Abstract
Three main varieties of kiwifruit exhibiting marked differences in flavor were selected for the study. Volatile profiles of three representative kiwifruit varieties were separated and identified by headspace-solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). A total of 48 compounds were identified by GC-MS in three samples, including aldehydes (16), alcohols (11), esters (16), and other compounds (5). Meanwhile, methyl hexanoate, ethyl hexanoate, hexanol, (E)-2-hexenal, hexanal, ethyl butanoate, and ethyl acetate were identified at a higher level by GC-IMS in all three varieties. Descriptive sensory (DSA) analysis was also performed to distinguish subtle differences of the kiwifruit varieties. Further partial least square regression analysis (PLSR) revealed that the fruity attribute was positively associated with ethyl butanoate, methyl hexanoate, and hexyl benzoate, while the grass aroma might be mainly due to (E)-2-hexenal, 3-hexenal, hexanol, and (E)-2-hexen-1-ol. As for sweet note, some esters, such as methyl butanoate ethyl butanoate and methyl hexanoate, were the main contributors. In addition, the cucumber-like and pungent notes were positively associated with (E,Z)-2,6-nonadienal and 1-penten-3-one, respectively.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Baranauskiene R, Venskutonis PR, Demyttenaere JCR (2010) Sensory and instrumental evaluation of sweet marjoram (Origanum majorana L.) aroma. Flavour Fragr J 20:492–500. https://doi.org/10.1002/ffj.1478
Buettner A, Schieberle P (1999) Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (citrus paradisi macfayden). J Agric Food Chem 47:5189–5193. https://doi.org/10.1021/jf990071l
Buettner A, Schieberle P (2001) Evaluation of aroma differences between hand-squeezed juices from Valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments. J Agric Food Chem 49:2387–2394. https://doi.org/10.1021/jf001363l
Chen Y, Feng X, Ren H, Yang H, Liu Y, Gao Z, Long F (2020) Changes in physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure. Foods 9:485. https://doi.org/10.3390/foods9040485
Cheng H, Chen J, Chen S, Wu D, Liu D, Ye X (2015) Characterization of aroma-active volatiles in three chinese bayberry (myrica rubra) cultivars using GC-MS-Olfactometry and an electronic nose combined with principal component analysis. Food Res Int 72:8–15. https://doi.org/10.1016/j.foodres.2015.03.006
Cozzolino R, De Giulio B, Petriccione M, Martignetti A, Malorni L, Zampella L (2020) Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia Chinensis fruit. Food Chem:126340. https://doi.org/10.1016/j.foodchem.2020.126340
Du D, Xu M, Wang J, Gu S, Hong X (2019) Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose. RSC Adv 9:21164–21174. https://doi.org/10.1039/C9RA03506K
Ferguson AR (2015) Kiwifruit in the world-2014. Acta Horticulturae 1096:33–46. https://doi.org/10.17660/ActaHortic.2015.1096.1
Garcia CV, Quek SY, Stevenson RJ, Winz RA (2012) Kiwifruit flavour: a review. Trends Food Sci Technol 24:82–91. https://doi.org/10.1016/j.tifs.2011.08.012
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. https://doi.org/10.1016/j.foodchem.2012.10.002
Garrido-Delgado R, Muñoz-Pérez M, Arce L (2018) Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis. Food Control 85:292–299. https://doi.org/10.1016/j.foodcont.2017.10.012
Günther CS, Marsh KB, Winz RA, Harker RF, Wohlers M, White A, Goddard MR (2015) The impact of cold storage and ethylene on volatile ester production and aroma perception in “Hort16A” kiwifruit. Food Chem 169:5–12. https://doi.org/10.1016/j.foodchem.2014.07.070
Guo J, Yuan Y, Dou P (2017) Multivariate statistical analysis of the polyphenolic constituents in kiwifruit juices to trace fruit varieties and geographical origins. Food Chem 232:552–559. https://doi.org/10.1016/j.foodchem.2017.04.037
Guo Y, Chen D, Dong Y, Ju H, Wu C, Lin S (2018) Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS. J Chromatogr B. https://doi.org/10.1016/j.jchromb.2018.09.011
Guo J, Yue T, Yuan Y, Sun N, Liu P (2020) Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents. LWT 124:109203. https://doi.org/10.1016/j.lwt.2020.109203
Huan C, Zhang J, Jia Y, Li S, Jiang T, Shen S, Zheng X (2020) Effect of 1-methylcyclopropene treatment on quality, volatile production and ethanol metabolism in kiwifruit during storage at room temperature. Sci Hortic 265:109266. https://doi.org/10.1016/j.scienta.2020.109266
Janine M, Gilbert HY, Roderick DB, Shona HM (1996) Volatile flavor compounds affecting consumer acceptability of kiwifruit. J Sens Stud. https://doi.org/10.1111/j.1745-459X.1996.tb00044.x
Karpas Z (2013) Applications of ion mobility spectrometry (IMS) in the field of foodomics. Food Res Int 54:1146–1151. https://doi.org/10.1016/j.foodres.2012.11.029
Kreissl J (2013) Influence of thermal processing on the key aroma compounds in tomatoes (Solanum lycopersicum L.) (in German). Ph.D. Thesis, Technical University of Munich, Germany
