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--- actinidia_deliciosa_a._chev._c.f.liang_a.r.ferguson [2016/12/26 14:27] – andreas
+++ actinidia_deliciosa_a._chev._c.f.liang_a.r.ferguson [2019/02/04 16:20] (aktuell) – andreas
@@ Zeile 13: / Zeile 13: @@
 [Relationships between sensory properties and chemical composition of kiwifruit (Actinidia deliciosa)., Paterson, V. J., Macrae, E. A., Young, H., Journal of the Science of Food and Agriculture, Vol.57(2), 1991, 235-251]
-"Kiwifruit volatile flavour compounds were evaluated with headspace solid-phase microextraction (SPME) as a sample concentration technique. Gas chromatography–mass spectrometry (GC–MS) was used for qualitative and semi-quantitative analysis after SPME. Components such as heptanal, ethyl hex-3-enoate, 6-methylhept-5-en-2-one, acetic acid, cis/trans- 2-nonenal (mixture) and cis/trans- 2-decenal (mixture), which were previously found only in kiwifruit juice, were detected by headspace SPME–GC–MS. Other compounds (pent-4-enal, trans,trans- nona-2,4-dienal, 2-nonanone, ethyl octanoate, butyrolactone and 2-propenyl butanoate), which had not been found previously, were identified. Flavour volatiles of kiwifruit were very sensitive to storage time and state of ripeness." \\
+"Kiwifruit volatile flavour compounds were evaluated with headspace solid-phase microextraction (SPME) as a sample concentration technique. Gas chromatography–mass spectrometry (GC-MS) was used for qualitative and semi-quantitative analysis after SPME. Components such as heptanal, ethyl hex-3-enoate, 6-methylhept-5-en-2-one, acetic acid, cis/trans-2-nonenal (mixture) and cis/trans-2-decenal (mixture), which were previously found only in kiwifruit juice, were detected by headspace SPME-GC-MS. Other compounds (pent-4-enal, trans,trans-nona-2,4-dienal, 2-nonanone, ethyl octanoate, butyrolactone and 2-propenyl butanoate), which had not been found previously, were identified. Flavour volatiles of kiwifruit were very sensitive to storage time and state of ripeness." \\
 [Application of headspace solid-phase microextraction to volatile flavour profile development during storage and ripening of kiwifruit., Wan, X. M., Stevenson, R. J., Chen, X. D., Melton, L. D., Food research international, Vol.32(3), 1999, 175-183]
+Main volatiles of fresh kiwi fruit puree (concentration in ppm) were 3-methyl-2-butanone (1.1), 3-hydroxy-2-butanone(18.5), (E)-2-hexenal (1.8), ethyl 3-hydroxybutyrate (3.9), phenylethyl alcohol (2.0), α-terpineol (0.9), and geraniol (1.4). \\
+"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 in the puree because they were perceived by the three panelists during all nine analyses. (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." \\
+[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]
 "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." \\
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 [Inhibitory effects of kiwifruit extract on human platelet aggregation and plasma angiotensin-converting enzyme activity., Dizdarevic, L.L., Biswas, D., Uddin, M.M., Jørgenesen, A., Falch, E., Bastani, N.E., Duttaroy, A.K., Platelets, Vol.25(8), 2013, 567-575]
-{{https://de.wikipedia.org/wiki/Actinidia_deliciosa#/media/File:Kiwi_aka.jpg}}
+{{actinidia_deliciosa.jpg}} \\
+fruits, author: Lazaregagnidze [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]
+[[https://commons.wikimedia.org/wiki/File:Actinidia_deliciosa_Kiwi_Fruit_%E1%83%99%E1%83%98%E1%83%95%E1%83%98.JPG|Wikimedia Commons]]