Premium
Volatile Esters of Bartlett Pear. III. a
Author(s) -
JENNINGS W. G.,
SEVENANTS M. R.
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.tb01711.x
Subject(s) - pear , chemistry , aroma , flavor , moiety , chromatography , alcohol , gas chromatography , column chromatography , organic chemistry , food science , botany , biology
SUMMARY Bartlett pear essence was separated by gas chromatography without losing its desirable aroma characteristics. This was done by room‐temperature on‐column injections, followed by a programmed temperature increase of the chromatographic column. Evidence is presented indicating that the methyl (or other short‐chain alcohol moiety) ester of trans ‐2: cis ‐4 decadienoic acid is present. Hexyl acetate was identified as a “contributory flavor compound” of Bartlett pear. The infrared spectra of several other esters, which may be “character impact compounds,” are presented, and their correlations with functional groups are discussed.