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The Genetics of Kiwifruit Flavor and Fragrance

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The Kiwifruit Genome

Part of the book series: Compendium of Plant Genomes ((CPG))

Abstract

Kiwifruit is appreciated for its distinctive flavor . Green-fleshed Actinidia chinensis var. deliciosa kiwifruit have a tangy-sweet flavor with green notes of citrus and melon. Actinidia chinensis var. chinensis fruit have a more tropical flavor, with hints of mango and berry fruit. The flavors of kiwifruit result from a subtle mixture of volatile organic compounds (VOCs) balanced with both good sweetness and acidity. VOCs have been studied extensively in a range of cultivars by analytical means including GC-MS (gas chromatography–mass spectrometry) and GC-olfactometry analysis, and the major compounds and important odorants have been identified. In most kiwifruit species, esters such as methyl and ethyl butanoates are responsible for the fruity notes, while aldehydes such as hexanal and (E)-2-hexenal contribute green/grassy notes. Species-specific compounds such as monoterpenes and strawberry furanone have also been found, as well as certain sulfur compounds that are responsible for tropical notes. Sequestered volatiles may be an important pool of unreleased aroma potential in certain fruit. A detailed account of the genetics, gene regulation, and biosynthesis of these major aroma classes in kiwifruit is presented in the following review.

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Authors and Affiliations

  1. New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland Mail Centre, Auckland, 1042, New Zealand

    Niels J. Nieuwenhuizen, Andrew C. Allan & Ross G. Atkinson

  2. The University of Auckland, Private Bag 92019, Auckland, New Zealand

    Niels J. Nieuwenhuizen & Andrew C. Allan

Authors
  1. Niels J. Nieuwenhuizen
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  2. Andrew C. Allan
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  3. Ross G. Atkinson
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Correspondence to Niels J. Nieuwenhuizen .

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Editors and Affiliations

  1. Department of Agriculture, University of Udine, Udine, Italy

    Raffaele Testolin

  2. Chinese Academy of Sciences, South China Botanical Garden, Guangzhou, China

    Hong-Wen Huang

  3. for Plant & Food Research, The New Zealand Institute, Auckland, New Zealand

    Allan Ross Ferguson

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Nieuwenhuizen, N.J., Allan, A.C., Atkinson, R.G. (2016). The Genetics of Kiwifruit Flavor and Fragrance. In: Testolin, R., Huang, HW., Ferguson, A. (eds) The Kiwifruit Genome. Compendium of Plant Genomes. Springer, Cham. https://doi.org/10.1007/978-3-319-32274-2_11

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