## 1 Introduction  
Volatile organic compounds may play a key role as a quality parameter in table grape production due to their contribution to berry flavor [1]. Several families of volatile compounds, including alcohols, terpenes, esters, C\({}_{13}\) norisoprenoids, C6 compounds, aldehydes, fatty acids, among others, are responsible for the varietal aroma of fruits [2]. These aromatic compounds may influence consumer preference and acceptance and provide important information about the nutritional value of foods [3]. Grapes are a popular fruit consumed worldwide and berry development has a complex dynamic process that involves a series of biochemical changes [1, 4]. Since the content of volatile organic compounds changes during berry development (ripening), harvest time is crucial to provide a fruit of high organoleptic quality [1].  
Berry development follows a double sigmoid curve, which presents three main stages: from berry formation to lag phase (Stage I), from lag phase to veraison (Stage II) and post-veraison (Stage III) [5]. The first phase is characterized by a period of rapid cell division and the berry expands in volume and accumulates solutes such as tartaric and malic acids but little amounts of sugar [5]. The second phase is characterized by the slow growth of the berry, the embryo within the seeds matures, the seed coat lignifies, and, finally, the berries start to soften [5]. The post-veraison period is defined as the resumption of growth, and the significant accumulation of anthocyanin and sugars is carried out in the berries [5]. The bound glycoside forms of many volatile compounds in grapes, such as C\({}_{13}\) norisoprenoids, C6 compounds and terpen have been identified and quantified during these stages [4].  
Grape berries are mostly characterized by their terpene composition, predominantly in varieties that are identified by their Muscat aroma [6]. Terpene composition discriminates among muscat, terpenic and neutral profiles in different grape varieties [7]. Thus, grapes are classified according to their free monoterene concentrations into neutral, non-Muscat aromatic and Muscat varieties [8]. In Muscat grape cultivars, monoterenes are the primary compounds [9]. Previous studies have reported differences in volatile organic compounds in berries of different grapevine varieties, including also differences in their composition along berry ripening [10; 11]. Some recent studies have investigated the evolution of free volatiles from fruit set to berry ripeness in some neutral and non-Muscat aromatic varieties [10; 12; 13]. [PERSON] et al. [13] reported that terpen content decreased from pre-veraison to veraison, probably due to an inactivation in their biosynthetic pathways, whereas [PERSON] et al. [14] showed that at pre-softening, the volatile compounds content was regulated by expansion dilution, and berry terpene concentration significantly decreased, resulting in a minimum terpene content at softening. Due to the above, the planning of the harvest date must consider these aspects, based on the characteristics desired by consumers.  
The Italia (_Vitis vinifera_ L) grape variety is widely grown in Marmara, Aegean, Central Anatolia and Southeastern Anatolia regions in Turkey. Italia is a seeded variety characterized by a mid-late ripeness, a vigorous vegetative behavior and a slight Muscat flavor of berries. Bronx Seedless is an interesting variety and preferred by consumers due to its pink berries that are characterized by their strawberry flavor. To our knowledge, there is little available information about the characterization of berry volatile composition of table grapes along berry ripeness, even more in varieties such as Italia and Bronx Seedless. Thus, the aim of this research was to study the changes in varietal volatile organic compounds in Italia and Bronx Seedless table grapes throughout berry ripeness.