ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1964.tb01711.x
