Institute of Food Science, National Research Council (CNR), via Roma 64, 83100 Avellino, Italy.
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.
Food Chem. 2020 Jun 30;316:126340. doi: 10.1016/j.foodchem.2020.126340. Epub 2020 Jan 31.
Volatile organic compounds, quality and sensory parameters of four yellow- ('Dorì', '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 'Dorì'. These findings are in agreement with the sensory analysis, which revealed that 'Dorì', 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.
评估了四个黄肉（“Dorì”、“G3”、“金桃”和“Soreli”）和两个绿肉（“Hayward”和“Summer”）猕猴桃品种的挥发性有机化合物、品质和感官参数。对挥发性化合物、品质和感官数据进行了统计分析，以鉴定不同猕猴桃品种的生物标志物。主成分分析表明，对于所有六个样本，基于品种的区分非常好。特别是，2-戊基呋喃可用于区分绿肉和黄肉猕猴桃品种，而七种挥发性化合物可被鉴定为“Dorì”的生物标志物。这些发现与感官分析一致，感官分析表明，酯类含量最丰富的“Dorì”品种具有非常高的成熟果实气味和甜味感官特征值。总的来说，这些结果可以为未来的猕猴桃品种选育提供建议，以提高其营养和香气品质。
