Volatile Flavor Components from Traditional Cultivars of Pear (Pyrus pyrifolia N.)

재래종 배의 휘발성 향기성분

  • Published : 2002.04.01


Volatile flavor components in three pear varieties (Pyrus pyriforia N.) of traditional cultivar, Bongri, Hwangsilri and Yongmokri, were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC/MS. Among 97 compounds identified from all varieties, there were 72, 58 and 66 components in Bongri, Hwangsilri and Yongmokri, respectively. Ethyl acetate was the dominant constituent in all cultivars and also volatile profiles contained large quantity of ethanol and acetic acid. Butyl acetate identified as a main component in Bongri was not found in other pears, but in Hwangrilri and Yongmokri only 4 to 5 esters played important role in total volatile flavor composition. The volatile profiles of these three varieties were characterized by compounds in group of aldehydes, esters, alcohols, acids and ketones. As classified by functional group of separated and identified components, esters and alcohols in Bongri, alcohols in Hwangsilri, and esters in Yongmokri were roled as the title in composition of volatile flavor components. Although small amount, Yongmokri had the highest rate of volatile production at 6.552 mg/kg of pear while Hwangsilri produced the lowest at 4.175 mg/kg of pear.


traditional cultivar;pear;volatile flavor components;esters


  1. Lee, K.Y., Ko, K.C., Kim, K.R., Kim, S.B., Kim, J.H., Kim, J.C.,Park, D.B., Park, Y.B., Byun, J.K., Chim, K.K., Won, S.H., Lee,D.C., Lee, H.J., Jung, S.T, Han, K.P. and Han, H.Y. Special Treatise on Fruit Crops and Horticulture. pp. 142-156. Hyang-munsa press, Seoul, Korea (1983)
  2. Jo, K.S. Traditional Pears of Korea. New farming (Monthly) 43:978-983 (1998)
  3. Lee, H.J., Park, E.R., Kim, S.M., Kim, K.Y. and Kim, K.S. Volatile flavor components in various varieties of pear (Pyrus pyrifotiaN.). Korean J. Food Sci. Technol. 30: 1006-1011 (1998)
  4. Nickerson, G.B. and Likens, S.T. Gas chromatography evidence for the occurrence of hop oil components in beer. J. Chromatogr.21: 1-5 (1966) https://doi.org/10.1016/S0021-9673(01)91252-X
  5. Robert P.A. Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy. Allured Publishing Corpora-tion,IL,USA(1995)
  6. Creveling, R.K. and Jennings, W.G. Volatile components of bar-tlett pear Higher boiling esters. J. Agric. Food Chem. 18: 19-24(1970) https://doi.org/10.1021/jf60167a024
  7. Paillard, N. The flavor of apples, pears and quinces, pp. 1-41. In:Food Flavors. Part C. The Flavor of Fruits. Morton, L.D. and MacLeod, A.J. (eds.). Elsevier Science Pub., Amsterdam, Nether-lands(1990)
  8. Shiota, H. Changes in the volatile composition of La France pear during maturation. J. Sci. Food Agric. 52: 421-429 (1990) https://doi.org/10.1002/jsfa.2740520315
  9. Harold, W.G. Flavor Chemistry of Lipid Foods. p. 98. The Amer-ican Oil Chemists' Society, IL, USA (1989)
  10. Heinz, D.E. and Jennings, W.G. Volatile components of Bartlett pear V. J. Food Sci. 31: 69-80 (1966) https://doi.org/10.1111/j.1365-2621.1966.tb15417.x
  11. Olias, J.M., Perez, A.G., Rios, J,J. and Sanz, L.C. Aroma of vir-gin olive oil biogenesis of the 'Green' odor notes. J. Agric. FoodChem. 41: 2368-2373 (1993) https://doi.org/10.1021/jf00036a029
  12. George, A.B. Fenaroli's Handbook of Flavor Ingredients. 3rd ed.,Vol. I, II, CRC Press, Inc. USA (1995)
  13. Kim, J.H. Pear Culture, p. 11. O-Sung press, Seoul, Korea (1994)
  14. Suwanagul, A. and Richardson, D.G. Identification of headspace volatile compounds from different pear (Pyrus communis L.) vari-eties. Acta Horticu1turae 475: 605-623 (1998)
  15. Shiota, H., Minami, T. and Sawa, T. Aroma constituents of Japa-nese pear fruit. Kajuu Kyokai Ho. 279: 36-40 (1981)
  16. Davies, N.W. Gas chromatographic retention indices of momoter- penes and sesquiterpenes on methyl silicone and carbowax 20Mphases. J. Chromatogr. 503:1-24(1990) https://doi.org/10.1016/S0021-9673(01)81487-4
  17. Jennings, W.G., Creveling, P.K. and Heinz, D.E. Volatile esters of bartlett, pear IV. Esters of trans:2-cis:4-decadienoic acid. J. Food Sci. 29: 730-734 (1964) https://doi.org/10.1111/j.1365-2621.1964.tb00439.x
  18. Takeoka, G.R., Buttery, R.G. and Flath, R.A. Volatile constituents of Asian pear (Pyrus serotina). J. Agric. Food Chem. 40: 1925-1929(1992) https://doi.org/10.1021/jf00022a040
  19. Schultz, T.H., Flath, R.A., Mon, T.R., Enggling, S.B. and Teran-ishi, R. Isolation of volatile components from a model system. J.Agric. Food Chem. 25: 446-449 (1977) https://doi.org/10.1021/jf60211a038
  20. Stehagen, E., Abbrahansom, S. and Mclafferty, F.W. The Wiley/NBS Registry of Mass Spectral Data. John Wiley and Sons, N.Y.,USA(1974)
  21. Grosch, W. The flavour of fruit, p. 325. In: Food Flavors. Part A.Morton, L.D. and MacLeod, A.J. (eds.). Elsevier, Amsterdam,Netherlands (1990)
  22. Sadtler Research Laboratories. The Sadtler Standard Gas Chroma tography Retention Index Library. Sadtler, PA, USA (1986)
  23. Jennings, W.G. and Tressl, R. Production of volatile compounds in the ripening Bartlett pear. Chem. Microbiol. Technol. Lebensm.3: 52-55 (1974)
  24. Jenning, W.G. and Sevenants, M.R. Volatile ester of Bartlett III.J. Food Sci. 29: 158-163 (1964) https://doi.org/10.1111/j.1365-2621.1964.tb01711.x
  25. Jennings, W.G. and Creveling, R.K. Volatile esters of bartlett pear II. J. Food Sci, 28: 91-94 (1963) https://doi.org/10.1111/j.1365-2621.1963.tb00163.x