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actinidia_chinensis_planch [2019/01/31 18:09]
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actinidia_chinensis_planch [2019/02/04 17:23]
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| [Volatile aroma constituents of kiwifruit., Young, H., Paterson, V. J., Burns, D. J., Journal of the Science of Food and Agriculture, Vol.34(1), 1983, 81-85] | [Volatile aroma constituents of kiwifruit., Young, H., Paterson, V. J., Burns, D. J., Journal of the Science of Food and Agriculture, Vol.34(1), 1983, 81-85] |
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| "...major compounds found in fresh kiwi fruit puree were 3-methyl-2-butanone, 3-hydroxy-2-butanone, (E)-2-hexenal, ethyl 3-hydroxybutyrate, phenylethyl alcohol, α-terpineol, and geraniol... \\ | Essential components of the fresh kiwi flavor are butyric acid esters, as well as unsaturated C-6-aldehydes and alcohols, especially 2-hexenal, 2-hexenol, hexanol and hexanal. The unsaturated compounds develop rapidly on maceration of the fruit but reduce in short-term storage of the mash, in deep-freezing or storing the fruit for a short time at temperatures just above the freezing point. In frozen kiwi puree, as well as in whole fruits stored for too long, terpenyl esters, especially linalyl acetate, isobornyl acetate and terpinyl acetate, but also linalool, are found. On the other hand, the content of C-6 aldehydes, C-6 alcohols and butyric acid methyl ester decreases.\\ |
| The olfactometric analysis of the fresh kiwi puree yielded a total of 35 aroma active components. Among them, 3-penten-2-ol, ethyl butanoate, (E)-2-hexenal, 6-methyl-5-hepten-2-one, 1-octen-3-ol, methyl benzoate, and hexyl hexanoate appear to be the major contributors to the aroma... (E)-2-Pentenal, hexanal, (E)-2-hexenol, methyl (2-methylthio)acetate, (E,E)-2,6-nonadienal, α-terpineol, and two not positively identified components also have an important contribution to the desirable aroma of this fruit, although they were not perceived in all of the replications." \\ | [Pfannhauser, Werner. "Sensorische und instrumentelle analytische Untersuchungen des Kiwi-Aromas." Zeitschrift für Lebensmittel-Untersuchung und Forschung 187.3 (1988): 224-228] |
| [Jordan, Maria J., et al. "Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O." Journal of Agricultural and Food Chemistry 50.19 (2002): 5386-5390] | |
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| "Comparisons were made between the aroma volatiles of the yellow-fleshed kiwifruit, “Hort16A”, at two different stages of eating ripeness: firm and soft... A GC-sniffing study showed that many of the most intense compounds, acetaldehyde, hexanal, ethyl butanoate, and (E)-2-hexenal but not ethanol, showed odor activity in macerated fruit. In addition, dimethyl sulfide (DMS), a volatile present at very low levels in the fruit, also appeared to be an important contributor to the odor. In vivo analyses also showed much higher levels of aroma compounds in the soft fruit compared to the firm fruit, with evidence of persistence of some compounds, including DMS." \\ | "Comparisons were made between the aroma volatiles of the yellow-fleshed kiwifruit, “Hort16A”, at two different stages of eating ripeness: firm and soft... A GC-sniffing study showed that many of the most intense compounds, acetaldehyde, hexanal, ethyl butanoate, and (E)-2-hexenal but not ethanol, showed odor activity in macerated fruit. In addition, dimethyl sulfide (DMS), a volatile present at very low levels in the fruit, also appeared to be an important contributor to the odor. In vivo analyses also showed much higher levels of aroma compounds in the soft fruit compared to the firm fruit, with evidence of persistence of some compounds, including DMS." \\ |
