The Composition of a Commercial ‘Pear Essence’ Derived from Fermentation of ‘Bartlett’ Pears
- 1 May 2003
- journal article
- research article
- Published by Taylor & Francis Ltd in Journal of Essential Oil Research
- Vol. 15 (3), 161-162
- https://doi.org/10.1080/10412905.2003.9712101
Abstract
A commercial ‘pear essence’ derived from fermentation of ‘Bartlett’ pears was examined by GC/MS. The major components were ethyl (E,Z)-2,4-decadienoate (31.8%), ethyl (E)-2-decenoate (20.5%) and methyl (E,Z)-2,4-decadienoate (10.3%).Keywords
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