Chemical compounds and sensory assessment of kiwifruit (Actinidia chinensis (Planch.) var. chinensis): electrochemical and multivariate analyses |
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| Affiliation: | 1. DISTAAM, Dipartimento di Scienze e Tecnologie Agro-alimentari Ambientali e Microbiologiche, Università degli Studi del Molise, via Tiberio 21, 86100 Campobasso, Italy;2. Dipartimento di Scienze e Tecnologie Chimiche, Università ‘Tor Vergata’, via della Ricerca Scientifica, 00133 Roma, Italy;3. Istituto Nazionale della Nutrizione, 00178 Roma, Italy;4. Istituto Sperimentale per la Frutticoltura, 00134 Roma, Italy;1. Max Rubner-Institut, Department of Safety and Quality of Fruit and Vegetables, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany;2. Karlsruhe Institute of Technology, Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Adenauerring 20a, 76131 Karlsruhe, Germany;3. Karlsruhe Institute of Technology, Institute of Organic Chemistry, Fritz-Haber-Weg 6, 76131 Karlsruhe, Germany;4. Unit Fruit Science, Center of Life and Food Sciences Weihenstephan, Technische Universität München, Dürnast 2, 85354 Freising, Germany;5. Karlsruhe Institute of Technology, Institute for Biological Interfaces 4, P.O. Box 3640, 76021 Karlsruhe, Germany;1. Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;3. Department of Horticultural Science, Mokpo National University, Muan, Jeonnam, South Korea;4. Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Warsaw, Poland;5. Gdańsk University of Technology, Chemical Faculty, Department of Analytical Chemistry, Gdańsk 80 952, Poland;6. Institute for Drug Research, School of Pharmacy, Hadassah Medical School, The Hebrew University, Jerusalem 91120, Israel |
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| Abstract: | This study reports the analytical and sensory analyses made on selected kiwifruit genotypes (Actinidia chinensis (Planch.) var. chinensis) produced from seeds of fruit gathered in the Guangxi region of the People’s Republic of China. The analytical measurements of some soluble sugars, such as glucose and fructose, and non-volatile acids, such as malic and ascorbic acid, were carried out using innovative analytical procedures based on fast and selective devices that require very little or no sample treatment. The multivariate techniques, Principal Component Analysis and Cluster Analysis, useful when many variables are involved, allowed the classification of kiwifruit genotypes according to sugar and non-volatile acid contents and sensory properties. Citric acid, the major organic acid, ranged from 0.8 to 1.8 g per 100 g of fresh weight and malic acid content was 0.1–0.5 g per 100 g of fresh weight. The levels of fructose and glucose (present in approximately equal amounts in most of the genotypes analysed), were higher than that of sucrose in almost all the genotypes. Ascorbic acid content in kiwifruit samples from genotypes of Actinidia chinensis (Planch.) var. chinensis was higher than the typical mean content in Actinidia chinensis var. deliciosa (A Chev) cv Hayward. Sensory assessment showed that total fruit aroma and flavour were the best discriminating attributes and were highly correlated with overall quality. No consistent correlation was found between overall quality and the sensory attributes of sweetness, juiciness and firmness. |
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