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Volatile Esters of Bartlett Pear. IV. Esters of Trans:2‐cis:4‐decadienoic Acid a
Author(s) -
JENNINGS W. G.,
CREVELING R. K.,
HEINZ D. E.
Publication year - 1964
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.1365-2621.1964.tb00439.x
Subject(s) - pear , moiety , chemistry , flavor , ethyl ester , stereochemistry , organic chemistry , food science , botany , biology
SUMMARY Ethyl trans:2‐cis:4‐decadienoate was identified as a flavor component of Bartlett pear. The acid moiety was synthesized and found to be identical with that isolated from Bartlett pear. Quantities of this acid sufficient for sensory evaluations have been isolated from the seed oil of Sapium sebiferum. This latter source has been used to synthesize a series of esters whose odors are remarkably pear‐like.