ArticleFoods (Basel, Switzerland)2021
Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed, 47 citations in OpenAlex.
- Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction.Food chemistry: X · 2026Article
- Characterization of Volatile Profile of Different Kiwifruits (Foods (Basel, Switzerland) · 2026Article
- The aldehyde (ALD) locus controls C6-aldehyde production in kiwifruit and affects consumer perception of fruit aroma.Plant physiology · 2025Article
- Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.NPJ science of food · 2025Article
- Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine.Foods (Basel, Switzerland) · 2024Article
- Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation for the Analysis of Volatile Aromatic Compounds in Apricot (Foods (Basel, Switzerland) · 2024Article
- Kiwifruit in the Omics Age: Advances in Genomics, Breeding, and Beyond.Plants (Basel, Switzerland) · 2024Review
- Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose.Food chemistry: X · 2024Article
- Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine.NPJ science of food · 2024Article
- Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance.Foods (Basel, Switzerland) · 2024Article
- Predicting the quality attributes related to geographical growing regions in red-fleshed kiwifruit by data fusion of electronic nose and computer vision systems.BMC plant biology · 2024Article
- Elucidating the influence of volatile compounds on aroma profiles across peach (Current research in food science · 2024Article
- Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity.Food chemistry: X · 2023Article
- Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles.Food chemistry: X · 2023Article
- Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the 'taro-like' aroma in pumpkin leaves.Frontiers in plant science · 2023Article
- Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry.Food chemistry: X · 2022Article
- Assessment of the 'taro-like' aroma of pumpkin fruit (Food chemistry: X · 2022Article
- Early Discrimination and Prediction ofFoods (Basel, Switzerland) · 2022Article
- Preparation, Shelf, and Eating Quality of Ready-to-Eat "Guichang" Kiwifruit: Regulation by Ethylene and 1-MCP.Frontiers in chemistry · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.