Volatile Esters of Bartlett Pear. IV. Esters of Trans:2‐cis:4‐decadienoic Acid ^a

Abstract

SUMMARY Ethyl trans:2‐cis:4‐decadienoate was identified as a flavor component of Bartlett pear. The acid moiety was synthesized and found to be identical with that isolated from Bartlett pear. Quantities of this acid sufficient for sensory evaluations have been isolated from the seed oil of Sapium sebiferum. This latter source has been used to synthesize a series of esters whose odors are remarkably pear‐like.