Abstract
Using solvent extraction followed by solvent-assisted flavour evaporation (SAFE), the volatile fraction from fruit of three hardy kiwi cultivars Actinidia arguta ‘Ananasnaya’, A. arguta ‘Bojnice’, and A. arguta ‘Dumbarton Oaks’ as well as from fruit of the common kiwi cultivar A. deliciosa ‘Hayward’ was isolated. Application of aroma extract dilution analysis (AEDA) to the volatile isolates afforded a total of 53 aroma-active compounds in the flavour dilution (FD) factor range of 1–8192, 14 of which are reported for the first time in kiwifruit. Results suggested that high amounts of green, grassy smelling (3Z)-hex-3-enal (FD 1024) in combination with low amounts of fruity smelling ethyl butanoate (FD 4) accounted for the typical aroma profile of Hayward kiwifruit, whereas the intense fruitiness of the hardy kiwifruit was associated with high amounts of ethyl butanoate (FD 1024 to 8192) and lower (FD 128 in Ananasnaya) to negligible amounts (FD < 1 in Bojnice) of (3Z)-hex-3-enal. The floral note of A. arguta ‘Bojnice’ and ‘Dumbarton Oaks’ could be linked to methyl and ethyl benzoate, which were not detected among the aroma-active compounds in A. deliciosa ‘Hayward’ and A. arguta ‘Ananasnaya’.
Similar content being viewed by others
Abbreviations
- AEDA:
-
Aroma extract dilution analysis
- FFAP:
-
Free fatty acid phase
- FD:
-
Flavour dilution
- GC–O:
-
Gas chromatography–olfactometry
- GC–MS:
-
Gas chromatography–mass spectrometry
- HDMF:
-
4-Hydroxy-2,5-dimethylfuran-3(2H)-one
- MDMF:
-
4-Methoxy-2,5-dimethylfuran-3(2H)-one
- OAV:
-
Odour activity value
- RI:
-
Retention index
- SAFE:
-
Solvent-assisted flavour evaporation
- SPME:
-
Solid phase microextraction
References
Ward C, Courtney D (2013) Kiwifruit: taking its place in the global fruit bowl. Adv Food Nutr Res 68:1–14. doi:10.1016/B978-0-12-394294-4.00001-8
Ferguson AR (2013) Kiwifruit: the wild and the cultivated plants. Adv Food Nutr Res 68:15–32. doi:10.1016/B978-0-12-394294-4.00002-X
Food and Agricultural Organization of the United Nations (2014) Kiwi fruit, production quantities by country 2013. http://faostat3.fao.org. Accessed 25 Aug 2015
Garcia CV, Quek S-Y, Stevenson RJ, Winz RA (2012) Kiwifruit flavour: a review. Trends Food Sci Technol 24:82–91. doi:10.1016/j.tifs.2011.08.012
Nijssen LM, Ingen-Visscher CA, van Donders JJH (2013) VCF volatile compounds in food: database. Version 15.2. TNO Triskelion, Zeist, The Netherlands
Young H, Paterson VJ, Burns DJW (1983) Volatile aroma constituents of kiwifruit. J Sci Food Agric 34:81–85. doi:10.1002/jsfa.2740340112
Young H, Perera CO, Paterson VJ (1992) Identification of E-hex-3-enal as an important contributor to the off-flavor aroma in kiwifruit juice. J Sci Food Agric 58:519–522. doi:10.1002/jsfa.2740580410
Jordán MJ, Margaria CA, Shaw PE, Goodner KL (2002) Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC–MS and multidimensional GC/GC–O. J Agric Food Chem 50:5386–5390. doi:10.1021/jf020297f
Frank D, O’Riordan P, Varelis P, Zabaras D, Watkins P, Ceccato C, Wijesundera C (2007) Deconstruction and recreation of ‘Hayward’ volatile flavour using a trained sensory panel, olfactometry and a kiwifruit model matrix. Acta Hortic 753:107–118
Friel EN, Wang M, Taylor AJ, Macrae EA (2007) In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit. J Agric Food Chem 55:6664–6673. doi:10.1021/jf063733x
Matich AJ, Young H, Allen JM, Wang MY, Fielder S, McNeilage MA, MacRae EA (2003) Actinidia arguta: Volatile compounds in fruit and flowers. Phytochemistry 63:285–301. doi:10.1016/S0031-9422(03)00142-0
Yang E, Zhao Y, Qian MC (2010) Effect of edible coating on volatile compounds of hardy kiwifruit during storage. ACS Symp Ser 1035:79–94. doi:10.1021/bk-2010-1035.ch006
Schieberle P, Grosch W (1987) Evaluation of the flavor of wheat and rye bread crusts by aroma extract dilution analysis. Z Lebensm Unters Forsch 185:111–113. doi:10.1007/Bf01850088
Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P (2008) Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. J Agric Food Chem 56:4120–4127. doi:10.1021/jf8005245
