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Volatile Esters of Bartlett Pear. II. a
Author(s) -
JENNINGS W. G.,
CREVELING R. K.
Publication year - 1963
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.1365-2621.1963.tb00163.x
Subject(s) - pear , chemistry , hydrolysate , alcohol , organic chemistry , gas chromatography , ethyl ester , infrared spectroscopy , chromatography , hydrolysis , botany , biology
SUMMARY On the basis of gas chromatographic studies, infrared and ultraviolet spectroscopy, and carbon‐hydrogen balance, the C‐10 unsaturated acid previously reported to be a major constituent of pear essence hydrolysates was identified as 2,4‐decadienoic acid. An alcohol previously isolated was found to be a contaminant (2,‐ethylhexanol‐1) that could occur frequently in this type of work. Analyses of freshly prepared essence hydrolysates indicate the presence of ethyl, n ‐propyl, and probably n ‐amyl, esters.