Li MQ, Yang R, Zhang H, Wang S, Chen D, Lin S (2019) Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake singer. Food Chem. https://doi.org/10.1016/j.foodchem.2019.03.124
Ma T, Lan T, Ju Y, Cheng G, Que Z, Geng T (2019) Comparison on the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms products: How to make kiwifruit more nutritious and functional. Food Funct. https://doi.org/10.1039/c8fo02322k
Mall V, Sellami I, Schieberle P (2018) New degradation pathways of the key aroma compound 1-penten-3-one during storage of NFC orange juice. J Agric Food Chem 66. https://doi.org/10.1021/acs.jafc.8b04334
Paterson VJ, Macrae EA, Young H (2010) Relationships between sensory properties and chemical composition of kiwifruit (actinidia deliciosa). J Sci Food Agric 57:235–251. https://doi.org/10.1002/jsfa.2740570208
Peng Y, Suzanne Bishop K, Zhang J, Chen D, Young Quek S (2019) Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS. Food Res Int 108873. https://doi.org/10.1016/j.foodres.2019.108873
Sellami I, Mall V, Schieberle P (2018) Changes in the key odorants and aroma profiles of hamlin and valencia orange juices not from concentrate (NFC) during chilled storage. J Agric Food Chem 66:7428–7440. https://doi.org/10.1021/acs.jafc.8b02257
Shaw P, Goodner K, Moshonas M, Hearn C (2001) Comparison of grapefruit hybrid fruit with parent fruit based on composition of volatile components. Sci Hortic 91:71–80. https://doi.org/10.1016/s0304-4238(01)00241-2
Shiota H (1982) Kiwifruit. Koryo 137:59–64
Takeoka GR, Guntert M, Flath RA (1986) Volatile constituents of kiwi fruit (Actinidia chinensis Planch.). J Agric Food Chem 34:576–578. https://doi.org/10.1021/jf00069a050
Tian X, Li ZJ, Chao ZY, Wu ZQ, Zhou MX (2020) Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content. Food Res Int:109456. https://doi.org/10.1016/j.foodres.2020.109456
Tomadoni B, Moreira MDR, Espinosa JP (2017) Individual and combined effects of pomegranate extract and ultrasonic treatments on kiwifruit juice quality parameters. J Food Process Eng 40:12339–12349. https://doi.org/10.1111/jfpe.12339
Wismer WV, Harker FR, Gunson FA, Rossiter KL, Lau K, Seal AG (2005) Identifying flavour targets for fruit breeding: A kiwifruit example. Euphytica 141:93–104. https://doi.org/10.1007/s10681-005-5891-7
Xiao ZB, Ma ST, Niu YW, Chen F, Yu D (2015) Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. Flavour Fragr J 31:41–50. https://doi.org/10.1002/ffj.3268
Xiao ZB, Wu QY, Niu YW, Wu ML, Zhu JC (2017) Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography–olfactometry, odor activity values, aroma recombination, and omission analysis. J Agric Food Chem 65:8392–8401. https://doi.org/10.1021/acs.jafc.7b02703
Yi JJ, Kebede BT, Grauwet T, Loey AV, Hu X, Hendrickx M (2016) A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening. Postharvest Biol Technol 117:206–216. https://doi.org/10.1016/j.postharvbio.2016.03.007
Young H, Paterson VJ (1995) Characterisation of bound flavor components in kiwifruit. J Sci Food Agric 68:257–260. https://doi.org/10.1002/jsfa.2740680218
Zhang CY, Zhang Q, Zhong CH, Guo MQ (2019) Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics. Food Chem 271:211–215. https://doi.org/10.1016/j.foodchem.2018.07.169
Zhang Q, Ding Y, Gu S, Zhu S, Zhou X, Ding Y (2020) Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS. Food Res Int:109339. https://doi.org/10.1016/j.foodres.2020.109339
Funding
This research was conducted with support from National Natural Science Foundation of China (Grant No.31972195 and 32001825), Shaanxi Natural Science Foundation (Grant No.2019JQ-665), and Xi'an Agricultural Science and Technology Project (20NYYF0021).
Author information
Authors and Affiliations
Contributions
Yu Zhao designed the study and carried out the experimental work, analyzed data, and wrote the manuscript. Ping Zhan, Hong-Lei Tian, and Peng Wang revised the manuscript. Cong Lu, Peng Tian, and Yu-Yu Zhang assisted in the study design and the manuscript revision.
Corresponding authors
Ethics declarations
Conflict of Interest
Yu Zhao declare that he has no conflict of interest, Ping Zhan declare that he has no conflict of interest, Hong-Lei Tian declare that he has no conflict of interest, Peng Wang declare that he has no conflict of interest, Cong Lu declare that he has no conflict of interest, Peng Tian declare that he has no conflict of interest, Yu-Yu Zhang declare that he has no conflict of interest
Ethical Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Informed Consent
Not applicable.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Zhao, Y., Zhan, P., Tian, HL. et al. Insights into the Aroma Profile in Three Kiwifruit Varieties by HS-SPME-GC-MS and GC-IMS Coupled with DSA. Food Anal. Methods 14, 1033–1042 (2021). https://doi.org/10.1007/s12161-020-01952-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-020-01952-8