Characteristic of mineral elements and volatile profiles in sixteen hybrid table grape cultivars (Vitis labrusca × Vitis vinifera) from Shanghai, China

Table grapes are a high-value economic horticultural crop, and systematic quality analysis is critical for breeding and industrial development. This study comprehensively evaluated 16 major hybrid table grape cultivars ( Vitis labrusca × Vitis vinifera ) in Shanghai, assessing berry weight, soluble sugar content, titratable acidity, mineral composition (20 elements), and volatile aroma compounds. The results indicated significant differences among cultivars in all measured traits. Among them, ‘Shenshuo’ had the heaviest berries and the lowest titratable acidity, while ‘Shenya’ showed the highest glucose and fructose contents. The concentrations of mineral elements were generally higher in the skin than pulp. The volatile profile was dominated by C6 compounds and esters. The cultivars exhibited distinct aroma profiles with some varieties characterized by prominent ester or terpene notes, and can be classified as neutral, strawberry, and muscat aroma types based on volatile composition. Principal component analysis further revealed the associations among sugar, mineral, and aroma traits as well as the contribution of these traits to varietal classification. This study comprehensively characterizes the quality traits of the major grape cultivars grown in the Shanghai region for the first time, providing data and theoretical support for flavor- and nutrition-oriented breeding and differentiated use of cultivars.