| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| actinidia_deliciosa_a._chev._c.f.liang_a.r.ferguson [2026/02/24 09:47] – andreas | actinidia_deliciosa_a._chev._c.f.liang_a.r.ferguson [2026/02/24 10:04] (aktuell) – andreas |
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| "Although volatiles have been previously studied in kiwifruit (Actinidia spp.), there has been no co-ordinated study of volatile release and softening through the full edible period. In this report, the two most important commercial cultivars A. deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’ were evaluated for volatiles released at different ripening stages corresponding to their typical commercial shelf life, and compared to the sensory quality assessed by a trained taste panel. Gas chromatography–mass spectrometry data indicated that large amounts of straight-chain aldehydes and esters were the dominant volatiles in the two cultivars. In particular, butanoates, the main fruity esters in both fruit, significantly increased during ripening and an extremely high level of butanoates was found in the over-ripe fruit." \\ | "Although volatiles have been previously studied in kiwifruit (Actinidia spp.), there has been no co-ordinated study of volatile release and softening through the full edible period. In this report, the two most important commercial cultivars A. deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’ were evaluated for volatiles released at different ripening stages corresponding to their typical commercial shelf life, and compared to the sensory quality assessed by a trained taste panel. Gas chromatography–mass spectrometry data indicated that large amounts of straight-chain aldehydes and esters were the dominant volatiles in the two cultivars. In particular, butanoates, the main fruity esters in both fruit, significantly increased during ripening and an extremely high level of butanoates was found in the over-ripe fruit." \\ |
| [Changes in volatile production and sensory quality of kiwifruit during fruit maturation in //Actinidia deliciosa// ‘Hayward’and //A. chinensis// ‘Hort16A’., Wang, M. Y., MacRae, E., Wohlers, M., Marsh, K., Postharvest biology and technology, Vol.59(1), 2011, 16-24] | [Changes in volatile production and sensory quality of kiwifruit during fruit maturation in //Actinidia deliciosa// ‘Hayward’and //A. chinensis// ‘Hort16A’., Wang, M. Y., MacRae, E., Wohlers, M., Marsh, K., Postharvest biology and technology, Vol.59(1), 2011, 16-24] |
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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." \\ |
| | [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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