# In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars
## Results
### Primary and Secondary Aromatic Series and Aroma Fingerprints  
The unfamiliar table-grape berries were best characterized by herbaceous, fruity, sweet, floral, and balsamic series (Figures S1a,b). Of these, three series (floral, fruity, and sweet) were rather broad and diverse, and hence, describing their sensorial character was challenging. To tackle this issue, we devised a secondary aromatic series (Figure 3). As per the secondary series, pulp juice distinguished itself by bearing 14 fruity, 12 floral, and five sweet aromas, whereas the skin entailed 13, 13, and five descriptors, in the same order (Figure 3). The descriptors influencing sensorial properties included eight aromas for fruity (e.g., banana), six for floral (e.g., rose), and two for sweet (honey and marshmallow). Among these series, apple, citrus, orange, rose, geranium, violet, and honey were the predominant series (Figure 3). For instance, fruity aromas (Figure 3a) entailing apple, citrus, and orange were dominant in the pulp of most cultivars. On the contrary, the skin was not so fruity. In addition, the P cultivar's pulp showed high values (54.72) for lavender (Figure 3b), whereas marshmallow dominated only in five pulp (e.g., D) and eight skin (e.g., P) samples (Figure 3c,f).  
To reveal the relationship between the cultivars and 16 active secondary series, we performed hierarchical cluster analysis (HCA) and heatmap analysis (Figure 3g-i and Figure S2). The aroma OAV profiles of pulp juice, skin, and whole berries were divided into five, six, and five clusters, respectively (Figure S2). Groups p3, s1, and g1 showed a low level of most secondary flavors, indicating a mild aroma. Groups p1, s4, and g3 had the highest values for four fruity series (banana, apple, strawberry, and pineapple). Groups p4 (D), s3 (G), and g4 (D and G) showed strong aromas of the citrus, orange, lemon, and flower series. Groups p2, s2, and g2 exhibited the highest values in the rose, geranium, and honey series, while groups p5 (P), s5 (P), s6 (S), and g5 (P) were enriched with aromas from the citrus, grape, rose, geranium, laveler, orange flower, honey, and marshallow series (Figure 3g-i).  
To make the aroma OAV profiles more efficient, we added secondary series to the aroma fingerprints (OAV aroma wheel). With this addition, the consumers could easily make sharp distinctions among different cultivars. For example (Figure 4), P mainly showed four primary aromatic series: sweet, floral, fruity, and herbaceous. The first three aromas were found in pulp, whereas the last one was mostly present in the skin. With regard to the secondary series, it mainly consisted of honey, marshallow, rose, apple, citrus, and grape aromas.  
Figure 3: The secondary aromatic series values for pulp juice, (**a**) fruity, (**b**) floral, and (**c**) sweet; and for skin, (**d**) fruity, (**e**) floral, and (**f**) sweet. The values are odor activity values (OAVs) of the aromatic series. The values for rose, banana, apple, strawberry, and pineapple of pulp juice, and rose of the skin represent half of the original values. The gray secondary aromatic series represent values less than 1, and hence, no active aroma. (**g–i**) The heatmaps indicate the active secondary aromatic series of every cluster obtained from hierarchical cluster analysis (HCA) analysis (Figure S2, (**a**) pulp juice, (**b**) skin, and (**c**) whole berries). Bars represent mean (\(n=3\) biological replications). The bottom upper-case letters represent the unfamiliar table-grape cultivars, as listed in Figure 1.