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--- actinidia_arguta_siebold_zucc._planch._ex_miq [2017/06/29 16:06] – andreas
+++ actinidia_arguta_siebold_zucc._planch._ex_miq [2026/02/24 10:01] (aktuell) – andreas
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 Perennial vine, native to Northern China, Korea and Japan.
-"...edible, berry or grape-sized fruit similar to kiwifruit in taste and appearance, but are green, brownish, or purple with smooth skin, sometimes with a red blush. Often sweeter than the kiwifruit, hardy kiwifruit can be eaten whole and need not be peeled." [[https://en.wikipedia.org/wiki/Actinidia_arguta]]
+"...edible, berry or grape-sized fruit similar to kiwifruit in taste and appearance, but are green, brownish, or purple with smooth skin, sometimes with a red blush. Often sweeter than the kiwifruit, hardy kiwifruit can be eaten whole and need not be peeled." [[https://en.wikipedia.org/wiki/Actinidia_arguta|wikipedia]]
-"More than 240 compounds were detected when the volatile components of the flowers and the fruit from several Actinidia arguta genotypes were investigated. Around 60–70 different compounds were extracted from individual tissues of each genotype. Two different methods of volatile sampling (headspace and solvent) favoured different classes of compounds, dependent upon their volatilities and solubilities in the flower or fruit matrices. The compounds extracted from flowers largely comprised linalool derivatives including the lilac aldehydes and alcohols, 2,6-dimethyl-6-hydroxyocta-2,7-dienal, 8-hydroxylinalool, sesquiterpenes, and benzene compounds that are presumed metabolites of phenylalanine and tyrosine. Extracts of fruit samples contained some monoterpenes, but were dominated by esters such as ethyl butanoate, hexanoate, 2-methylbutanoate and 2-methylpropanoate, and by the aldehydes hexanal and (E)-2-hexenal. A number of unidentified compounds were also detected, including 8 from flowers that are so closely related that they are either isomers of one compound or two or more closely related compounds. This is the first report of the presence of a range of linalool derivatives in Actinidia." \\
+"More than 240 compounds were detected when the volatile components of the flowers and the fruit from several Actinidia arguta genotypes were investigated. Around 60-70 different compounds were extracted from individual tissues of each genotype. Two different methods of volatile sampling (headspace and solvent) favoured different classes of compounds, dependent upon their volatilities and solubilities in the flower or fruit matrices. The compounds extracted from flowers largely comprised linalool derivatives including the lilac aldehydes and alcohols, 2,6-dimethyl-6-hydroxyocta-2,7-dienal, 8-hydroxylinalool, sesquiterpenes, and benzene compounds that are presumed metabolites of phenylalanine and tyrosine. Extracts of fruit samples contained some monoterpenes, but were dominated by esters such as ethyl butanoate, hexanoate, 2-methylbutanoate and 2-methylpropanoate, and by the aldehydes hexanal and (E)-2-hexenal. A number of unidentified compounds were also detected, including 8 from flowers that are so closely related that they are either isomers of one compound or two or more closely related compounds. This is the first report of the presence of a range of linalool derivatives in Actinidia." \\
 [//Actinidia arguta//: volatile compounds in fruit and flowers., Matich, A. J., Young, H., Allen, J. M., Wang, M. Y., Fielder, S., McNeilage, M. A., MacRae, E. A., Phytochemistry, Vol.63(3), 2003, 285-301]
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 [Garcia, Coralia V., et al. "Characterization of the bound volatile extract from baby kiwi (Actinidia arguta)." Journal of Agricultural and Food chemistry 59.15 (2011): 8358-8365]
-{{:dsc_0478k.jpg?800|}} \\
+"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’." \\
-Baby kiwi fruiting, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska
+[Lindhorst, Anja C., and Martin Steinhaus. "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’)." European Food Research and Technology 242.6 (2016): 967-975]
+Headspace volatiles of picked flowers collected with SPME (DVB/CAR/PDMS) and GC-MS showed 2-/3-methylbutanol (1.5-49.4%), 6-methyl-5-hepten-2-one (0-4.9%), lilac aldehydes B/C/D (1.0-53.0%), linalool (0-22.8%), lilac alcohols C/D (15.3-44.2%),  E)-β-ocimene (0-7.0%), 2-(4-methoxyphenyl)ethanol (0-21.0%), 2-phenylethanol (0.2-25.0%), and 3-methylbutyl 3-methylbutanoate (0-3.3%) as main components. \\
+[Stasiak, Agnieszka, and Piotr Latocha. "Comparative Analysis of Volatile Compounds in Flowers of Different Actinidia Species." Plants 9.12 (2020): 1675]
+{{:dsc_0478k.jpg}} \\
+Actinidia arguta © Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]