Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

Actinidia arguta, a widely consumed fruit, is well-known for its distinct flavor. However, there has been a lack of systematic investigation on the differences in volatile organic compounds (VOCs) and aroma characteristics among cultivars. In this study, 10 A. arguta cultivars were analyzed for aroma characteristics by GC–MS, sensory analysis, and OAV combined with chemometrics. A total of 52 VOCs were identified, with terpenoids being the most abundant. Based on partial least squares-discriminant analysis (PLS-DA), 12 VOCs were identified as biomarkers for distinguishing cultivars. Furthermore, 28 VOCs were found as aroma-active compounds, contributing fruity, green, floral, sweet, and minty aroma notes to A. arguta. Notably, α-ionone, β-ionone, and β-damascening exhibited high OAVs, making a significant contribution to the floral note. An aroma wheel was developed to represent the overall aroma profile of A. arguta. These findings provide a theoretical foundation for quality evaluation and cultivar breeding of A. arguta. •Twelve VOCs were found as distinguishing cultivars of biomakers by PLS-DA.•Twenty-eight aroma-active compounds were identified by OAVs and sensory evaluation.•arguta aroma notes were categorized as fruity, green, floral, sweet, and minty.•An aroma wheel was developed to represent the overall aroma profile of A. arguta.•The proposed formation pathways of key aroma-active compounds were discussed.