Volatile Profiling of Kiwifruits (Actinidia deliciosa 'Hayward') Evaluated by HS-SPME and GC-IT/MS: Influence of Ripening, Training System and Storage

• Type: Article in International Scientific Journal
• Date: 2012

Authors

Luis Miguel Mota (Author) Other; Ana Aguiar (Author) FCUP; Isabel M P L V O Ferreira (Author) FFUP; de Pinho, PG (Author) FFUP

Journal

Title: Food and Bioprocess Technology

Vol. 5

Pages: 3115-3128

ISSN: 1935-5130

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 15 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-45K

DOI: 10.1007/s11947-011-0602-y

Abstract (EN): In this research, the volatile profile of Actinidia deliciosa (A. Chev) C.F. Liang and A.R. Ferguson var. deliciosa cv. Hayward fresh fruits (pulp) coming from two different training systems, picked at different harvest times were characterized by HS-SPME-GC-IT/MS before and after storage. Forty-seven compounds were identified and distributed by distinct chemical classes (aldehydes, alcohols, ketones, esters, monoterpenes, norisoprenoid and hydrocarbons), with 24 being reported for the first time in this variety. The major volatiles found were: hexanal, (E)-2-hexenal and methylbutyrate. A principal component analysis showed that fruits from pergola training system are very well distinguished from those coming from T-bar training system by their abundance of monoterpenes and norisoprenoids. In general, fruits after storage have higher amounts of esters. All these results were confirmed by sensory analysis, having the T-bar kiwifruits higher notes in "pungent" descriptor, and fruits stored higher values of "ripened fruit odour" and "sweetness".

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14