Cozzolino, R. published the artcileComparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit, SDS of cas: 106-32-1, the main research area is Actinidia volatile metabolite; Kiwifruit; PCA; Quality parameters; Sensory analysis; Volatile organic compounds.
Volatile organic compounds, quality and sensory parameters of four yellow- (‘Dori’́, ‘G3’, ‘Jintao’ and ‘Soreli’) and two green-fleshed (‘Hayward’ and ‘Summer’) kiwifruit cultivars were assessed. Statistical anal. was performed on volatiles, quality and sensory data for the identification of biomarkers of different kiwifruit cultivars. Principal component anal. 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 ‘Dori’́. These findings are in agreement with the sensory anal., which revealed that ‘Dori’́, 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.
Food Chemistry published new progress about Actinidia chinensis. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics