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Volatile Esters of Bartlett Pears a, b
Author(s) -
JENNINGS WALTER G.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00795.x
Subject(s) - chemistry , caproic acid , capric acid , hydrolysis , alcohol , butyric acid , organic chemistry , aroma , acetic acid , hexanoic acid , caprylic acid , pear , yield (engineering) , gas chromatography , ethyl ester , isoamyl alcohol , chromatography , fatty acid , food science , botany , materials science , metallurgy , biology , lauric acid
SUMMARY Esters are responsible for the typical desirable aroma of Bartlett pear. Hydrolysis products of these esters were resolved by gas chromatography. The major ester acid is an unsaturated 10 carbon acid, which hydrogenates to yield n‐ capric acid, as identified by relative retention volume and infrared spectroscopy. Nonanoic acid is present in relatively large amounts, and smaller amounts of acetic, propionic, butyric, caproic, and caprylic acids are involved. The major ester alcohols include n‐ butyl alcohol and n‐ hexyl alcohol. Two other still unidentified alcohols, possibly polyfunctional or cyclic, occur in large amounts. The author was unable to find evidence of ethyl esters.