Flavor Evaluation of “Hongyang” Kiwifruit From Different Cultivation Regions Based on Electronic Tongue Sensory Assessment and HS‐SPME‐GCMS Analysis

ABSTRACT Significant flavor variations are frequently observed among fruits from different geographical regions, with volatile organic compounds (VOCs) being major contributors to these differences. However, research studies on flavor profiles of kiwifruit from diverse origins remain limited. In this study, the widely cultivated “Hongyang” kiwifruit was used to investigate regional flavor differences and their contributing factors. Samples were collected from five major cultivation regions in China, including representative areas in Sichuan, Hubei, and Guizhou. Electronic tongue assays revealed that all Guizhou samples exhibited high sugar and acid levels. Employing a widely targeted volatilomics approach, a total of 341 VOCs were identified, predominantly comprising terpenoids, esters, and heterocyclic compounds, thereby establishing the most comprehensive aroma profile of “Hongyang” kiwifruit to date. The partial least squares‐discriminant analysis (PLS‐DA) identified 15 differential VOCs, among which 8 VOCs were aromatic. Notably, the Hubei samples showed a significant accumulation of gamma‐terpineol, a volatile compound known to impart terpineol‐ and lilac‐like aromas, thereby contributing to the characteristic flavor profile of these samples. Additionally, the samples from Guizhou significantly accumulated, ketones with grassy smelling and sweet‐tasting furans, primarily including (E)‐3‐octen‐2‐one and 2‐pentanoylfuran. This study provides a reference for the geographical distinction and selecting optimal cultivation locations for “Hongyang” kiwifruit.