Volatile Esters of Bartlett Pear. III.a

摘要

SUMMARYBartlett 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 oftrans‐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 gro