Influence of low oxygen storage on aroma compounds of whole pears and crushed pear flesh

Controlled atmosphere storage is known to decrease pome fruit aroma. Here results are presented showing that low O-2 storage (3 kPa) for 2 months reduced character impact compounds of 'Packham's Triumph' pears, namely methyl and ethyl decadienoates, during subsequent ripening. This:reduction was detected in both whole pears and crushed pear flesh, used here to approximately reproduce mastication. The relative abundance of more than 20 volatile compounds is presented. Analyses after grouping the results by alcohol or acyl moiety suggest that the synthesis of the decadienoate moiety was more depressed than the methyl or ethyl moieties. Other esters were less abundant after low O-2 storage, particularly various acetates (butyl, hexyl, heptyl). Their reduction was particularly revealed in crushed flesh which had been incubated at 40 degrees C. Phenyl ethanol and phenylethyl acetate levels were also reduced after low O-2 storage. (C) 2000 Elsevier Science B.V. All rights reserved.