Journal of Food Science · 1965 · 25 citations · 3 references
AgricultureHorticultural SciencesFruit SciencePomologyPostharvest PhysiologyFruit BiochemistryFruit Flavor ChemistryFruit PhysiologyFruit QualityFruit Quality EvaluationFruit RipeningAroma Formation In FruitFruit Aroma BiochemistryFruit Aroma ChemistryFruit Aroma EvaluationGamma Irradiation EffectsNatural Flavor CompoundsRipening-related Flavor ChangesVolatile Aroma Formation
SUMMARY The production of esters of trans:2‐cis:4‐decadienoic acid, which have been identified as contributory flavor compounds of Bartlett pear, are shown to increase rapidly at the climacteric, and continue to increase as ethylene and CO 2 production decline. The production of the decadienoates can he readily followed by ultraviolet spectrophotometry, and their measurement offers a simple and convenient criterion of fruit maturity that is a direct function of fruit flavor. Gamma irradiation of pears, which produces a flavorless and subnormal fruit, also severely inhibits the production of the decadienoates.
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