Pear Fruit Volatiles

[1]  Headspace membrane introduction mass spectrometry for trace level analysis of VOCs in soil and other solid matrixes , 2000, Analytical chemistry.

[2]  Adel A. Kader,et al.  Ethanolic Fermentation of ‘Bartlett’ Pears as Influenced by Ripening Stage and Atmospheric Composition , 1997 .

[3]  A. Plotto,et al.  Characterization of Changes in ‘Gala’ Apple Aroma during Storage Using Osme Analysis, a Gas Chromatography–Olfactometry Technique , 2000 .

[4]  Eduard Llobet,et al.  Fruit ripeness monitoring using an Electronic Nose , 2000 .

[5]  R. Buttery,et al.  Volatile components from Bartlett and Bradford pear leaves , 1989 .

[6]  R. Shewfelt What is quality , 1999 .

[7]  M. Sabelis,et al.  Leaf volatiles and polyphenols in pear trees infested byPsylla pyricola. Evidence of simultaneously induced responses , 1996, CHEMOECOLOGY.

[8]  B. Campbell,et al.  A pear-derived kairomone with pheromonal potency that attracts male and female codling moth, Cydia pomonella (L.) , 2001, Naturwissenschaften.

[9]  G. Paliyath,et al.  The mechanisms of membrane deterioration and disassembly during senescence , 1992 .

[10]  O. Lau Harvest Indices, Dessert Quality, and Storability of ‘Jonagold’ Apples in Air and Controlled Atmosphere Storage , 1988, Journal of the American Society for Horticultural Science.

[11]  C. Sanz,et al.  Partial purification and some properties of alcohol acyltransferase from strawberry fruits , 1993 .

[12]  R. Wheeler,et al.  A system and methodology for measuring volatile organic compounds produced by hydroponic lettuce in a controlled environment. , 1996, Journal of the American Society for Horticultural Science. American Society for Horticultural Science.

[13]  Hartmut K. Lichtenthaler,et al.  THE 1-DEOXY-D-XYLULOSE-5-PHOSPHATE PATHWAY OF ISOPRENOID BIOSYNTHESIS IN PLANTS. , 1999, Annual review of plant physiology and plant molecular biology.

[14]  T. Peppard,et al.  Solid-Phase Microextraction for Flavor Analysis , 1994 .

[15]  H. Burrows,et al.  About visualization of the aroma of fruits , 2001 .

[16]  G. Nanos,et al.  METABOLIC AND OTHER RESPONSES OF 'BARTLETT' PEAR FRUIT AND SUSPENSION-CULTURED 'PASSE CRASSANE' PEAR FRUIT CELLS HELD IN 0.25% O2 , 1992 .

[17]  R. Berger,et al.  Novel volatiles in pineapple fruit and their sensory properties , 1985 .

[18]  Nicole M.M. Paillard Biosynthese des produits volatils de la pomme: Formation des alcools et des esters a partir des acides gras , 1979 .

[19]  M. Hunt,et al.  Conjugated triene oxidation products of alpha-farnesene induce symptoms of superficial scald on stored apples. , 2001, Journal of agricultural and food chemistry.

[20]  Roderick D. Ball,et al.  Causal Effects of Aroma Compounds on Royal Gala Apple Flavours , 1996 .

[21]  J. Pawliszyn,et al.  Analysis of Substituted Benzene Compounds in Groundwater Using Solid-Phase Microextraction , 1992 .

[22]  J. Giovannoni,et al.  MOLECULAR BIOLOGY OF FRUIT MATURATION AND RIPENING. , 2001, Annual review of plant physiology and plant molecular biology.

[23]  Haruyasu Shiota,et al.  Changes in the volatile composition of La France pear during maturation , 1990 .

[24]  Paul M. Chen,et al.  Ethylene from `Bartlett' Pears Promotes Early Ripening of `d'Anjou' Pears when Packed Together in Modified Atmosphere Bags , 1999 .

[25]  D. G. Richardson,et al.  Ethylene Production by `d' Anjou' Pears during Storage at Chilling and Nonchilling Temperature , 1997 .

[26]  Y. Ueda,et al.  Purification and Some Properties of Alcohol Acetyltransferase from Banana Fruit , 1985 .

[27]  M. Vendrell,et al.  Role of fermentative and antioxidant metabolisms in the induction of core browning in controlled‐atmosphere stored pears , 2001 .

