Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose.

'Hongyang' kiwifruit is a new breed of red-fleshed cultivar that has become broadly popular with consumers in recent years. In this study, the internal quality and aroma of this kiwifruit during ripening were investigated by means of gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). Results showed that the green note aldehydes declined, the main fruity esters increased, and the terpenes had no obvious changes during ripening. Correlations between quality indices, volatile compounds, and E-nose data were analyzed by ANOVA partial least squares regression (APLSR), and the results showed that firmness and titratable acidity (TA) had highly positive correlations with ()-2-hexenal and hexanal, while soluble solids content (SSC) and SSC/TA ratio had positive correlations with ester compounds. The E-nose sensors of S7, S10, S8, S6, S9, and S2 were positively correlated with ester compounds, S1, S3, and S5 were mainly correlated with hexanal, and S4 was correlated with terpene compounds. Partial least squares regression (PLSR) and support vector machine (SVM) were employed to predict the quality indices by E-nose data, and SVM presented a better performance in predicting firmness, SSC, TA, and SSC/TA ratio ( > 0.98 in the training set and > 0.94 in the testing set). This study demonstrated that the E-nose technique could be used as an alternative to trace the flavor quality of kiwifruit during ripening.