Abstract
Kiwifruit volatile flavour compounds were evaluated with headspace solid-phase microextraction (SPME) as a sample concentration technique. Gas chromatography–mass spectrometry (GC–MS) was used for qualitative and semi-quantitative analysis after SPME. Components such as heptanal, ethyl hex-3-enoate, 6-methylhept-5-en-2-one, acetic acid, c/t-2-nonenal (mixture) and c/t-2-decenal (mixture), which were previously found only in kiwifruit juice, were detected by headspace SPME–GC–MS. Other compounds (pent-4-enal, t,t-nona-2,4-dienal, 2-nonanone, ethyl octanoate, butyrolactone and 2-propenyl butanoate), which had not been found previously, were identified. Flavour volatiles of kiwifruit were very sensitive to storage time and state of ripeness.
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