Characterisation of bound flavour components in kiwifruit

Glycosidically bound volatiles in kiwifruit have been studied. The compounds were isolated from kiwifruit juice by absorption onto a column of Amberlite XAD‐2 followed by washing with pentane and elution with methanol. Volatiles were released by enzymic hydrolysis with β‐glucosidase. Major components found and identified by GC‐MS were E‐hex‐2‐enal and benzaldehyde. Compounds not previously identified in kiwifruit include octan‐3‐ol, camphor, 4‐methylbenzaldehyde, 2‐hydroxybenzaldehyde, neral, geranial, methyl 2‐hydroxybenzoate, nerol, geraniol and 2‐phenylethanol.