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Changes in the volatile composition of La France pear during maturation
Author(s) -
Shiota Haruyasu
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740520315
Subject(s) - pear , composition (language) , chemistry , extraction (chemistry) , maturity (psychological) , ethyl acetate , distillation , food science , chemical composition , botany , chromatography , organic chemistry , biology , psychology , developmental psychology , linguistics , philosophy
Volatile constituents were separated from fully ripe La France pear by using simultaneous distillation and extraction. The principal volatile components were ethyl, propyl, butyl and hexyl acetates, which accounted for 70.6%. Hex‐5‐enyl acetate was detected as an interesting component and probahly contributes to the ketonic estery odour of this pear. The changes in the composition of volatile components during maturation were also investigated. The concentrations of the esters, especially acetates, increased markedly with increasing maturity of the fruit. These results were compared with those obtained from Bartlett pear.