Abstract：
:The composition of volatile compounds in Korla fragrant pears was determined using headspace solid-phase microextraction followed by a gas chromatography-mass spectrometry analysis using fruits at 30, 90, and 150 days after bloom. Hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol, and hexyl acetate were identified as the major compounds. The composition of volatile compounds was associated with fatty acid concentrations and key enzyme activity in the lipoxygenase pathway. In vitro linoleic and linolenic acid feeding experiments conducted using cubes of fruit flesh demonstrated that the concentrations of volatile esters, such as hexyl acetate, in the treated fruits increased significantly after incubation for 12 h compared with those in the control fruits, which was accompanied by a reduction in aldehyde and alcohol concentrations (p < 0.05 or p < 0.01). However, the treatments did not significantly influence the enzyme activity and expression of genes encoding the enzymes.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen J,Lü J,He Z,Zhang F,Zhang S,Zhang Hdoi
10.1016/j.foodchem.2019.125337subject
Has Abstractpub_date
2020-01-01 00:00:00pages
125337eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31450-5journal_volume
302pub_type
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