Articles
Volatile profiling of ‘Hort16A’, ‘Zesy002’ and ‘Zes008’ kiwifruit
Article number
1431_78
Pages
605 – 612
Language
English
Abstract
‘Hort16A’ was the most successful gold-fleshed kiwifruit cultivar in New Zealand until 2011, when commercial production was destroyed after incursion of the pathogen Pseudomonas syringae pv. actinidiae (Psa). ‘Hort16A’ was replaced by the gold-fleshed cultivar ‘Zesy002’, and recently a new red-fleshed cultivar ‘Zes008’ was commercially released.
We compared volatile profiles of ‘Hort16A’ with those of ‘Zesy002’ and ‘Zes008’. Fruit from three orchards across New Zealand were monitored over two seasons.
After a month of cool storage at 1°C, the volatile profiles of fruit pulp samples were analyzed by headspace solid phase microextraction coupled with gas chromatography time of flight mass spectrometry.
Data were then evaluated and relative abundances of compounds with high odour activity values that may contribute to aroma and in-mouth flavour were explored and compared.
Relative abundances of straight-chain six-carbon aldehydes, 1-penten-3-one and terpinolene were higher in ‘Zesy002’ than in ‘Zes008’ and ‘Hort16A’ fruit.
Concentrations of 1,8-cineole, a functional flavour volatile with minty and tropical notes reported previously, were higher in ‘Zes008’ and ‘Hort16A’ than in ‘Zesy002’. The information generated here provides a better understanding of the aroma variability among three different cultivars and can be used to underpin development of new cultivars with good flavour for the New Zealand kiwifruit industry.
We compared volatile profiles of ‘Hort16A’ with those of ‘Zesy002’ and ‘Zes008’. Fruit from three orchards across New Zealand were monitored over two seasons.
After a month of cool storage at 1°C, the volatile profiles of fruit pulp samples were analyzed by headspace solid phase microextraction coupled with gas chromatography time of flight mass spectrometry.
Data were then evaluated and relative abundances of compounds with high odour activity values that may contribute to aroma and in-mouth flavour were explored and compared.
Relative abundances of straight-chain six-carbon aldehydes, 1-penten-3-one and terpinolene were higher in ‘Zesy002’ than in ‘Zes008’ and ‘Hort16A’ fruit.
Concentrations of 1,8-cineole, a functional flavour volatile with minty and tropical notes reported previously, were higher in ‘Zes008’ and ‘Hort16A’ than in ‘Zesy002’. The information generated here provides a better understanding of the aroma variability among three different cultivars and can be used to underpin development of new cultivars with good flavour for the New Zealand kiwifruit industry.
Publication
Authors
M.Y. Wang, A. Duffy, E. Sherman, T.E. McCourt, F.R. Pinu, R.G. Atkinson
Keywords
aroma, flavour, GC-MS, kiwifruit, volatiles
Online Articles (78)