Results 151 to 160 of about 22,134 (189)

Methyl jasmonate pretreatment improves aroma quality of cold-stored ‘Nanguo’ pears by promoting ester biosynthesis

Food Chemistry, 2021
Cold storage is widely used for delaying ripening and senescence; however, fruit aroma diminishes noticeably after long-term cold storage. The esters synthesized by the lipoxygenase (LOX) pathway are responsible for 'Nanguo' pear aroma. As methyl jasmonate (MeJA) is known to act on various fruit qualities, we investigated whether it acts via the LOX ...
Manli, Luo, Xin, Zhou, Yi, Hao, Huajun, Sun, Qian, Zhou, Yangyang, Sun, Shu-Juan, Ji   +6 more
openaire   +2 more sources

Volatile Esters of Bartlett Pear. II. ^a

Journal of Food Science, 1963
SUMMARY On the basis of gas chromatographic studies, infrared and ultraviolet spectroscopy, and carbon‐hydrogen balance, the C‐10 unsaturated acid previously reported to be a major constituent of pear essence hydrolysates was identified as 2,4‐decadienoic acid.
W. G. JENNINGS, R. K. CREVELING
openaire   +1 more source

ChemInform Abstract: A Stereoselective Synthesis of Pear Ester via Arsenic Ylide.

ChemInform, 1989
AbstractPropargylic alcohol (I) is coupled with n‐pentyl bromide (II) in the presence of ferric nitrate and then oxidized to give the aldehyde (IV) which is olefinated with the ylid, generated from the arsonium bromide (V), producing the E‐configurated enyne (VI).
Z. LI, T. WANG, D. ZHANG, Z. GAO
openaire   +1 more source

Female‐targeted attractant containing pear ester for Synanthedon myopaeformis

Entomologia Experimentalis et Applicata, 2011
AbstractWhen testing pear ester (ethyl‐2,4‐decadienoate) + acetic acid (PEAA) lures to catch codling moths, Cydia pomonella (L.) (Lepidoptera: Tortricidae), in Hungary, significant catches of the apple clearwing moth, Synanthedon myopaeformis (Borkhausen) (Lepidoptera: Sesiidae), were also recorded.
Miklós Tóth, Peter Landolt, István Szarukán, Imre Szólláth, Imre Vitányi, Béla Pénzes, Katalin Hári, Júlia Katalin Jósvai, Sándor Koczor   +8 more
openaire   +1 more source

Membrane lipid metabolism changes and aroma ester loss in low-temperature stored Nanguo pears

Food Chemistry, 2018
Cold storage is an effective method used to retard the senescence of Nanguo pears after harvest. However, this causes aroma loss in the fruit. To elucidate the role of membrane lipid metabolism in aroma reduction, we investigated the contents of total aroma eaters and major fatty acid components, the membrane permeability, and the activity and gene ...
Fei, Shi, Xin, Zhou, Qian, Zhou, Zhuo, Tan, Miao-Miao, Yao, Bao-Dong, Wei, Shu-Juan, Ji   +6 more
openaire   +2 more sources

Volatile Esters of Bartlett Pear. IV. Esters of Trans:2‐cis:4‐decadienoic Acid ^a

Journal of Food Science, 1964
SUMMARY Ethyl trans:2‐cis:4‐decadienoate was identified as a flavor component of Bartlett pear. The acid moiety was synthesized and found to be identical with that isolated from Bartlett pear.
W. G. JENNINGS, R. K. CREVELING, D. E. HEINZ   +2 more
openaire   +1 more source

Interaction of Cyclodextrins with Aliphatic Acetate Esters and Aroma Components of La France Pear

Journal of Agricultural and Food Chemistry, 2005
The interaction between aliphatic acetate esters, which are the major flavor components of La France pear (Pyrus communis L.), and cyclodextrins (CDs) was studied to obtain fundamental data for preparing powdered pear flavor materials. The complexing abilities of alpha-, beta-, or gamma-CD with six kinds of aliphatic acetate esters were compared. alpha-
Koki, Tobitsuka, Makoto, Miura, Syoichi, Kobayashi   +2 more
openaire   +2 more sources

Hydroxycinnamoylmalic Acids and Their Methyl Esters from Pear (Pyrus pyrifolia Nakai) Fruit Peel

Journal of Agricultural and Food Chemistry, 2011
Two novel caffeoylmalic acid methyl esters, 2-O-(trans-caffeoyl)malic acid 1-methyl ester (6) and 2-O-(trans-caffeoyl)malic acid 4-methyl ester (7), were isolated from pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) fruit peels. In addition, 5 known hydroxycinnamoylmalic acids and their methyl esters were identified: 2-O-(trans-coumaroyl)malic acid (1), 2-
Ki Hoon, Lee, Jeong-Yong, Cho, Hyoung Jae, Lee, Young-Kyu, Ma, Joseph, Kwon, Seong Hwa, Park, Sang-Hyun, Lee, Jeong An, Cho, Wol-Soo, Kim, Keun-Hyung, Park, Jae-Hak, Moon   +10 more
openaire   +2 more sources

ChemInform Abstract: A NEW DESIGN FOR THE SYNTHESIS OF CHRYSANTHEMIC ESTERS AND ANALOGS AND FOR THE ′PEAR ESTER′ SYNTHESIS

Chemischer Informationsdienst, 1977
AbstractAus 4‐Oxo‐trans‐butenester (II) erhält man mit überschüssigem Wittig‐Reagens sofort gute Ausbeuten an den Chrysanthemumestern (III).
M. J. DEVOS, L. HEVESI, P. BAYET, A. KRIEF   +3 more
openaire   +1 more source

ChemInform Abstract: A Stereoselective Synthesis of Ethyl (2E,4Z)‐2,4‐Decadienoate: Pear Ester.

ChemInform, 1990
AbstractThe target compound (VIII), which is responsible for the odor and taste of Pyrus communis (Bartlett pears), is prepared from the enynol (I) as outlined in the reaction scheme.
G. V. M. SHARMA, D. RAJAGOPAL
openaire   +1 more source