Characterization of Volatile Profile of Different Kiwifruits (<i>Actinidia chinensis</i> Planch) Varieties and Regions by Headspace-Gas Chromatography-Ion Mobility Spectrometry.

ABSTRACT: The flavor and aroma of kiwifruit are largely influenced by the concentration of Volatile Organic Compounds (VOCs). To analyze the volatile profiles and identify characteristic aroma compounds, this study utilized Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) to analyze the aromatic compounds sourced from seven major production regions in China and New Zealand, covering red-, green-, and yellow-fleshed varieties. A total of 77 VOCs were identified, with esters, aldehydes, and ketones as the dominant classes. Significant regional and varietal differences were observed: red-fleshed kiwifruits from Yunnan exhibited high levels of 2-Vinyl-5-methylfuran, Ethyl formate, and 1-Penten-3-one; green-fleshed fruits from Shaanxi were rich in Limonene and Methyl hexanoate, and those from Yunnan

SUBMITTER: Du L 

PROVIDER: S-EPMC12786179 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature