« Previous AbstractDetermination of volatile organic compounds in the dried leaves of Salvia species by solid-phase microextraction coupled to gas chromatography mass spectrometry    Next AbstractComparative Volatilomic Profile of Three Finger Lime (Citrus australasica) Cultivars Based on Chemometrics Analysis of HS-SPME/GC-MS Data »

Food Chem

Title:		"Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit"
Author(s):		Cozzolino R; De Giulio B; Petriccione M; Martignetti A; Malorni L; Zampella L; Laurino C; Pellicano MP;
Address:		"Institute of Food Science, National Research Council (CNR), via Roma 64, 83100 Avellino, Italy. Electronic address: rcozzolino@isa.cnr.it. Institute of Food Science, National Research Council (CNR), via Roma 64, 83100 Avellino, Italy. Electronic address: bdegiulio@isa.cnr.it. Centro di Ricerca per Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Via Torrino 3, 81100 Caserta, Italy. Electronic address: milena.petriccione@crea.gov.it. Institute of Food Science, National Research Council (CNR), via Roma 64, 83100 Avellino, Italy. Electronic address: antonellamartignetti@tiscali.it. Institute of Food Science, National Research Council (CNR), via Roma 64, 83100 Avellino, Italy. Electronic address: lmalorni@isa.cnr.it. Centro di Ricerca per Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Via Torrino 3, 81100 Caserta, Italy. Electronic address: luigizampella@live.it. Institute of Food Science, National Research Council (CNR), via Roma 64, 83100 Avellino, Italy. Electronic address: laurino@isa.cnr.it. Institute of Food Science, National Research Council (CNR), via Roma 64, 83100 Avellino, Italy. Electronic address: mpellicano@isa.cnr.it"
Journal Title:		Food Chem
Year:		2020
Volume:		20200131
Issue:
Page Number:		126340 -
DOI:		10.1016/j.foodchem.2020.126340
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile organic compounds, quality and sensory parameters of four yellow- ('Dori', 'G3', 'Jintao' and 'Soreli') and two green-fleshed ('Hayward' and 'Summer') kiwifruit cultivars were assessed. Statistical analysis was performed on volatiles, quality and sensory data for the identification of biomarkers of different kiwifruit cultivars. Principal component analysis showed that for all six samples a very good discrimination based on the cultivar was achieved. In particular, 2-pentylfuran can be used to distinguish between the green- and yellow-fleshed kiwifruit cultivars, while seven volatiles, can be identified as biomarkers of 'Dori'. These findings are in agreement with the sensory analysis, which revealed that 'Dori', the richest cultivar in esters, showed very high values of both ripe fruit smell and sweet sensory traits. Altogether, these results could offer recommendations for future breeding efforts for the production of kiwifruit cultivars with improved nutritional and aroma quality"
Keywords:		Actinidia/chemistry/*metabolism Color Esters/analysis/metabolism Fruit/chemistry/metabolism Odorants/analysis Smell Volatile Organic Compounds/*analysis/*metabolism Kiwifruit Pca Quality parameters Sensory analysis Volatile organic compounds;
Notes:		"MedlineCozzolino, R De Giulio, B Petriccione, M Martignetti, A Malorni, L Zampella, L Laurino, C Pellicano, M P eng Comparative Study England 2020/02/10 Food Chem. 2020 Jun 30; 316:126340. doi: 10.1016/j.foodchem.2020.126340. Epub 2020 Jan 31"