Aroma compounds in fruits and related products are known to occur in free and glycosidically bound forms. In this study, free and bound volatiles in juices and wines of two kiwifruit cultivars, Actinidia deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’, were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. Results showed that 67 free and 79 bound volatiles were found in juices and wines. Alcohols were the most abundant free volatiles, while the most representative bound volatiles were terpenoids. β-Damascenone and 4-methyl-3-penten-2-one released from aroma precursors were found in ‘Hort16A’ juice for the first time. Fruity, floral, and sweet flavors appeared to be the characteristic aroma in kiwifruit juices and wines. Principal component analysis showed that kiwifruit wines had a great aroma potential. Cluster analysis revealed that juices and wines had different profile of free volatiles, while similar bound volatile compositions were found. Moreover, abundant bound volatiles were discovered in these two kiwifruit pomace for the first time, indicating their potential applications in food and cosmetics industry.

中文翻译：

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“ Hayward”和“ Hort16A”猕猴桃及其葡萄酒中游离和结合的挥发性化合物

已知水果和相关产品中的香气化合物以游离和糖苷键结合的形式存在。在这项研究中，通过固相微萃取-气相色谱-质谱法分析了两个猕猴桃品种猕猴桃“ Hayward”和中华曲霉“ Hort16A”的果汁和葡萄酒中的游离和结合挥发物。结果表明，果汁和葡萄酒中发现了67种游离挥发物和79种结合挥发物。酒精是最丰富的游离挥发物，而最具代表性的结合挥发物是萜类。β-从香气前体中释放出的大马烯酮和4-甲基-3-戊烯-2-酮首次在'Hort16A'果汁中发现。果味，花香和甜味似乎是奇异果汁和葡萄酒中的特征香气。主成分分析表明，奇异果酒具有很大的香气潜力。聚类分析表明，果汁和葡萄酒的游离挥发物特征不同，而结合挥发物的组成相似。此外，在这两个奇异果渣中首次发现了丰富的结合挥发物，表明它们在食品和化妆品工业中的潜在应用。