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Actinidia arguta: volatile compounds in fruit and flowers
Adam J Matich1, Harry Young, John M Allen
1The Horticultural and Food Research Institute of New Zealand Ltd, Private Bag 11030, Palmerston North, New Zealand. amaticch@hortresearch.co.nz
Phytochemistry
|May 10, 2003
Summary
Volatile compounds in Actinidia arguta flowers and fruit were analyzed, revealing distinct chemical profiles. This study is the first to report a range of linalool derivatives in Actinidia flowers.
Area of Science:
- Agricultural Science
- Plant Chemistry
- Food Science
Background:
- Actinidia arguta, commonly known as hardy kiwi, is gaining agricultural importance.
- Understanding the volatile organic compounds (VOCs) is crucial for flavor and aroma development in fruits and flowers.
Purpose of the Study:
- To investigate and characterize the volatile chemical constituents of Actinidia arguta flowers and fruit.
- To compare the volatile profiles obtained using different extraction methods.
Main Methods:
- Analysis of volatile components from Actinidia arguta flowers and fruit using headspace and solvent extraction techniques.
- Gas chromatography-mass spectrometry (GC-MS) was employed for compound identification.
Main Results:
- Over 240 volatile compounds were detected in total, with 60-70 identified per tissue.
- Flower volatiles were rich in linalool derivatives, sesquiterpenes, and benzene compounds.
- Fruit volatiles were dominated by esters and aldehydes, with fewer monoterpenes compared to flowers.
Conclusions:
- Headspace and solvent extraction methods yield different volatile compound profiles based on volatility and solubility.
- The presence of diverse linalool derivatives in Actinidia flowers is reported for the first time.
- Distinct chemical profiles exist between Actinidia arguta flowers and fruit, influencing their sensory characteristics.