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Direct Determination of Aroma Compounds as an Index of Pear Maturity
Author(s) -
HEINZ D. E.,
CREVELING R. K.,
JENNINGS W. G.
Publication year - 1965
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.1365-2621.1965.tb01817.x
Subject(s) - pear , flavor , climacteric , aroma , ethylene , food science , maturity (psychological) , chemistry , horticulture , biology , biochemistry , psychology , developmental psychology , genetics , menopause , catalysis
SUMMARY The production of esters of trans:2‐cis:4‐decadienoic acid, which have been identified as contributory flavor compounds of Bartlett pear, are shown to increase rapidly at the climacteric, and continue to increase as ethylene and CO 2 production decline. The production of the decadienoates can he readily followed by ultraviolet spectrophotometry, and their measurement offers a simple and convenient criterion of fruit maturity that is a direct function of fruit flavor. Gamma irradiation of pears, which produces a flavorless and subnormal fruit, also severely inhibits the production of the decadienoates.