Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes

Muscat flavor can be rapidly lost in cold storage and reduces consumer acceptance for grapes known for this unique flavor. Muscat flavor, quality, and volatile profiles were comparatively evaluated following grape storage for 21, 42, or 63 days at 1 °C in air versus a controlled atmosphere (CA) of either 1 kPa of O₂, 10 kPa of CO₂, or in combination to examine the potential means to mitigate the flavor loss. CA of 1 kPa of O₂ and 10 kPa of CO₂ maintained Muscat flavor in long-term storage, while in air, 24.1% was lost. Partial least-squares regression analysis and odor activity values (OAV) indicated that changes of linalool (OAV 232) and geraniol (OAV 48.3) volatiles were the most responsible for the perception of Muscat aroma. Results indicated that CA with low oxygen could be useful for preventing the loss of Muscat flavor from grapes in cold storage.