Changes in the volatile composition of La France pear during maturation

Shiota, Haruyasu

doi:10.1002/jsfa.2740520315

Cited by 48 publications

(46 citation statements)

References 10 publications

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“…The flavor of Bartlett pears is mainly dominated by estery, fruity, and green notes. Shioto (48) reported on the differences between two cultivars of pears: La France and Bartlett. The flavor composition was reviewed by Paillard (49).…”

Section: Strawberry a Further Fruit Investigated In Our Laboratoriesmentioning

confidence: 99%

The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

Güntert¹,

Krammer²,

Sommer³

et al. 1998

ACS Symposium Series

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The Vacuum Headspace Method is a very gentle work-up procedure especially suited for the analysis of fruits. Comparison of the Simultaneous Distillation-Extraction Method, the Dynamic Headspace Method, and the Vacuum Headspace Method shows clearly the superior performance of the latter with respect to the sensory impression of the resulting extracts. Sensory evaluation of the vacuum headspace extracts of various fruits (e.g., passion fruit, strawberry, pear, peach, raspberry, cherry) leads to very fruit-typical descriptions. Consequently, the qualitative and quantitative flavor patterns of the analyzed fruits represent the genuine fruit flavors very well.The comparison of the different work-up procedures is explained in detail. Moreover, the volatile constituents of various analyzed fruits are shown and discussed. The importance of individual flavor compounds for the respective fruit flavor is indicated. It is explained how these results can serve as the basis for the composition of a new type of fresh-fruit flavors.The analysis of food flavors has been dramatically improved over the past 30 years, mainly through the invention of new work-up procedures, modern separation techniques (high resolution gas chromatography on fused silica capillaries, high performance liquid chromatography), and more sensitive spectroscopic methods (nuclear magnetic resonance, mass spectrometry, fourier transform infrared spectroscopy) some of them being available as hyphenated techniques (HRGC-MS, HRGC-FTIR). This continuous development has, over the years, led to results and publications about virtually every food flavor. Thousands of flavor compounds have been identified in the different foods and are collected in libraries (7).

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Section: Strawberry a Further Fruit Investigated In Our Laboratoriesmentioning

confidence: 99%

The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

Güntert¹,

Krammer²,

Sommer³

et al. 1998

ACS Symposium Series

View full text Add to dashboard Cite

show abstract

“…All characteristics of ripe pear, such as starch and chlorophyll degradation, and the biosynthesis of volatile compounds (Jennings et al, 1964;Shiota, 1990), occur during the ripening process. In addition, fruit that are harvested at an optimum time soften and develop a buttery and juicy texture after several days or within a few weeks after harvest.…”

Section: Introductionmentioning

confidence: 99%

Nondestructive Method for Measuring Fruit Ripening of 'La France' Pears Using a Laser Doppler Vibrometer

秀樹¹,

一朗²,

章二³

et al. 2006

J. Japan. Soc. Hort. Sci.

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The elastic index of 'La France' pears was measured during ripening by a laser Doppler vibrometer (LDV). Fruit were harvested thrice during the 1999 season. After harvest, samples of fruit were just allowed to ripen at 20°C. A portion of optimum-harvested fruit was stored at 1°C for 2 weeks or 1, 2 or 4 months and transferred to 20°C for ripening. The value for the elastic index of early-harvested fruit was 36.4 × 10 5 Hz 2 ·g 2/3 just after harvest; the values declined with a function of time. The elastic index of optimum-harvested pear showed a bi-phasic decrease, whereas that of late-harvested fruit exhibited a sharp decrease with a single-phase pattern as the fruit ripened. Storage reduced the elastic index and modified the decreasing pattern. Optimum-harvested fruit that were stored at 1°C for 2 weeks showed a slight bi-phasic decrease in the elastic index, whereas fruit stored for 1 or 2 months did not. Fruit stored at 1°C for 4 months showed the lowest initial value ) and little decrease. The correlation coefficients between flesh firmness, measured by a conventional probe method and the elastic index, was significantly high, independent of harvest date or storage periods. The only exception was with fruit stored at 1°C for 4 months. These results indicate that 'La France' pear fruit exhibit bi-phasic decreases in the elastic index when they were harvested at optimum period and stored for periods up to 2 weeks; furthermore, fruit firmness of 'La France' pears is amenable to analysis by an LDV.

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“…These compounds play a significant role in a pest's host choice and in the plant's indirect defences Baehrecke et al, 1989;Kessler and Baldwin, 2001;Van Poecke et al, 2001;James, 2005). Furthermore, volatiles such as dibutyl phthalate and diisobutyl phthalate, which were determined in our experiment, are also found in fruits, mushrooms, and insects, and they are important plasticizers used in the production of various plastics (Shaw and Wilson, 1982;Shiota, 1990;Jang and Shang, 1994;Fujii et al, 2003). However, there are no reports regarding the use of isophorone, dibutyl phthalate, and diisobutyl phthalate as plant semiochemicals in pest monitoring and control.…”

Section: Discussionmentioning

confidence: 50%

Development of Semiochemical Attractants for Monitoring and Controlling Chlorophorus caragana

Zong

Liu²,

Cao³

et al. 2013

Zeitschrift Für Naturforschung C

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Chlorophorus caragana is an important wood-boring pest that infests Caragana korshinskii. The larvae bore into the stems to the point of hollowing them out, causing the whole tree to wither and even die. To control these infestations, volatile compounds were collected from C. korshinskii and used in electroantennography to ascertain which plant semiochemicals could be used to trap adult C. caragana in the fi eld. Isophorone, cis-3-hexen-1-ol, 3-pentanone, dibutyl phthalate, and diisobutyl phthalate were the main volatile compounds produced by C. korshinskii. These compounds induced dose-dependent electrophysiological responses in the antennae of adult C. caragana to some degree. Accordingly, 58 different compound mixtures were tested in fi eld trapping experiments over two consecutive years. Isophorone was most attractive to adult insects. In the fi eld, the best traps were funnelshaped ones hanging at a height of 1 m. The trapping effi ciency was 63.8%. Adult beetles appear between mid June and late August, with an eclosion peak in mid July. The prototype trapping system developed could be used as a tool to monitor and control C. caragana adults.

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Changes in the volatile composition of La France pear during maturation

Abstract: ABSTRACT

Cited by 48 publications

References 10 publications

The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

Nondestructive Method for Measuring Fruit Ripening of 'La France' Pears Using a Laser Doppler Vibrometer

Development of Semiochemical Attractants for Monitoring and Controlling Chlorophorus caragana

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