Volatile aroma constituents of kiwifruit

Young, Harry; Paterson, Vivienne J.; Burns, D.J.W.

doi:10.1002/jsfa.2740340112

Cited by 54 publications

(29 citation statements)

References 7 publications

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“…The apples (2.1 kg) were peeled, cored and sliced (1-3 mm thick) and placed into a 3 litre reaction vessel (Quickfit) fitted for vacuum steam distillation (Young et al 1983). No water was added and no stirring was done.…”

Section: Isolation Of Flavour Volatilesmentioning

confidence: 99%

Causal Effects of Aroma Compounds on Royal Gala Apple Flavours

Young

Gilbert

Murray

et al. 1996

J. Sci. Food Agric.

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114

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Section: Isolation Of Flavour Volatilesmentioning

confidence: 99%

Causal Effects of Aroma Compounds on Royal Gala Apple Flavours

Young

Gilbert

Murray

et al. 1996

J. Sci. Food Agric.

Self Cite

114

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“…It is rich in potassium, vitamin C, A and E and carotenoids [10]. Several studies [11][12][13] indicate that there are more than 70 volatile compounds involved in the composition of kiwi, mainly C6 aldehydes, alcohols and esters, being the aldehydes more prevalent in unripe fruit, and esters in the ripe fruit. Hexanal, trans-2-hexenal and ethyl butanoate are the compounds more often reported.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of different solid-phase microextraction fibres for differentiation of selected Madeira island fruits based on their volatile metabolite profile—Identification of novel compounds

Pereira¹,

Pereira²,

Câmara³

2011

Talanta

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a b s t r a c tA headspace solid-phase microextraction (HS-SPME) procedure based on five commercialised fibres (85 m polyacrylate -PA, 100 m polydimethylsiloxane -PDMS, 65 m polydimethylsiloxane/divinylbenzene -PDMS/DVB, 70 m carbowax/divinylbenzene -CW/DVB and 85 m carboxen/polydimethylsiloxane -CAR/PDMS) is presented for the characterization of the volatile metabolite profile of four selected Madeira island fruit species, lemon (Citrus limon), kiwi (Actinidia deliciosa), papaya (Carica papaya L.) and Chickasaw plum (Prunus angustifolia). The isolation of metabolites was followed by thermal desorption gas chromatography-quadrupole mass spectrometry (GC-qMS) methodology. The performance of the target fibres was evaluated and compared. The SPME fibre coated with CW/DVB afforded the highest extraction efficiency in kiwi and papaya pulps, while in lemon and plum the same was achieved with PMDS/DVB fibre. This procedure allowed for the identification of 80 compounds, 41 in kiwi, 24 in plums, 23 in papaya and 20 in lemon. Considering the best extraction conditions, the most abundant volatiles identified in kiwi were the intense aldehydes and ethyl esters such as (E)-2-hexenal and ethyl butyrate, while in Chicasaw plum predominate 2-hexenal, 2-methyl-4-pentenal, hexanal, (Z)-3-hexenol and cyclohexylene oxide. The major compounds identified in the papaya pulp were benzyl isothiocyanate, linalool oxide, furfural, hydroxypropanone, linalool and acetic acid. Finally, lemon was shown to be the most divergent of the four fruits, being its aroma profile composed almost exclusively by terpens, namely limonene, ␥-terpinene, o-cymene and ␣-terpinolene. Thirty two volatiles were identified for the first time in the fruit or close related species analysed and 14 volatiles are reported as novel volatile metabolites in fruits. This includes 5 new compounds in kiwi (2-cyclohexene-1,4-dione, furyl hydroxymethyl ketone, 4-hydroxydihydro-2(3H)-furanone, 5-acetoxymethyl-2-furaldehyde and ethanedioic acid), 4 in plum (4-hydroxydihydro-2(3H)-furanone, 5-methyl-2-pyrazinylmethanol, cyclohexylene oxide and 1-methylcyclohexene), 4 in papaya (octaethyleneglycol, 1,2-cyclopentanedione, 3-methyl-1,2-cyclopentanedione and 2-furyl methyl ketone) and 2 in lemon (geranyl farnesate and safranal). It is noteworthy that among the 15 volatile metabolites identified in papaya, 3-methyl-1,2-cyclopentanedione was previously described as a novel PPAR␥ (peroxisome proliferator-activated receptor ␥) agonist, having a potential to minimize inflammation.

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“…A GC-sniffing study showed that acetaldehyde, hexanal, ethyl butanoate and hex-E2-enal had odour activity in macerated fruit of 'Hort16A' ). Young et al (1983) reported that hex-E2-enal, ethyl butanoate, methyl benzoate and hexanal were important contributors to the aroma and flavour of 'Hayward' (A. deliciosa). Studies on the causal effects of selected flavour volatiles on the intensity of sensory attributes in 'Hayward' showed that ethyl butanoate, methyl benzoate and hexanal had positive correlations with sweet aroma and flavour (McMath et al 1991;.…”

Section: 'Flavour Impact' Volatiles Of a Chinensis Fruitmentioning

confidence: 98%

“…Many of the earlier studies on kiwifruit aroma focused on the composition of volatile compounds. Up to 90 volatiles were identified from fruit of 'Hayward' (Young et al 1983;Young and Paterson 1985;Takeoka et al 1986;Paterson et al 1991;Perera et al 1998). Between 40 and 80 volatiles were detected from fruit of A. arguta genotypes (Matich et al 2003).…”

mentioning

confidence: 99%

Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis

et al. 2011

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While the roles of sugars and acids in fruit flavour are well known and described, the roles of volatile compounds that contribute to flavour and odour are more difficult to define. The determination of volatiles that make a significant contribution to the flavour of kiwifruit (Actinidia chinensis) is essential for efficient and cost effective flavour breeding. The aims of this study were to explore associations between volatile compounds, sensory and fruit attributes of A. chinensis fruit and to identify potential key flavour impact volatiles, superior parents and selection methods, using multivariate analysis. We investigated the volatiles produced by ripe fruit of 24 genotypes selected by principal component analysis (PCA) to represent the diversity of taste and fruit characteristics in a breeding population. Seventy-two volatiles were detected. Extended use of multivariate analysis proved powerful for gaining maximum information from the limited plant material. The volatiles were successfully grouped into four clusters, using hierarchical clustering of variables based on phenotypic correlations between volatiles to avoid a singular correlation matrix in PCA. Based on these clusters, associations between volatiles, sensory and fruit attributes were explored using PCA and multiple linear regressions. Principal components provided a measure of the balance of complex volatiles that is likely to affect consumer responses. Thirteen potential key impact volatiles that made a substantial contribution to the flavour of A. chinensis fruit were identified. Five esters were strongly associated with the flavours and odours characteristic of 'Hort16A'. Volatiles associated with 'sour taste', 'fruit ripeness', 'atypical 'Hort16A'-like odour' and 'atypical kiwifruit flavour' were also recognized. Parents with potentially desirable volatile profiles and a possible selection method for flavour breeding were identified.

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Volatile aroma constituents of kiwifruit

Cited by 54 publications

References 7 publications

Causal Effects of Aroma Compounds on Royal Gala Apple Flavours

Causal Effects of Aroma Compounds on Royal Gala Apple Flavours

Effectiveness of different solid-phase microextraction fibres for differentiation of selected Madeira island fruits based on their volatile metabolite profile—Identification of novel compounds

Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis

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