of Chinese local grapes for making all-round high-quality juice products.<\/jats:p>","DOI":"10.3390\/foods13233889","type":"journal-article","created":{"date-parts":[[2024,12,3]],"date-time":"2024-12-03T04:01:29Z","timestamp":1733198489000},"page":"3889","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera \u00d7 Vitis labrusca and Vitis vinifera Grapes"],"prefix":"10.3390","volume":"13","author":[{"given":"Chen","family":"Yang","sequence":"first","affiliation":[{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-9743-5520","authenticated-orcid":false,"given":"Xinyue","family":"Fan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9670-1981","authenticated-orcid":false,"given":"Fei","family":"Lao","sequence":"additional","affiliation":[{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2348-3530","authenticated-orcid":false,"given":"M. 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