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Volatile aroma constituents of kiwifruit
Author(s) -
Young Harry,
Paterson Vivienne J.,
Burns Donald J. W.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340112
Subject(s) - aroma , chemistry , hexanal , chromatography , gas chromatography , distillation , steam distillation , ethyl benzoate , gas chromatography–mass spectrometry , vacuum distillation , actinidia chinensis , hexanol , organic chemistry , mass spectrometry , food science , botany , alcohol , biology , catalysis
The volatile constituents of kiwifruit ( Actinidia chinensis Planch.) have been investigated. The volatiles were collected and concentrated using vacuum steam distillation and freeze concentration. The concentrated distillate was analysed by gas chromatography, gas chromatography‐mass spectrometry and reaction gas chromatography. Apart from methyl benzoate, all the components identified were alkyl and alkenyl esters, alcohols, aldehydes and ketones. The most abundant component was trans hex‐2‐enal. Odour evaluation of the components at the exit port of the gas chromato‐graph indicated that ethyl butanoate, hexanal and trans hex‐2‐enal are important contributors to the aroma of kiwifruit. One other component which does not show a peak in the chromatogram and which is not yet completely characterised may have particular significance.