Volatile Compound Profiling and Aroma Perception Mechanisms of Table Grapes: Insights from Terroir and Variety Variability

China's differentiated terroir conditions and varietal characteristics of different grapes together shape the diversity of sensory qualities of table grapes. Therefore, this study analyzed the differences in characteristic volatile compounds among three primary grape varieties from Xinjiang, Shandong, and Sichuan, aiming to elucidate the molecular interactions involved in grape aroma perception through olfactory receptors (ORs). Results indicated that both origin and variety significantly influenced pH, total soluble solids (TSS), color, and volatile compound, with grape variety exerting a more pronounced effect. A total of 88 volatile compounds were identified, and key contributors to the common characteristic aroma of the grape included geraniol, phenylacetaldehyde, hexanal, 1-octen-3-ol, and both trans-2- and cis-6-nonadienal. Notably, ‘Muscat Hamburg’ exhibited a rich aroma due to elevated levels of alcohols and terpenoids, while ‘Kyoho’ and ‘Summer Black’ displayed less prominent aromas. Among them, a total of 25 volatile compounds were sniffed out, and rose flavor, fruit sweetness and fat flavor, can be used as the characteristic aroma to classify the origin of grapes; rose flavor, violet flower flavor, cucumber flavor and fat flavor can be used as the characteristic aroma to classify the variety of grapes. The molecular docking results showed that 12 high aroma intensity (AI) volatile compounds, including β-lonone, geraniol and nerol, were stably bound to the broadly tuned ORs through hydrophobic interactions, hydrogen-bonding, and π-π stacking (binding energy