VOLATILE CONSTITUENTS OF ASIAN PEAR (PYRUS-SEROTINA)

The volatiles of Asian pear (Seuri cultivar) were studied by high-resolution gas chromatography and combined gas chromatography/mass spectrometry (GC/MS) using vacuum simultaneous distillation-extraction of blended fruit and dynamic headspace sampling of intact and enzymatically inhibited blended fruit. Esters were the dominant constituents in all of the samples. A total of 72 components were identified in the headspace of intact fruit, including 39 constituents reported for the first time in pear. Odor unit values calculated from concentration and odor threshold data indicate that the following compounds are important contributors to pear aroma: ethyl 2-methylbutanoate, ethyl hexanoate, ethyl butanoate, ethyl 2-methylpropanoate, hexyl acetate, ethyl heptanoate, hexanal, ethyl pentanoate, and ethyl propanoate.