Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC-MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

被引：12

作者：

Xu, Heran ^{[1
]}

Pan, Song ^{[1
]}

Wang, Jiabao ^{[1
]}

Ye, Tiancheng ^{[1
]}

Yan, Miao ^{[1
]}

Liang, Xiaoman ^{[1
]}

Qian, Guanlin ^{[1
]}

Yan, Tingcai ^{[1
]}

Xin, Guang ^{[1
]}

机构：

[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2024年 / 133卷

关键词：

Actinidia arguta cultivars; Volatile organic compounds; Chemometrics; Sensory evaluation; Aroma profile; Formation pathway; HARDY KIWIFRUIT; FRUIT; BIOACTIVITY; BIOMARKERS; HAYWARD;

D O I：

10.1016/j.jfca.2024.106450

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Actinidia arguta, a widely consumed fruit, is well-known for its distinct flavor. However, there has been a lack of systematic investigation on the differences in volatile organic compounds (VOCs) and aroma characteristics among cultivars. In this study, 10 A. arguta cultivars were analyzed for aroma characteristics by GC-MS, sensory analysis, and OAV combined with chemometrics. A total of 52 VOCs were identified, with terpenoids being the most abundant. Based on partial least squares-discriminant analysis (PLS-DA), 12 VOCs were identified as biomarkers for distinguishing cultivars. Furthermore, 28 VOCs were found as aroma-active compounds, contributing fruity, green, floral, sweet, and minty aroma notes to A. arguta. Notably, alpha-ionone, beta-ionone, and beta-damascening exhibited high OAVs, making a significant contribution to the floral note. An aroma wheel was developed to represent the overall aroma profile of A. arguta. These findings provide a theoretical foundation for quality evaluation and cultivar breeding of A. arguta.

引用

页数：12

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