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Filtering by: Creator Packham, David Remove constraint Creator: Packham, David Committee Member Breen, Patrick J. Remove constraint Committee Member: Breen, Patrick J.

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  • 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