[28]  W. Jennings,et al.  Production of volatile compounds in the ripening banana , 1972 .

[29]  I. K. Cigić,et al.  Changes in odour of bartlett pear brandy influenced by sunlight irradiation , 1999 .

[30]  S. Oshita,et al.  Discrimination of odors emanating from ‘La France’ pear by semi-conducting polymer sensors , 2000 .

[31]  D. D. Roberts,et al.  Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. , 2000, Journal of agricultural and food chemistry.

[32]  Paul M. Chen,et al.  Inhibition of α-farnesene biosynthesis and its oxidation in the peel tissue of “d'Anjou” pears by low-O2/elevated CO2 atmospheres , 1993 .

[33]  E. Baldwin,et al.  Aroma Volatile Profiles from Ripe Tomatoes are Influenced by Physiological Maturity at Harvest: An Application for Electronic Nose Technology , 1998 .

[34]  E. Wick,et al.  l-Leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs , 1970 .

[35]  E. Vangdal,et al.  Quality Criteria for Fruit for Fresh Consumption , 1985 .

[36]  W. Jennings,et al.  Volatile Esters of Bartlett Pear. II. , 1961 .

[37]  J. Abbott Quality measurement of fruits and vegetables , 1999 .

[38]  R. Tressl,et al.  Biogenesis of banana volatiles , 1973 .

[39]  A. Hewitt Comparison of Sample Preparation Methods for the Analysis of Volatile Organic Compounds in Soil Samples: Solvent Extraction vs Vapor Partitioning , 1998 .

[40]  D. Schlimme MARKETING OF LIGHTLY PROCESSED FRUITS AND VEGETABLES , 1993 .

[41]  R. Buttery,et al.  Volatile Constituents of Asian Pear (Pyrus serotina) , 1992 .

[42]  M. Knee Development of Ethylene Biosynthesis in Pear Fruits at —1 °C , 1987 .

[43]  I. Bartley,et al.  Alcohol Dehydrogenase of Apple , 1980 .

[44]  E. Keith,et al.  Determination of Flavor Threshold Levels and Sub‐Threshold, Additive, and Concentration Effects , 1968 .

[45]  S. Smith,et al.  The response of unripe Conference pears to modified atmosphere retail packaging , 2007 .

[46]  M. Sabelis,et al.  Anthocorid predators learn to associate herbivore‐induced plant volatiles with presence or absence of prey , 2000 .

[47]  W. Grosch,et al.  Partial purification and properties of a hydroperoxide lyase from fruits of pear , 1981 .

[48]  James P. Mattheis,et al.  Factors that Influence Biosynthesis of Volatile Flavor Compounds in Apple Fruits , 1997 .

[49]  James P. Mattheis,et al.  Preharvest factors influencing flavor of fresh fruit and vegetables , 1999 .

[50]  M. Knee,et al.  Initiation of Rapid Ethylene Synthesis by Apple and Pear Fruits in Relation to Storage Temperature , 1983 .

[51]  A. Kader,et al.  Mode of Oxygen and Carbon Dioxide Action on Strawberry Ester Biosynthesis , 1994 .

[52]  S. Yoshikawa,et al.  Studies on flavor development in strawberries. 4. Biosynthesis of volatile alcohol and esters from aldehyde during ripening , 1977 .

[53]  Antonella Macagnano,et al.  Use of electronic nose and trained sensory panel in the evaluation of tomato quality , 2000 .

[54]  R. Buttery,et al.  Odour intensities of hop oil components. , 1966, Journal of the science of food and agriculture.

[55]  W. Biasi,et al.  Exogenous ethylene accelerates ripening responses in Bartlett pears regardless of maturity or growing region , 1999 .

[56]  W. Mitchell,et al.  Characterizing NAD- and NADP-dependent Alcohol Dehydrogenase Enzymes of Strawberries , 1995 .

[57]  W. Schwab,et al.  Biosynthesis of R-(+)-octane-1’3-diol. Crucial role of β-oxidation in the enantioselective generation of 1’3-diols in stored apples , 1999, Lipids.

[58]  R. Berger,et al.  Natural Occurrence of Undecaenes in Some Fruits and Vegetables , 1985 .

[59]  M. Frattoni,et al.  Novel family of multi-layer cartridges filled with a new carbon adsorbent for the quantitative determination of volatile organic compounds in the atmosphere , 1999 .

