CLM-PEAR-001 · VERIFIED
In stored Kuerle fragrant pears, hexanal, ethyl hexanoate, ethyl butanoate, ethyl acetate, hexyl acetate, ethanol, α-farnesene and butyl acetate were among the dominant volatiles, gas chromatography–olfactometry indicated that the collected volatiles were responsible for the pear's aroma, and during storage some aroma-related volatiles increased while others, especially esters, decreased.
One pear variety (Pyrus serotina) over months of storage.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 37117031550.
active · reviewed 2026-10-02 · corrections 0
Ji Luan Chen, Ji Hong Wu, Qiang Wang, Hui Deng & Xiao Song Hu
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf061089gPermanent identifier smellbook:claim:dominant-volatiles-of-fragrant-pears · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.