Volatile Flavor Compounds Affecting Consumer Acceptability of Kiwifruit

Abstract

Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E‐2‐hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes (“overall liking,”“liking of aroma,”“liking of flavor”) as well as increased the perceived intensity of “kiwifruit aroma” and “kiwifruit flavor.” Increasing levels of E‐2‐hexenal negatively affected all the acceptability attributes but increased the perceived intensity of “kiwifruit aroma” and “acid flavor.” An increase in hexanal increased perceived intensity of “kiwifruit aroma.” Ethyl butanoate and E‐2‐hexenel at the levels tested had the most prominent effects on consumer perceived intensity and acceptability of the “kiwifruit flavor.”

Perception of flavour in standardised fruit pulps with additions of acids or sugars

“…In particular, more hydrophilic compounds were retained and more hydrophobic compounds released as sucrose concentrations increased. Research using aqueous solutions modelled on kiwifruit demonstrated that some volatiles are important in consumer liking of kiwifruit (Ball, Murray, Young, & Gilbert, 1998;Gilbert, Young, Ball, & Murray, 1996;Young, Stec, Paterson, McMath, & Ball, 1995). Three volatile compounds affected perception of sweetness (methyl benzoate, ethyl butanoate and hexanal), while (E)-2-hexenal, hexanal and ethyl butanoate increased perception of kiwifruit flavour.…”

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

“…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;. The most pronounced effect on 'kiwifruit aroma and flavour' was produced by ethyl butanoate (Gilbert et al 1996). Paterson et al (1991 reported that ethyl butanoate, the major ester present in 'Hayward', appeared to be a predictor of flavour acceptability.…”

“…Our results also showed that ethyl butanoate was the major ester present in these A. chinensis fruit. However, high concentrations of this volatile can also contribute to a 'very ripe kiwifruit-like' perception of flavour (Paterson et al 1991;Gilbert et al 1996), which is not a desirable attribute (Stec et al 1989). Thus, the balance of this volatile with others may be a more important characteristic.…”

“…Hex-E2-enal was the major volatile component in mature fruit of 'Hayward' (Bartley and Schwede 1989). Gilbert et al (1996) studied the consumer perception and acceptability of three volatiles at variable levels in a model base solution. They found that hex-E2-enal had a negative effect on the acceptability attributes (i.e., 'overall liking', 'liking of aroma' and 'liking of flavour'), but a positive correlation with the perceived intensity of 'kiwifruit aroma' and 'acid flavour'.…”

Genetic Resources of Kiwifruit: Domestication and Breeding

“…The characteristic "kiwifruit" flavor seems to be associated mainly with ethyl butanoate, (E)-2-hexenal and some C6 alcohols (Gilbert et al 1996;Jordán et al 2002). The fruit of A. arguta, with their very distinct aroma notes, likewise produced complex mixtures of volatiles, particularly esters which have sweet "fruity" odors (Matich et al 2003).…”