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For Reviewers
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
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Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
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ORIGINAL ARTICLE
Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions
1
Vytautas Magnus University, Botanical Garden, Z.E. Zilibero str. 2, LT-46324, Kaunas, Lithuania
2
Vytautas Magnus University, Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vileikos str. 8, LT-44404, Kaunas, Lithuania
3
Vilnius University, Institute of Mathematics and Informatics, Software Engineering Department, Akademijos str. 4, Vilnius, LT-08663, Lithuania
4
University of Warsaw, Botanic Garden, Faculty of Biology, Aleje Ujazdowskie 4, 00-478 Warsaw, Poland
5
Ataturk University, Agricultural Faculty, Department of Horticulture, 25240, Erzurum, Turkey
Submission date: 2020-04-02
Final revision date: 2020-06-05
Acceptance date: 2020-06-16
Online publication date: 2020-07-07
Publication date: 2020-07-07
Pol. J. Food Nutr. Sci. 2020;70(3):291-300
KEYWORDS
TOPICS
ABSTRACT
The composition of volatile organic compounds contributes to fruit flavour and is an important element of fruit quality. Berries of sixteen cultivars and female clones of Actinidia kolomikta were studied by GC-MS with headspace solid phase microextraction method. In total, 89 compounds were separated and identified. These compounds were classified as terpenes, esters, alcohols, aldehydes, anhydrides, diazoles, hydrocarbons, and ketones. Among volatile organic compounds, esters were the most abundant. Significant differences in the diversity of volatile organic compounds were found among A. kolomikta cultivars and clones. Based on these results, we selected potential accessions for the breeding of new cultivars. Summarising the results of this study, the accessions of A. kolomikta were grouped according to the main flavour compounds.
ACKNOWLEDGEMENTS
We express our gratitude to the team of the Instrumental Analysis Open Access Centre of Vytautas Magnus University for assistance carrying out chemical analyses.
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