猕猴桃
栽培
芳香
感官分析
猕猴桃
猕猴桃
园艺
感觉系统
生物
食品科学
主成分分析
植物
数学
统计
神经科学
作者
Rosaria Cozzolino,Beatrice De Giulio,Milena Petriccione,Antonella Martignetti,Livia Malorni,Luigi Zampella,Carmine Laurino,M Pellicano
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-06-01
卷期号:316: 126340-126340
被引量:35
标识
DOI:10.1016/j.foodchem.2020.126340
摘要
Volatile organic compounds, quality and sensory parameters of four yellow- ('Dorì', 'G3', 'Jintao' and 'Soreli') and two green-fleshed ('Hayward' and 'Summer') kiwifruit cultivars were assessed. Statistical analysis was performed on volatiles, quality and sensory data for the identification of biomarkers of different kiwifruit cultivars. Principal component analysis 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 'Dorì'. These findings are in agreement with the sensory analysis, which revealed that 'Dorì', 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.
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