[60]  F. Huelin,et al.  Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamine , 1970 .

[61]  J. Janick,et al.  Quantitative Genetic Analysis of Fruit Quality in Pear , 1990 .

[62]  E. Anet,et al.  Superficial scald, a functional disorder of stored apples X. Control of α‐farnesene autoxidation , 1974 .

[63]  E. Ibáñez,et al.  Analysis of volatile components of fruits by HS-PTV-GC , 1999 .

[64]  Gary R. Takeoka,et al.  Volatile constituents of apricot (Prunus armeniaca) , 1990 .

[65]  Elizabeth A. Baldwin,et al.  Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components. , 2000 .

[66]  R. Buttery,et al.  Fresh tomato aroma volatiles: a quantitative study , 1987 .

[67]  E. Sfakiotakis,et al.  Induction of Ethylene Production in ‘Bosc’ Pears by Postharvest Cold Stress1 , 1974, HortScience.

[68]  S. Southwick,et al.  ReTain ™ Affects Maturity and Ripening of 'Bartlett' Pear , 2000 .

[69]  Yue-ming Jiang,et al.  Ethylene regulation of fruit ripening: Molecular aspects , 2000, Plant Growth Regulation.

[70]  A. Kader,et al.  Physiological and Quality Responses of `Bartlett' Pears to Reduced O2 and Enhanced CO2 Levels and Storage Temperature , 1990 .

[71]  M. Benady,et al.  Fruit ripeness determination by electronic sensing of aromatic volatiles , 1995 .

[72]  R. Baraldi,et al.  Seasonal variation of monoterpene emission from Malus domestica and Prunus avium. , 2001, Phytochemistry.

[73]  R. Breidenbach,et al.  Isolation, Yield, and Fatty Acid Composition of Intracellular Particles from Ripening Fruits. , 1965, Plant physiology.

[74]  R. Buttery,et al.  Odour Thresholds of Various Branched and Straight Chain Acetates , 1996 .

[75]  R. Buttery,et al.  Odour thresholds of some organic compounds associated with food flavours , 1963 .

[76]  F. Rapparini,et al.  VOLATILE COMPOUNDS ANALYSIS IN VIRGIN OIL BY DYNAMIC HEADSPACE METHOD: PRELIMINARY RESULTS , 2002 .

[77]  P. Toivonen Non-ethylene, non-respiratory volatiles in harvested fruits and vegetables: their occurrence, biological activity and control , 1997 .

[78]  J. Gray,et al.  Qualitative Aspects of Pear Flavor , 1981 .

[79]  J. S. Hudson,et al.  Factors influencing the development of aroma in apple peels , 1971 .

[80]  J. Schönherr,et al.  Mobilities of organic compounds in plant cuticles as affected by structure and molar volumes of chemicals and plant species , 1996, Planta.

[81]  Janusz Pawliszyn,et al.  Headspace solid-phase microextraction , 1993 .

[82]  R. Rouseff,et al.  Fruit Flavors: Biogenesis, Characterization, and Authentication , 1995 .

[83]  V. Walbot,et al.  Dependence of Ethanolic Fermentation, Cytoplasmic pH Regulation, and Viability on the Activity of Alcohol Dehydrogenase in Hypoxic Maize Root Tips. , 1989, Plant physiology.

[84]  R. H. Zimmerman,et al.  Pear mutagenesis: In vitro treatment with gamma-rays and field selection for productivity and fruit traits , 2001, Euphytica.

[85]  P. Zerbini THE QUALITY OF PEAR FRUIT , 2002 .

[86]  Paul M. Chen,et al.  Control of Superficial Scald On ‘?Anjou’ Pears by Ethoxyquin: Oxidation of α‐Farnesene and its Inhibition , 1990 .

[87]  F. Bangerth,et al.  Relationship between a reduced aroma production and lipid metabolism of apples after long-term controlled-atmosphere storage , 1993 .

[88]  F. Kappel,et al.  Ideal pear sensory attributes and fruit characteristics , 1995 .

[89]  Janusz Pawliszyn,et al.  Quantitative Extraction Using an Internally Cooled Solid Phase Microextraction Device , 1995 .

[90]  A. Knight,et al.  Attractants from Bartlett pear for codling moth, Cydia pomonella (L.), larvae , 2001, Naturwissenschaften.

[91]  W. Jennings,et al.  Direct Determination of Aroma Compounds as an Index of Pear Maturity , 1965 .

