Identification of Headspace Volatile Compounds From Different Pear (Pyrus Communis L.) Varieties

Effect of controlled atmosphere storage on production of volatiles and ethylene from cv. Zaosuli pears

“…2-methylbutan-1-ol, 4-methyl-1-pentanol, 2-heptanol, n-hexanal, (E)-2-hexenal, benzaldehyde, butyl 2-methylbutyrate and limonene were the most abundant compounds, with concentrations of about 500 to 900 mg/kg, whereas butyl acetate represented more than 90% of the total ester production. The major esters contributing to the aroma of asian pears (P. serotina) are hexyl acetate and butyl acetate, while other common esters are also observed (Takeoka et al 1992;Suwanagul, Richardson 1998;Makkumrai et al 2014). Our results were similar.…”

“…The effects of low oxygen combined with considerably higher than normal CO 2 levels, accompanied by subsequent exposure to temperatures of 18°C, do not lead to a significant softening of the flesh. In contrast, the ripening of European pears is usually characterized by softening (Suwanagul, Richardson 1998;Argenta et al 2003;Hiwasa et al 2003) and changes in aroma (Rizzolo et al 2005;Chiriboga et al 2011;Makkumrai et al 2014), with corresponding changes in levels of sugars, organic acids and the production of volatiles.…”

“…Most commercial fruit, however, is still kept under normal air storage conditions, and so far the use of controlled atmospheres to extend the storage period and reduce the loss of firmness, acidity, sugars and volatiles (El-Sharkawy et al 2003;Zhou et al 2015) has not been widely adopted. Among the important compounds of pear cultivars with Bartlett-like aromas are ethyl (E)-2-, (Z)-2-decadienoate and hexyl acetate (Jenning 1961;Suwanagul, Richardson 1998). In contrast, Chinese pear cultivars produce aromas composed mainly of esters and oxygenated compounds such as aldehydes and ketones, including the most prominent volatile compounds such as ethyl esters with short-to medium-length carbon chains (Kou et al 2012;Li et al 2014b).…”

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)

“…The odor compounds of pear have been reported to consist of over 300 components including hydrocarbons, aldehydes, alcohols, esters, ketones and sulphur compounds (Suwanagul and Richardson 1998). 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).…”

“…Horvat et al (1992) described the diversity of the relative amounts of individual compounds from 5 Asian pear cultivars. Imayoshi et al (1995) reported ethyl acetate, ethyl butanoate and ethyl hexanoate as the major esters emitted by the Chinese white pear 'Ya li', which produced an ester profile quite different from that of European pears (Shiota 1990, Suwanagul andRichardson 1998). Acetate esters such as butyl acetate and hexyl acetate were detected as dominant components in Chinese sand and xinjiang pear cultivars 'Seuri' and 'Kuerle fragrant pear' (Chen et al 2006, Takeoka et al 1992.…”