title: Characterization of the bound volatile extract from baby kiwi (Actinidia arguta).
abstract: The glycosidically bound volatile fraction of baby kiwi ( Actinidia arguta ) was studied. Glycosidic precursors were isolated from juice by adsorption onto an Amberlite XAD-2 column. After enzymatic hydrolysis with Rapidase AR2000, the released aglycones were analyzed by GC-MS. Alcohols, terpenoids, and benzenoids were the most abundant compound classes. Aromatic compounds and norisoprenoids showed the highest concentrations. Major compounds were 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol), benzyl alcohol, 3-hydroxy-β-damascone, hexanal, and (Z)-3-hexen-1-ol. Precursors of aroma compounds including benzoic acid, cinnamic acid, and coniferyl alcohol were also found. Eugenol, raspberry ketone, and 4-vinylguaiacol were identified for the first time in the fruit of an Actinidia species. The high concentration of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in bound form (95.36 μg/kg) is particularly interesting and justifies further investigation.
authors.affiliation: Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand.
authors.forename: Coralia V
authors.initials: CV
authors.lastname: Garcia
authors.forename: Siew-Young
authors.initials: SY
authors.lastname: Quek
authors.forename: Ralph J
authors.initials: RJ
authors.lastname: Stevenson
authors.forename: Robert A
authors.initials: RA
authors.lastname: Winz
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D010936:Plant Extracts; D055549:Volatile Organic Compounds