Kiwifruit flavour: A review

The commercially available kiwifruit species are appreciated for their flavour and distinctive appearance. The aromas of the commercial species Actinidia deliciosa ‘Hayward’, Actinidia chinensis ‘Hort16A’ and Actinidia arguta have been studied applying diverse analytical techniques. Major volatile compounds and important odorants have been identified. The effects of ripening and storage have been evaluated. The perception of kiwifruit flavour by consumers has been assessed, also considering the need to identify flavour targets for breeding. The present review in addition gives insights on the new research area concerning gene regulation of the aroma of kiwifruit.