Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction.

Authors

Lili Zhao, Na Li, Yixin Zhang, Zhenbin Liu, Lishan Yao, Lu Tian, Yangyang Jia, Haizhen Mo, Hongbo Li, Liangbin Hu

Published in

Food chemistry: X. Volume 39. Pages 104393. Epub Sep 02, 2026.

Abstract

Kiwifruit branches are abundant pruning residues with potential as plant-derived aroma materials. This study evaluated their feasibility for reconstructing the volatile profile of a commercial silver vine-associated aroma reference. Six kiwifruit branch samples and one commercial reference sample (G7) were analyzed using HS-GC-IMS. A total of 64 volatile compounds were tentatively annotated, and multivariate analysis showed that G7 had a distinct volatile profile compared with the individual branch samples. Twenty-six differential volatiles selected based on VIP > 1 and P < 0.05 were grouped into four odor-based aroma modules for blending optimization. A binary blend of Jintao and Jinyan branches at a ratio of 0.69:0.31 showed the highest module-level similarity to G7. ROAV analysis further identified eight key odor-active differential compounds associated with the characteristic aroma profile of G7. These results indicate that selected kiwifruit branches have potential as aroma materials for the reference-guided reconstruction of commercial silver vine-associated volatile profiles.

PMID:
42733914
Bibliographic data and abstract were imported from PubMed on 14 Sep 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.