Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis

Abstract

While the roles of sugars and acids in fruit flavour are well known and described, the roles of volatile compounds that contribute to flavour and odour are more difficult to define. The determination of volatiles that make a significant contribution to the flavour of kiwifruit (Actinidia chinensis) is essential for efficient and cost effective flavour breeding. The aims of this study were to explore associations between volatile compounds, sensory and fruit attributes of A. chinensis fruit and to identify potential key flavour impact volatiles, superior parents and selection methods, using multivariate analysis. We investigated the volatiles produced by ripe fruit of 24 genotypes selected by principal component analysis (PCA) to represent the diversity of taste and fruit characteristics in a breeding population. Seventy-two volatiles were detected. Extended use of multivariate analysis proved powerful for gaining maximum information from the limited plant material. The volatiles were successfully grouped into four clusters, using hierarchical clustering of variables based on phenotypic correlations between volatiles to avoid a singular correlation matrix in PCA. Based on these clusters, associations between volatiles, sensory and fruit attributes were explored using PCA and multiple linear regressions. Principal components provided a measure of the balance of complex volatiles that is likely to affect consumer responses. Thirteen potential key impact volatiles that made a substantial contribution to the flavour of A. chinensis fruit were identified. Five esters were strongly associated with the flavours and odours characteristic of 'Hort16A'. Volatiles associated with 'sour taste', 'fruit ripeness', 'atypical 'Hort16A'-like odour' and 'atypical kiwifruit flavour' were also recognized. Parents with potentially desirable volatile profiles and a possible selection method for flavour breeding were identified.

Modifying Carbohydrate Supply to Fruit during Development Changes the Composition and Flavour of Actinidia chinensis var. chinensis ‘Zesy002’ Kiwifruit

“…chinensis and A. eriantha [53]. Cytokinin concentrations were also elevated in 'Zesy002' fruit in this study during early fruit development (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29) suggesting that cell division in this genotype occurred during the very early stages of kiwifruit growth [54] before treatments were applied. Therefore increases in fruit growth through high carbohydrate source supply to fruit sinks in this study were likely due to increased cell expansion [55].…”

“…As fruit growth slows, during the second stage of development starch accumulates rapidly in fruit [ 23 , 24 ], quinic acid concentrations decline and citric acid concentrations increase [ 25 ]. Later, fruit growth stops and fruit maturation begins with the breakdown of starch, an increase of soluble sugars, a gradual losss in firmness, changes in fruit pigments and the accumulation of volatile metabolites [ 18 , 26 , 27 , 28 ]. While the growth and development of several kiwifruit cultivars has been described (‘Hayward’ [ 29 ], ‘Hort16A’ [ 18 ], Actinidia arguta genotypes [ 30 ]), the growth and development of ‘Zesy002’ fruit has not yet been described.…”

HS-SPME/GC-MS Analysis of VOC and Multivariate Techniques Applied to the Discrimination of Brazilian Varieties of Mango

“…The other VOC were identified in just one of each variety, and thus they can be considered as possible flavor markers. According [3], esters, terpenes and aldehydes are very impactant on the fruit's flavor.…”

“…Chemical analysis of the flavor (volatiles) of several mango cultivars around the world has been reported [3][4][5][6] and has recently studied the spatial and temporal changes in the volatile profile of mango upon exogenous ethylene treatment, while [7] evaluating the attraction of west fruit flies to volatiles of three mango cultivars in field cage tests. In these works, a wide range of compounds has been identified, including esters, lactones, mono-and sesquiterpenes.…”

Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions

“…Ferguson and A. chinensis Planch. There are numerous studies regarding the quantitative and qualitative characterisation of VOCs in kiwifruit [Cheng et al, 2011;Garcia et al, 2012b;Mota et al, 2012]. For example, over 80 volatile compounds were identifi ed in A. deliciosa cultivar 'Hayward'.…”