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--- pyrus_pyrifolia_burm._nak [2025/10/22 07:49] – andreas
+++ pyrus_pyrifolia_burm._nak [2025/10/22 08:00] (aktuell) – andreas
@@ Zeile 7: / Zeile 7: @@
 [[http://en.wikipedia.org/wiki/Pyrus_pyrifolia|Wikipedia]]
-| {{:et2mebutanoat.jpg|}} \\ ethyl 2-methylbutanoate \\ //(apple-peel like)// | {{:ethyl24decadienoateez.jpg|ethyl-(2E,4Z)-decadienoate}} \\ ethyl-(2E,4Z)-decadienoate \\ //(pear green)// | {{:farnesene_eealpha.jpg|(E,E)-α-farnesene}} \\ (E,E)-α-farnesene \\ //(woody green)// |
+Dynamic headspace sampling of vacuum steam distillated extracts of intact and blended Asian pear fruits showed ethyl propanoate, ethyl butanoate, ethyl hexanoate, butyl acetate, ethyl 2-methylbutanoate, hexyl acetate, ethyl octanoate, ethyl (Z)-4-decenoate, and ethyl (E,Z)-2,4-decadienoate as the main components. Calculated OAV  indicated that most important contributors to Asian pear aroma are (OAV): ethyl 2-methylbutanoate (37000), ethyl hexanoate (9427), ethyl butanoate (4756), ethyl 2-methylpropanoate (760), hexyl acetate (492), ethyl heptanoate (39), hexanal (37), ethyl pentanoate (27), ethyl propanoate (26), 3-methylbutylacetate (13), butyl acetate (13), (E)-2-hexenal (7), ethyl octanoate (6), ethyl (E,Z)-2,4-decadienoate (6), and octyl acetate (3).
+| {{:et2mebutanoat.jpg|}} \\ ethyl 2-methylbutanoate \\ //(apple-peel like)// | {{:ethyl24decadienoateez.jpg|ethyl-(2E,4Z)-decadienoate}} \\ ethyl-(2E,4Z)-decadienoate \\ //(pear green)// |
-Dynamic headspace sampling of vacuum steam distillated extracts of intact and blended Asian pear fruits showed ethyl propanoate, ethyl butanoate, ethyl hexanoate, butyl acetate, ethyl 2-methylbutanoate, hexyl acetate, ethyl octanoate, ethyl (Z)-4-decenoate, and ethyl (E,Z)-2,4-decadienoate as the main components. Calculated OAV  indicated that most important contributors to Asian pear aroma are (OAV): ethyl 2-methylbutanoate (37000), ethyl hexanoate (9427), ethyl butanoate (4756), ethyl 2-methylpropanoate (760), hexyl acetate (492), ethyl heptanoate (39), hexanal (37), ethyl pentanoate (27), ethyl propanoate (26), 3-methylbutylacetate (13), butyl acetate (13), (E)-2-hexenal (7), ethyl octanoate (6), ethyl (E,Z)-2,4-decadienoate (6), and octyl acetate (3). \\
 "Due to its particularly low odor threshold of 0.006 ppb, ethyl 2-methylbutanoate appears to be an important contributor to pear aroma... Analysis of fresh pear extract obtained by vacuum SDE revealed that ethyl 2-methyl-butanoate occurred in exclusively the S(+) configuration. Earlier studies had shown that this important ester is also present in exclusively the S(+) configuration in pineapple (Takeoka et al., 1990) and predominantly in the S(+) configuration in Granny Smith apples (Mosandl et al., 1991)." \\
 [Volatile constituents of Asian pear (Pyrus serotina)., Takeoka, G. R., Buttery, R. G., Flath, R. A., Journal of Agricultural and Food Chemistry, Vol.40(10), 1992, 1925-1929]
+"P.pyrifolia cultivars had the lowest number of volatile compounds, for example, ‘Hongxiangsu’ contained
+seven volatiles and ‘Zaobaimi’ contained eight." Volatile compounds and their concentrations (Zaobaimi; μg/kg) were hexanol (1.5), hexanal (35.8), (2E)-hexenal (2.3), nonanal (0.3), ethyl hexanoate (0.6), butyl acetate (0.3), acetic acid (2.0), and 2-octanone (0.3). \\
+[Li, Guopeng, et al. "Characterization of aromatic volatile constituents in 11 Asian pear cultivars belonging to different species." Afr. J. Agric. Res 7 (2012): 4761-4770]
 {{:pyrus_pyri.jpg}} \\
 Pyrus pyrifolia, Berlin, Germany (2025) © Christiane Lange [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=122783|inaturalist.org]]