Munafo JP Jr, Didzbalis J, Schnell RJ, Schieberle P, Steinhaus M (2014) Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis. J Agric Food Chem 62:4544–4551. doi:10.1021/jf5008743
Tokitomo Y, Steinhaus M, Buttner A, Schieberle P (2005) Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation. Biosci Biotechnol Biochem 69:1323–1330
Schieberle P (1995) Recent developments in methods for analysis of flavor compounds and their precursors. In: Goankar A (ed) Characterization of Food: Emerging Methods. Elsevier, Amsterdam, pp 403–431
Holscher W, Vitzthum OG, Steinhart H (1992) Prenyl alcohol source for odorants in roasted coffee. J Agric Food Chem 40:655–658. doi:10.1021/Jf00016a027
Schieberle P, Grosch W (1991) Potent odorants of the wheat bread crumb—differences to the crust and effect of a longer dough fermentation. Z Lebensm Unters Forsch 192:130–135. doi:10.1007/Bf01202626
Guth H (1996) Determination of the configuration of wine lactone. Helv Chim Acta 79:1559–1571. doi:10.1002/hlca.19960790606
Engel W, Bahr W, Schieberle P (1999) Solvent assisted flavour evaporation—a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur Food Res Technol 209:237–241. doi:10.1007/s002170050486
Garcia CV, Stevenson RJ, Atkinson RG, Winz RA, Quek SY (2013) Changes in the bound aroma profiles of ‘Hayward’ and ‘Hort16A’ kiwifruit (Actinidia spp.) during ripening and GC–Olfactometry analysis. Food Chem 137:45–54. doi:10.1016/j.foodchem.2012.10.002
Garcia CV, Quek SY, Stevenson RJ, Winz RA (2011) Characterization of the bound volatile extract from baby kiwi (Actinidia arguta). J Agric Food Chem 59:8358–8365. doi:10.1021/jf201469c
Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T (2014) Nature’s chemical signatures in human olfaction: a foodborne perspective for future biotechnology. Angew Chem Int Ed 53:7124–7143. doi:10.1002/anie.201309508
Munafo JP, Didzbalis J, Schnell RJ, Schieberle P, Steinhaus M (2015) 4-Hydroxy-2,5-dimethyl-3(2H)-furanone, a cultivar-independent key compound in mango aroma. In: Taylor AJ, Mottram DS (eds) Flavour science: proceedings of the XIV Weurman flavour research symposium. Context Products, Packington, pp 107–110
Takeoka GR, Guntert M, Flath RA, Wurz RE, Jennings W (1986) Volatile constituents of kiwi fruit (Actinidia chinensis Planch.). J Agric Food Chem 34:576–578. doi:10.1021/jf00069a050
Bartley JP, Schwede AM (1989) Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis). J Agric Food Chem 37:1023–1025. doi:10.1021/jf00088a046
Hatanaka A (1993) The biogeneration of green odor by green leaves. Phytochemistry 34:1201–1218. doi:10.1016/0031-9422(91)80003-J
Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P (2009) Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. J Agric Food Chem 57:2882–2888. doi:10.1021/jf803728n
Derail C, Hofmann T, Schieberle P (1999) Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure. J Agric Food Chem 47:4742–4745. doi:10.1021/jf990459g
Buettner A, Schieberle P (2001) Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals. J Agric Food Chem 49:3881–3884
Grosshauser S, Schieberle P (2013) Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. J Agric Food Chem 61:3804–3813. doi:10.1021/jf4006752
Cheng CH, Seal AG, MacRae EA, Wang MY (2011) Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis. Euphytica 181:179–195. doi:10.1007/s10681-011-0392-3
Acknowledgments
The authors thank Prof. Dr. Dieter Treutter, Institute of Fruit Science, Technische Universität München, for providing us with A. arguta fruit and Anja Matern for her excellent technical assistance.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
None.
Animal and human rights
This article does not contain any studies with human or animal subjects.
Rights and permissions
About this article
Cite this article
Lindhorst, A.C., Steinhaus, M. Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit (Actinidia deliciosa ‘Hayward’). Eur Food Res Technol 242, 967–975 (2016). https://doi.org/10.1007/s00217-015-2603-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-015-2603-y