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Filtering by: Creator Packham, David Advisor Richardson, Daryl G.

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

Creator:

Suwanagul, Anawat

Abstract:

Volatile compounds of eight pear varieties were isolated and identified by GC/MS. A total of 112 components were identified from headspace of intact fruits, including 47 compounds reported for the first time in pear. The volatile profiles of these pear varieties were characterized by esters, alcohols, hydrocarbons, aldehydes and ketones....

Resource Type:

Dissertation

Full Text:

thank Dr. David Sugar for providing pear fruits used in this experiment, and Dr. David Thomas for his
Pear fruit scald : a physiologic disorder involving α-farnesene, conjugated trienes and α-tocopherol

Creator:

Zoffoli, Juan P.

Resource Type:

Masters Thesis

Full Text:

graduate representative. Also to Dr. David Sugar from Medford experimental extension, for his useful