Volatile aroma constituents of kiwifruit

Abstract

Abstract The volatile constituents of kiwifruit ( Actinidia chinensis Planch.) have been investigated. The volatiles were collected and concentrated using vacuum steam distillation and freeze concentration. The concentrated distillate was analysed by gas chromatography, gas chromatography‐mass spectrometry and reaction gas chromatography. Apart from methyl benzoate, all the components identified were alkyl and alkenyl esters, alcohols, aldehydes and ketones. The most abundant component was trans hex‐2‐enal. Odour evaluation of the components at the exit port of the gas chromato‐graph indicated that ethyl butanoate, hexanal and trans hex‐2‐enal are important contributors to the aroma of kiwifruit. One other component which does not show a peak in the chromatogram and which is not yet completely characterised may have particular significance.