ArticleFoods (Basel, Switzerland)2023
Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 21 citations in OpenAlex.
- Different treatments regulate starch degradation, ethylene biosynthesis, and energy metabolism involved in the preparation and shelf life of ready-to-eat kiwifruit.Food chemistry. Molecular sciences · 2026Article
- Advances in Kiwifruit Postharvest Management: Convergence of Physiological Insights, Omics, and Nondestructive Technologies.Current issues in molecular biology · 2025Review
- Article
- Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2025Article
- Volatile Fingerprinting and Regional Differentiation of Safflower (Foods (Basel, Switzerland) · 2025Article
- Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue.Foods (Basel, Switzerland) · 2025Article
- Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Widely Targeted Metabolomics Method Reveals Differences in Volatile and Nonvolatile Metabolites in Three Different Varieties of Raw Peanut by GC-MS and HPLC-MS.Molecules (Basel, Switzerland) · 2024Article
- A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng.Molecules (Basel, Switzerland) · 2024Article
- An Evaluation of the Impact ofMolecules (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Ready-to-eat kiwifruit has gained significant market value in recent years due to its convenience and the increasing consumer demand for healthy ready-to-eat snacks. The volatile compound content (VOC) in ready-to-eat kiwifruit is a crucial factor determining its flavor and aroma. VOC is an important characteristic that positively affects the overall evaluation of ready-to-eat kiwifruit. In this study, we utilized gas chromatography-ion mobility spectrometry (GC-IMS) to investigate changes in the composition of VOCs in ready-to-eat kiwifruit during different storage periods (every 12 h). Our results revealed the presence of 55 VOCs in ready-to-eat kiwifruit, with alcohols, esters, and ketones being the dominant compounds responsible for the aromatic flavor. Among these compounds, methyl caproate, ethyl butyrate, and ethyl propionate provided specific fruit flavors to ready-to-eat kiwifruit, whereas esters played a secondary role. Furthermore, varying trends were observed for different compound types as the storage period increased: alcohols exhibited a decreasing trend, whereas ester products and some sulfur-containing compounds showed an increase. Additionally, fingerprint profiles of volatile compounds were established for each storage period, enabling the identification of characteristic substances. This comprehensive analysis of volatile flavor substances during the ripening of ready-to-eat kiwifruit will greatly contribute to enhancing its sensory quality, consumer appeal, and overall marketability.
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