CHANGES IN THE ODOR-ACTIVE COMPOUNDS IN VITIS-LABRUSCANA CV CONCORD DURING GROWTH AND DEVELOPMENT

Three compounds important to the characteristic flavor (American chara cter) of Vitis labruscana Bailey cv. Concord grapes (o-aminoacetopheno ne, methylfuraneol, and methyl anthranilate) were quantified in both b erries and leaves before and after veraison (the onset of color format ion in fruit). beta-Damascenone, a compound important to the flavor of most grapes, and its hydrolyzable precursors (including glycosides) w ere also measured. The compounds with American character were detected only after veraison and only in the berries, where they increased rap idly after veraison. However, beta-damascenone and its hydrolyzable pr ecursors were detected in the leaf and berry tissue during the entire season. Furthermore, both free and bound beta-damascenone increased in the berries after veraison, while only the bound forms increased in t he leaves.