ISHS Acta Horticulturae 69: II International Symposium on Pear Growing
RELATIONSHIPS OF AROMA COMPOUNDS TO CANNED FRUIT FLAVOR AMONG SEVERAL PEAR CULTIVARS |
| Authors: | H.A. Quamme, P.B. Marriage |
| Abstract:
Flavor (taste) was compared to aroma (smell) in panels conducted on canned fruit harvested from cultivars in the Harrow pear collection (39) in 1972, 27 in 1973 and 1974 each). Close correlations were found between aroma and flavor (1972, r = .66; 1973, r = .78 and 1974, r = .80) indicating the importance of volatile aromatics to pear flavor. Bartlett, its sports and HW-602 all had outstanding flavor and aroma. These cultivars and possibly Laxton's Progress had a similar aroma that was different from other cultivars. All cultivars with Bartlett type aroma had higher total levels of decadienoate esters than other cultivars, with the exception of Surecrop, as measured by Jenning's spectrometric method. The moiety of decadienoate esters was further separated and measured by highspeed liquid chromatography. Eight to nine esters appeared to be present on the chromatograms of extracts from Bartlett flavor-types and Surecrop. On the basis of the chromatograms, Bartlett appeared to have the same complement of esters in relatively the same amounts. Surecrop had an altered complement and different relative amounts of esters. Other cultivars had fewer esters which were present in lower amounts. It seemed possible that the Bartlett flavor-type could be identified by chromatography of the decadienoate esters and that this could be used to select Bartlett flavor-types in our breeding program. | |
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