The aroma-active compounds in the whole fruit, pulp, and columella of fresh and thermally treated kiwifruit from three varieties (CX), (HW), and (XX) were analyzed. Major aroma-active C6 alcohols and aldehydes were abundant in the pulp, while key esters were predominant in the columella. Quantitative descriptive analysis (QDA) indicated that the heating of pulp caused large changes in the fruity and sweet notes, while the intensities of grassy, pungent, and cooked cabbage notes in thermally treated whole kiwifruit (TW) were considerably stronger than thermally treated pulp (TP). Based on GC-MS/O and OAV, 17 odor-active compounds were identified. TP had substantial reductions in key alcohols and aldehydes, and the presence of columella attenuated the heat losses in characteristic esters. Decanal, (E)-2-decenal, 1-octen-3-one, and dimethyl sulfide, formed during heating, were positively correlated with the cooked cabbage odor by partial least-squares regression (PLSR). Hierarchical cluster analysis (HCA) revealed that aroma profiles of TP in CX and HW were similar to fresh samples, suggesting that the columella indeed affected the aroma profile during thermal treatment, especially for CX and HW. Altogether, these results could offer recommendations for kiwifruit juice processing to improve the aroma quality of juice products by changing the content of columella.

分析了来自三个品种 (CX)、(HW) 和 (XX) 的新鲜和热处理奇异果的整个果实、果肉和小柱中的香气活性化合物。果肉中主要有芳香活性的 C6 醇和醛类物质，而关键酯类物质主要存在于小柱中。定量描述分析 (QDA) 表明，果肉加热导致果味和甜味发生较大变化，而热处理后的整个奇异果 (TW) 中青草味、辛辣味和煮熟的卷心菜味的强度明显强于热处理后的果肉。 TP）。基于 GC-MS/O 和 OAV，鉴定了 17 种气味活性化合物。TP 显着减少了关键醇和醛的含量，并且小柱的存在减弱了特征酯的热损失。癸醛、(E)-2-癸烯、1-辛烯-3-酮和二甲基硫醚，通过偏最小二乘回归（PLSR），在加热过程中形成的，与煮熟的卷心菜气味呈正相关。层次聚类分析 (HCA) 显示，CX 和 HW 中 TP 的香气特征与新鲜样品相似，表明小柱确实影响了热处理过程中的香气特征，尤其是 CX 和 HW。总之，这些结果可以为猕猴桃汁加工提供建议，通过改变小柱的含量来提高果汁产品的香气质量。特别是对于 CX 和 HW。总之，这些结果可以为猕猴桃汁加工提供建议，通过改变小柱的含量来提高果汁产品的香气质量。特别是对于 CX 和 HW。总之，这些结果可以为猕猴桃汁加工提供建议，通过改变小柱的含量来提高果汁产品的香气质量。