Journal
FOOD CHEMISTRY
Volume 137, Issue 1-4, Pages 45-54Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.10.002
Keywords
Kiwifruit; Actinidia; Glycosides; Bound volatiles; Aroma; Ripening
Funding
- New Zealand International Doctoral Research Scholarship
- University of Auckland
- NZFRST Grant [C11X1007]
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Bound volatiles are recognised as a potential source of aroma compounds in fruits. In this study, the bound volatiles of Actinidia deliciosa 'Hayward' and A. chinensis 'Hort16A' were studied at three different ripening stages. The bound volatile content tended to increase as the fruit ripened from under-ripe to ripe, and then decreased in over-ripe fruit. Glycosides of (Z)-3-hexen-1-ol and hexanol (green-note volatiles) were present in considerable amounts. beta-Glucosidase activity in 'Hayward' and 'Hort16A' remained fairly constant throughout ripening. GC-olfactometry analysis of the hydrolysates of ripe 'Hayward' and 'Hort16A' revealed the presence of 2-phenylethanol, beta-damascenone, vanillin and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF). This is the first report of DMHF in 'Hayward' kiwifruit. For both 'Hayward' and 'Hort16A', the odour-active compounds found in the bound volatile extracts were different from those -reported as contributors to the aroma of the ripe fruit, suggesting that bound volatiles are probably not significant contributors to the aroma of ripe kiwifruit. (C) 2012 Elsevier Ltd. All rights reserved.
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