ARS | Publication request: Aromatic Active Components in Aqueous Kiwi Essence and Kiwi Fruit Puree by Gc-Ms and Multidimensional Gc-Gc/o

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 5, 2002
Publication Date: August 17, 2002
Citation: JORDAN, M.J., MARGARIA, C.A., SHAW, P.E., GOODNER, K.L. AROMATIC ACTIVE COMPONENTS IN AQUEOUS KIWI ESSENCE AND KIWI FRUIT PUREE BY GC-MS AND MULTIDIMENSIONAL GC-GC/O. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2002. v. 50. p. 5386-5390.

Interpretive Summary: The aroma of fresh fruit puree and a commercial essence created from the puree were studied using several chemical methods. A total of 29 and 33 components were identified and quantified in the essence and the puree respectively. Ten components were quantified for the first time as constituents of the kiwi fruit. Analysis of these samples allowed for the identification of more than 80% of the aromatic active components present at trace levels in this fruit. A total of 35 components appear to contribute to the aroma of kiwi fresh puree and its aqueous essence with six compounds being reported to contribute to the aroma profile for the first time.

Technical Abstract: Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC/O) were utilized to study the aromatic profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. A total of 29 and 33 components were identified and quantified in the essence and the puree, respectively. Ten components were quantified for the first time as constituents of the kiwi fruit including: 3-penten-2-ol, 3-hydroxy-2-butanone, 3-methyl-2-butenal, 2-hexanol, nonanal, 3-methyl-1-butanol, 2-methyl-1-butanol, 3-methyl-2- butanone, 3-methyl-3-buten-2-one, and octane. Analysis of these samples by multidimensional gas chromatography-olfactometry (GC/O) allowed for the identification of more than 80% of the aromatic active components present at level traces in this fruit. A total of 35 components appear to contribute to the aroma of kiwi fresh puree and its aqueous essence. Components described for the first time as constituents of the aromatic profile in this fruit were 2-ethyl furan, 3-methyl-1-butanol, 2- cyclohexen-1-one, (E, E) -2,6-nonadienal, diethyl succinate, and hexyl hexanoate.