Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit

Publication date: 30 June 2020Source: Food Chemistry, Volume 316Author(s): R. Cozzolino, B. De Giulio, M. Petriccione, A. Martignetti, L. Malorni, L. Zampella, C. Laurino, M.P. PellicanoAbstractVolatile organic compounds, quality and sensory parameters of four yellow- (‘Dorì’, ‘G3’, ‘Jintao’ and ‘Soreli’) and two green-fleshed (‘Hayward’ and ‘Summer’) kiwifruit cultivars were assessed. Statistical analysis was performed on volatiles, quality and sensory data for the identification of biomarkers of different kiwifruit cultivars. Principal component analysis showed that for all six samples a very good discrimination based on the cultivar was achieved. In particular, 2-pentylfuran can be used to distinguish between the green- and yellow-fleshed kiwifruit cultivars, while seven volatiles, can be identified as biomarkers of ‘Dorì’. These findings are in agreement with the sensory analysis, which revealed that ‘Dorì’, the richest cultivar in esters, showed very high values of both ripe fruit smell and sweet sensory traits. Altogether, these results could offer recommendations for future breeding efforts for the production of kiwifruit cultivars with improved nutritional and aroma quality.

Source: Food Chemistry - February 7, 2020 Category: Food Science Source Type: research