Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit (Actinidia deliciosa ‘Hayward’)

Using solvent extraction followed by solvent-assisted flavour evaporation (SAFE), the volatile fraction from fruit of three hardy kiwi cultivars Actinidia arguta ‘Ananasnaya’, A. arguta ‘Bojnice’, and A. arguta ‘Dumbarton Oaks’ as well as from fruit of the common kiwi cultivar A. deliciosa ‘Hayward’ was isolated. Application of aroma extract dilution analysis (AEDA) to the volatile isolates afforded a total of 53 aroma-active compounds in the flavour dilution (FD) factor range of 1–8192, 14 of which are reported for the first time in kiwifruit. Results suggested that high amounts of green, grassy smelling (3Z)-hex-3-enal (FD 1024) in combination with low amounts of fruity smelling ethyl butanoate (FD 4) accounted for the typical aroma profile of Hayward kiwifruit, whereas the intense fruitiness of the hardy kiwifruit was associated with high amounts of ethyl butanoate (FD 1024 to 8192) and lower (FD 128 in Ananasnaya) to negligible amounts (FD < 1 in Bojnice) of (3Z)-hex-3-enal. The floral note of A. arguta ‘Bojnice’ and ‘Dumbarton Oaks’ could be linked to methyl and ethyl benzoate, which were not detected among the aroma-active compounds in A. deliciosa ‘Hayward’ and A. arguta ‘Ananasnaya’.