[92]  C. Brady,et al.  DEVELOPMENTAL REGULATION OF THE EXPRESSION OF ALCOHOL DEHYDROGENASE IN RIPENING TOMATO FRUITS , 1990 .

[93]  K. Hansen,et al.  Conversion of L-Isoleucine into 2-Methylbut-2-enyl Esters in Apples , 1993 .

[94]  C. Chervin,et al.  Alcohol Dehydrogenase Expression and Alcohol Production during Pear Ripening , 1999 .

[95]  I. Jeon,et al.  An overview of solid‐phase extraction of food flavor compounds and chemical residues , 1996 .

[96]  Michael A. Jordan,et al.  Volatile Emissions and Chlorophyll Fluorescence as Indicators of Freezing Injury in Apple Fruit , 2000 .

[97]  W. Grosch Determination of potent odourants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs) , 1994 .

[98]  Z. Ju,et al.  Plant oil emulsion modifies internal atmosphere, delays fruit ripening, and inhibits internal browning in Chinese pears , 2000 .

[99]  R. K. Creveling,et al.  Volatile components of Bartlett pear. High boiling esters , 1970 .

[100]  A. Suwanagul Ripening pear flavor volatiles : identification, biosynthesis and sensory perception , 1996 .

[101]  M. Saltveit,et al.  Ethanol effects on the ripening of climacteric fruit , 1997 .

[102]  Michael Knee,et al.  The metabolism of alcohols by apple fruit tissue , 1981 .

[103]  R. Romani,et al.  DIRECT GAS CHROMATOGRAPHIC ANALYSIS OF VOLATILES PRODUCED BY RIPENING PEARS. , 1966 .

[104]  C. Bicchi,et al.  Review headspace-gas chromatographic analysis of medicinal and aromatic plants and flowers , 1990 .

[105]  Michael Knee,et al.  Synthesis of aroma compounds by apples supplied with alcohols and methyl esters of fatty acids , 1985 .

[106]  Z. Ju,et al.  Stripped corn oil emulsion alters ripening, reduces superficial scald, and reduces core flush in ‘Granny Smith’ apples and decay in ‘d'Anjou’ pears , 2000 .

[107]  Hilko van der Voet,et al.  Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays , 2000, Plant Cell.

[108]  W. Grosch,et al.  Lipoxygenasen aus Birnen, Erd- und Stachelbeeren: Partielle Reinigung und Eigenschaften , 1978 .

[109]  J. Labavitch,et al.  Preharvest AVG Treatment of ‘Bartlett’ Pear Fruits: Effects on Ripening, Color Change, and Volatiles , 1983, Journal of the American Society for Horticultural Science.

[110]  John H. Loughrin,et al.  Metabolism of Natural Volatile Compounds by Strawberry Fruit , 1996 .

[111]  W. Biasi,et al.  Temperature and exposure time during ethylene conditioning affect ripening of Bartlett pears. , 2000, Journal of agricultural and food chemistry.

[112]  Rose Marie Pangborn,et al.  Pear Aroma: Relation of Instrumental and Sensory Techniquesa , 1964 .

[113]  S. Blankenship Development of Ethylene Biosynthesis and Ethylene-induced Ripening in ‘d'Anjou’ Pears during the Cold Requirement for Ripening , 1985, Journal of the American Society for Horticultural Science.

[114]  R. A. Flath,et al.  Isolation of volatile components from a model system , 1977 .

[115]  W. Jennings,et al.  Volatile Esters of Bartlett Pear. IV. Esters of Trans:2‐cis:4‐decadienoic Acida , 1964 .

[116]  Gaines E. Miles,et al.  Electronic sensing of aromatic volatiles for quality sorting of blueberries , 1996 .

[117]  Z. Ju,et al.  Plant Oil Emulsions Prevent Senescent Scald and Core Breakdown and Reduce Fungal Decay in 'Bartlett' Pears , 2001 .

[118]  Paul M. Chen,et al.  Synchronizing Ripening in Individual `Bartlett' Pears with Ethylene , 1996 .

[119]  R. Buttery,et al.  Additional aroma components of honeydew melon , 1982 .

[120]  U. P. Hedrick,et al.  The Pears of New York , 2009 .

[121]  J. Pawliszyn,et al.  Solid phase microextraction with thermal desorption using fused silica optical fibers , 1990 .

