Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)

Abstract

Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited. This study aimed to understand the flavor quality and key volatile aroma compounds of different A. arguta fruits. We examined 35 A. arguta resource fruits for soluble sugars, titratable acids, and sugar–acid ratios. Their organic acids and volatile aroma compounds were analyzed using high-performance liquid chromatography (HPLC) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). The study found that among the 35 samples tested, S12 had a higher sugar–acid ratio due to its higher sugar content despite having a high titratable acid content, making its fruit flavor superior to other sources. The A. arguta resource fruits can be classified into two types: those dominated by citric acid and those dominated by quinic acid. The analysis identified a total of 76 volatile aroma substances in 35 A. arguta resource fruits. These included 18 esters, 14 alcohols, 16 ketones, 12 aldehydes, seven terpenes, three pyrazines, two furans, two acids, and two other compounds. Aldehydes had the highest relative content of total volatile compounds. Using the orthogonal partial least squares discriminant method (OPLS-DA) analysis, with the 76 volatile aroma substances as dependent variables and different soft date kiwifruit resources as independent variables, 33 volatile aroma substances with variable importance in projection (VIP) greater than 1 were identified as the main aroma substances of A. arguta resource fruits. The volatile aroma compounds with VIP values greater than 1 were analyzed for odor activity value (OAV). The OAV values of isoamyl acetate, 3-methyl-1-butanol, 1-hexanol, and butanal were significantly higher than those of the other compounds. This suggests that these four volatile compounds contribute more to the overall aroma of A. arguta. This study is significant for understanding the differences between the fruit aromas of different A. arguta resources and for scientifically recognizing the characteristic compounds of the fruit aromas of different A. arguta resources.

Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses

“…The results indicated a potentially considerable contribution of tartaric acid, malic acid, acetic acid and succinic acid to the taste of loquat jam. Tartaric acid could contribute a fresh acid taste to loquat jam [22]. Malic acid and acetic acid could provide a mellow taste to loquat jam as two sourness sources.…”

“…They provide useful methods for analyzing the sensory characteristics of food. In recent years, there have been increasing reports on the use of the aforementioned instruments to study the sensory quality of food [22][23][24]. Calory Answer, also known as a food calorie analyzer, uses the principle of near-infrared spectroscopy to provide a reference for analyzing food energy.…”

Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry

“…Organic acids HPLC Citric acid, quinic acid, ascorbic acid, and malic acid [34] HPLC citric acid, quinic acid [35] Volatile compounds GC-O, GC-MS Ethyl butanoate, Hexanoate, 2-Methylbutanoate, 2-Methylpropanoate, Hexanal and Hex-E2-enal [7] GC-MS Ethyl butanoate, Furaneol, 1-Penten-3-one, Pentanal, Hexanal, (E)-2-Hexenal, 1-Octen-3-ol, Linalool, Terpinen-4-ol, and α-terpineol [21] GC-MS 1-Methyl-4-(1-methylethylidene)-cyclohexene, Butanoic acid ethyl ester, Ethanol, Hexanoic acid ethyl ester, Benzoic acid methyl ester, β-Myrcene,D-Limonene and β-Pinene [22] GC-MS Ethyl butyrate [23] GC-IMS Isoamyl acetate, 3-Methyl-1-butanol, 1-Hexanol, and Butanal [35] GC-MS Ethyl butanoate [36] GC-MS 2,5-Dimethyl-4-hydroxy-3(2 H)-furanone (Furaneol), Benzyl alcohol, 3-Hydroxy-beta-damascone, Hexanal, and (Z)-3-Hexen-1-ol [37] GC-MS E-2-Hexenal [38] In this study, we determined the total soluble sugar, titratable acid, organic acid, and aroma content of ten A. arguta varieties harvested in 2022, in Zuojia Town, Jilin City, Jilin Province, China, and established the fingerprints of volatile compounds in different varieties of A. arguta fruits. We also screened the key volatile compounds affecting the aroma of A. arguta fruits by combining OAV (odor activity value) analysis and VIP (variable importance in projection) analysis.…”

“…Ethyl butyrate [23] GC-IMS Isoamyl acetate, 3-Methyl-1-butanol, 1-Hexanol, and Butanal [35] GC-MS Ethyl butanoate [36] GC-MS 2,5-Dimethyl-4-hydroxy-3(2 H)-furanone (Furaneol), Benzyl alcohol, 3-Hydroxy-beta-damascone, Hexanal, and (Z)-3-Hexen-1-ol [37] GC-MS E-2-Hexenal [38]…”