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Shure, K.B. and Acree, T.E. 1994.

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In vivo and in vitro Studies of Vitis labruscana Cv Concord Flavor.
In Advances in Fruit Flavor Research. R. Rousseff and M. Leahy (Ed.), in press. ACS, Washington D.C.

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The development of 4 important odor active compounds in Concord grapes was monitored throughout the growing season in developing berries and in the leaves. These were methyl anthranilate, o-aminoacetophenone, methyl furaneol, beta-damascenone and its glycosidic precursors. Callus cultures developed from the immature petoile and fruit tissue of Concord grapes were also analyzed for the presence of these compounds. Only the glycosidic precursor to beta-damascenone was present in the callus tissue.

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