[122]  N. A. Mir,et al.  Effect of superficial scald suppression by diphenylamine application on volatile evolution by stored Cortland apple fruit. , 1999, Journal of agricultural and food chemistry.

[123]  Werner Grosch,et al.  Detection of potent odorants in foods by aroma extract dilution analysis , 1993 .

[124]  J. Janick The pear in history, literature, popular culture, and art. , 2002 .

[125]  R. Ben-arie,et al.  Ultrastructural changes in the cell walls of ripening apple and pear fruit. , 1979, Plant physiology.

[126]  Eva Matisová,et al.  Carbon sorbents and their utilization for the preconcentration of organic pollutants in environmental samples , 1995 .

[127]  E. Mielke,et al.  Changes in Ethylene, Acids, and Brown-core Development of ‘Bartlett’ Pears in Low-oxygen Storage , 1986, HortScience.

[128]  D. Grierson,et al.  Ethylene and developmental signals regulate expression of lipoxygenase genes during tomato fruit ripening , 1999 .

[129]  J. Fellman,et al.  Change in apple fruit volatiles after storage in atmospheres inducing anaerobic metabolism , 1991 .

[130]  M. Gargouri,et al.  Biosynthesis and analysis of 3Z-nonenal , 2004, Biotechnology Letters.

[131]  T. Domanski,et al.  ANALYSIS OF BIOLOGICAL SPECIMENES FOR VOLATILE COMPOUNDS BY GAS CHROMATOGRAPHY. , 1964, Journal of forensic sciences.

[132]  H. Young,et al.  Characterization of Royal Gala apple aroma using electronic nose technology-potential maturity indicator. , 1999, Journal of agricultural and food chemistry.

[133]  J. Pawliszyn,et al.  Detection of substituted benzenes in water at the pg/ml level using solid-phase microextraction and gas chromatography-ion trap mass spectrometry. , 1992, Journal of chromatography.

[134]  M. Knee Rapid Measurement of Diffusion of Gas Through the Skin of Apple Fruits , 1991 .

[135]  R. Buttery,et al.  Gas-Liquid Chromatography of Aroma of Vegetables and Fruit. Direct Injection of Aqueous Vapors , 1961 .

[136]  E. Senesi,et al.  Quality indexes and internal atmosphere of packaged fresh-cut pears (abate fetel and kaiser varieties) , 1999 .

[137]  T. Galliard,et al.  Lipoxygenase-mediated cleavage of fatty acids to carbonyl fragments in tomato fruits , 1977 .

[138]  J. Pech,et al.  Effects of chilling on the expression of ethylene biosynthetic genes in Passe-Crassane pear (Pyrus communis L.) fruits , 1997, Plant Molecular Biology.

[139]  P. Zerbini,et al.  COMPOSITION OF HEXANE EXTRACTS FROM CONFERENCE PEAR PEEL , 2002 .

[140]  W. Grosch,et al.  [Positional specificity of the peroxidation of linoleic and linolenic acid by homogenates from apples and pears (author's transl)]. , 1977, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[141]  T. Shen Pears in China. , 1980 .

[142]  D. Guadagni,et al.  Identification and organoleptic evaluation of compounds in Delicious apple essence , 1967 .

[143]  D. K. Salunkhe,et al.  Production of 3-methylbutanal from L-leucine by tomato extract , 1968 .

[144]  S. Kays,et al.  Thermally Induced Flavor Compounds , 2000 .

[145]  W. Jennings,et al.  Preparation of Fruit Essences for Gas Chromatography , 1966 .

[146]  P. Goodenough,et al.  The hydrodynamic properties and kinetic constants with natural substrates of the esterase from Malus pumila fruit. , 1982, European journal of biochemistry.

[147]  C. Frenkél,et al.  Enhancement of Fruit Sensory Quality by Post‐Harvest Applications of Acetaldehyde and Ethanol , 1982 .

[148]  Jun Song,et al.  Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry , 1997 .

[149]  Mondher Bouzayen,et al.  Ethylene and fruit ripening , 1997 .

[150]  R. Beaudry Aroma generation by horticultural products: What can we control? Introduction to the workshop , 2000 .

[151]  A. Hatanaka The biogeneration of green odour by green leaves , 1993 .

[152]  E. Martinelli,et al.  Electronic nose based investigation of the sensorial properties of peaches and nectarines , 2001 .