| Title: | Characterization of the bound volatile extract from baby kiwi (Actinidia arguta) |
| Author(s): | Garcia CV; Quek SY; Stevenson RJ; Winz RA; |
| Address: | "Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The glycosidically bound volatile fraction of baby kiwi ( Actinidia arguta ) was studied. Glycosidic precursors were isolated from juice by adsorption onto an Amberlite XAD-2 column. After enzymatic hydrolysis with Rapidase AR2000, the released aglycones were analyzed by GC-MS. Alcohols, terpenoids, and benzenoids were the most abundant compound classes. Aromatic compounds and norisoprenoids showed the highest concentrations. Major compounds were 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol), benzyl alcohol, 3-hydroxy-beta-damascone, hexanal, and (Z)-3-hexen-1-ol. Precursors of aroma compounds including benzoic acid, cinnamic acid, and coniferyl alcohol were also found. Eugenol, raspberry ketone, and 4-vinylguaiacol were identified for the first time in the fruit of an Actinidia species. The high concentration of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in bound form (95.36 mug/kg) is particularly interesting and justifies further investigation" |
| Keywords: | Actinidia/*chemistry Fruit/*chemistry Gas Chromatography-Mass Spectrometry Plant Extracts/*chemistry/isolation & purification Volatile Organic Compounds/*chemistry/isolation & purification; |
| Notes: | "MedlineGarcia, Coralia V Quek, Siew-Young Stevenson, Ralph J Winz, Robert A eng Research Support, Non-U.S. Gov't 2011/06/28 J Agric Food Chem. 2011 Aug 10; 59(15):8358-65. doi: 10.1021/jf201469c. Epub 2011 Jul 14" |
