Pear Fruit Volatiles

Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensisMaxim) harvested at different growing locations

“…Many studies on aroma have been conducted in Pyrus spp., focussing mainly on P. communis. To date, over 300 VOCs, including alcohols, aldehydes, esters, acids, and ketones have been identified in different pear cultivars, mainly in P. communis (Rapparini and Predieris, 2003). Chen et al (2006b) analysed VOCs in stored 'Yali' pear (P. pyrifolia Chinese white pear group) using a solid-phase micro-extraction (SPME) method.…”

Fruits and Fruit Flavor: Classification and Biological Characterization

“…More than 300 volatile compounds have been identifi ed in pear, including aldehydes, alcohols, esters, ketones, and sulfur compounds (Rapparini and Predieri 2003 ). The most important character -impacted compounds of pears are listed in Table 1.3 .…”

“…The most important character -impacted compounds of pears are listed in Table 1.3 . Methyl and hexyl esters of decadienoate are the character -impacted compounds of the European pear (Argenta et al 2003 ;Kahle et al 2005 ;Rapparini and Predieri 2003 ). Other volatile esters, for example, hexyl acetate, 2 -methylpropyl acetate, butyl acetate, butyl butanoate, pentyl acetate, and ethyl hexanoate possess strong pearlike aroma (Rapparini and Predieri 2003 ).…”

Diversity of odor-active compounds from local cultivars and wild accessions of Iwateyamanashi (<i>Pyrus ussuriensis</i> var. <i>aromatica</i>) revealed by Aroma Extract Dilution Analysis (AEDA)

“…Typical European pear has a buttery juicy texture with rich odor (Rapparini and Predieri 2003). However modern Japanese pear cultivars have only faint odor compare to European pear cultivars.…”

“…However, studies involving the odor compounds of pear are still relatively few compared to those concerned with apple, strawberry, peach and banana (Morton and Macleod 1990). The odor compounds of European pear have been studied extensively (Rapparini and Predieri 2003). In some European pears, butyl acetate and hexyl acetate are the major acetate esters Predieri 2002, Shiota 1990), while acetate esters are minor components in Asian pear cultivars such as 'Ya li', 'Choujuurou', 'Hosui', 'Kosui' and 'Shinko' (Horvat et al 1992).…”