Volatile Components of Bartlett Pear. V.

Abstract

SUMMARY The volatile essence of fresh, ripe Bartlett pears was separated into individual compounds by repetitive gas‐liquid chromatography. Techniques used for characterization included retention data; infrared, ultraviolet, nuclear magnetic resonance, and mass spectroscopy; melting points, and formation of appropriate derivatives. The compounds identified include: ethanol, n‐propanol, n‐butanol, n‐pentanol, n‐hexanol, n‐octanol; methyl, ethyl, n‐propyl, n‐hutyl, n‐pentyl; n‐hexyl, n‐heptyl, and n‐octyl acetate; and the methyl and ethyl esters of n‐octanoic, 3‐hydroxyoctanoic, trans :2‐octenoic, n‐decanoic, cis:4‐decenoic, trans:2‐decenoic, trans :2‐cis:4‐decadienoic, and trans:2‐trans:4‐decadienoic acids. Possible biosynthetic pathways for the formation of the higher‐boiling methyl and ethyl esters are discussed.