SRC-PEAR-2006 · PRIMARY

Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage

Ji Luan Chen, Ji Hong Wu, Qiang Wang, Hui Deng & Xiao Song Hu · Journal of Agricultural and Food Chemistry

Lifecycleactive

Published2006-10-21

DOI10.1021/jf061089g

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-03 · corrections 0

TOPICS

pearPyrusstoragegas chromatography–olfactometry

CLAIMS USING THIS SOURCE1

CLM-PEAR-001

Dominant volatiles of fragrant pears ↗

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.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:fragrant-pear-volatiles-2006 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 389.