Identification of E‐Hex‐3‐enal as an important contributor to the off‐flavour aroma in kiwifruit juice

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AbstractThe volatile components of the juice of kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson var deliciosa cv Hayward) have been isolated by low temperature vacuum distillation followed by ether extraction of the aqueous distillate and by headspace sampling using Chromosorb 105 adsorption. Of the 73 compounds identified, E‐hex‐3‐enal has been shown to be a major contributor to the ‘old cut grass’ and ‘hay’ aroma notes found in kiwifruit juice. Several free carboxylic acids have also been identified as components of the volatiles.