# Effects of Table Grape Cultivars on Fruit Quality and Aroma Components
###### Abstract  
The basic physical and chemical qualities, nutrition, aroma components, and sensory evaluation of 17 varieties of table grapes were studied. The quality evaluation system of different table grape varieties was preliminarily determined. Our results show that the soluble solid content in _Ruby Seadless_ was 21.17%, which was higher than that of other varieties. The black varieties _Aishenmeigui_ and _Sweet Sapphire_ had the highest total phenol content. _Aishenmeigui_ had high levels of tannin and vitamin C. In addition, the aroma contents in _Meixiangbao, Ruby Seadless_, and _Shine-Muscut_ were higher than those in other varieties. _Manicure Finger_ and _Ruby Seadless_ had higher levels of C6 compounds. Moreover, the \"Kyoo\" series of grape _Meixiangbao, Sunmmer Black, Juneigui, Hutai 8 hao_, and _Black Beet_ were high in ester content, while Muscat varieties, including _Zaoheibao, Aishenmeigui, Junzejui_, and _Shine-Muscat_ were rich in terpene substances. _Ruby Seadless_, _Shine-Muscat_, and _Heiballaduo_ had higher comprehensive scores in sensory evaluation. Hence, the comprehensive quality of _Shine-Muscat_, _Ruby Seadless_, and _Aishenmeigui_ was better. These results may serve as references for determining the quality differences between table grape varieties.  
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tannins, are found in berry skins and seeds and are important for improving wine taste and stability [9]. However, high levels of tannins are associated with a high degree of astringency, which is considered a negative characteristic of food grapes [10]. In addition, grapes are sources of vitamin C, which is generally considered the most important vitamin in human nutrition [11].  
Although grapes are an important source of health-promoting compounds, they are consumed primarily for their sweetness, juiciness, and aroma. Aroma is one of the important factors affecting grape quality. For example, consumers are usually attracted to the rose fragrance of the Sunshine Rose grape. Studies have shown that terpenes, C13 isoprene, methoxyprazine, C6-alcohol, aldehydes, esters, and mercaptans are among the most important compounds that contribute to the aroma of grapes [12]. Among these compounds, terpenes and esters provide floral and fruity characteristics to grapes, while alcohols and C6 aldehydes contribute to a herbaceous flavor [13]. Table grapes are classified into groups depending on the type of aroma [14]. For example, table grapes can be classified into Muscat, strawberry, and fox aromas; among them, monoterenes are the main compounds in muscat grape varieties [15]. Moreover, recent studies have shown that monoterenes have antifungal, antibacterial, antioxidant, anticancer, and antispasmodic effects [5; 16]. Several epidemiological studies have also suggested the potential of terpenes in preventing and treating breast, skin, lung, colon, and prostate cancers [17]. Several factors, such as variety, tree age, rootstock, and maturity, affect the aroma of grapes [18]. Currently, there are few studies on varietal quality differences, especially on varietal aroma characteristics, which need to be further studied.  
Thus, in this study, the basic physical and chemical indices, nutritional indices, aroma components, and sensory quality of 17 different table grape varieties were analyzed. Some high-quality table grape varieties with a sweet and sour flavor, juicy flesh, and rich texture were selected. The results lay a foundation for determining the quality differences among varieties.