| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| actinidia_arguta_siebold_zucc._planch._ex_miq [2026/02/24 09:53] – andreas | actinidia_arguta_siebold_zucc._planch._ex_miq [2026/02/24 10:01] (aktuell) – andreas |
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| Major compounds of the glycosidically bound volatile fraction of baby kiwi (Actinidia arguta) were 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol), benzyl alcohol, 3-hydroxy-β-damascone, hexanal, and (Z)-3-hexen-1-ol. "Eugenol, raspberry ketone, and 4-vinylguaiacol were identified for the first time in the fruit of an Actinidia species. The high concentration of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in bound form (95.36 μg/kg) is particularly interesting and justifies further investigation." \\ | Major compounds of the glycosidically bound volatile fraction of baby kiwi (Actinidia arguta) were 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol), benzyl alcohol, 3-hydroxy-β-damascone, hexanal, and (Z)-3-hexen-1-ol. "Eugenol, raspberry ketone, and 4-vinylguaiacol were identified for the first time in the fruit of an Actinidia species. The high concentration of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in bound form (95.36 μg/kg) is particularly interesting and justifies further investigation." \\ |
| [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] | [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] |
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| | "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’." \\ |
| | [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] |
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| 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. \\ | 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. \\ |
