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Identification of E‐Hex‐3‐enal as an important contributor to the off‐flavour aroma in kiwifruit juice
Author(s) -
Young Harry,
Perera Conrad O,
Paterson Vivienne J
Publication year - 1992
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.2740580410
Subject(s) - actinidia deliciosa , aroma , flavour , chemistry , food science , extraction (chemistry) , distillation , botany , chromatography , biology
The volatile components of the juice of kiwifruit ( Actinidia deliciosa (A Chev) Liang et Ferguson var deliciosa cv Hayward) have been isolated by low temperature vacuum distillation followed by ether extraction of the aqueous distillate and by headspace sampling using Chromosorb 105 adsorption. Of the 73 compounds identified, E‐hex‐3‐enal has been shown to be a major contributor to the ‘old cut grass’ and ‘hay’ aroma notes found in kiwifruit juice. Several free carboxylic acids have also been identified as components of the volatiles.