Abstract: This study systematically evaluated the sensory profiles of five Actinidia arguta varieties by integrating intelligent sensory techniques with volatile metabolomics. The results showed that Longcheng 2 had the highest skin brightness, whereas Tianyuan Hong exhibited the greatest skin saturation, both traits being important for consumer preference. Electronic nose data revealed that sensors W2W (aromatic and organosulfur compounds) and W1W (terpenes) exhibited strong responses to all varieties. Electronic tongue analysis identified sweetness as the key taste attribute differentiating A. arguta varieties. Ziyu received the highest overall sensory score. Volatile metabolomics identified terpenes, esters, alcohols, ketones, and heterocyclic compounds as the main aroma constituents in these kiwifruits. Based on relative odor activity values (ROAVs), ten aroma attributes were identified, including sweet, fruity, and floral notes. Furthermore, 14 key differential aroma compounds were selected. The unique citrus-like aroma of Ziyu was jointly contributed by o-cymene and p-cymene, the typical rose aroma of Tianyuan Hong was attributed to tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran, and the grassy-fruity aroma of Huanyou 1 originated from (1S)-(+)-3-carene. These findings elucidate the differences in sensory attributes among A. arguta varieties at the volatile compound level. This study provides a theoretical basis for structural optimization and targeted processing in the A. arguta industry, along with scientific support for informed consumer choice.

Key words: Actinidia arguta; sensory quality; aroma; electronic sensor technology; volatile metabolomics