Claim · model-written summary
Bongri contained 72 identified volatile components.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communist0 - Material
- Bongrie0
- Outcome
- componentse0
- Value
- 72e0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“there were 72, 58 and 66 components in Bongri, Hwangsilri and Yongmokri, respectively”
t0“Pear”
Title
Volatile Flavor Components from Traditional Cultivars of Pear (Pyrus pyrifolia N.)
Eun-Ryong Park; Jinho Choi; Kyong‐Su Kim Korean Journal of Food Science and Technology 2002
Other claims from this paper (13)
- Observation Across the three cultivars, 97 volatile compounds were identified.
- Observation Hwangsilri contained 58 identified volatile components.
- Observation Yongmokri contained 66 identified volatile components.
- Observation Ethyl acetate dominated the volatiles of all cultivars.
- Observation Ethanol and acetic acid were abundant in volatile profiles.
- Observation Butyl acetate was a main component in Bongri and absent from other pears.
- Observation Four to five esters dominated the total volatile composition of Hwangrilri and Yongmokri.
- Observation Aldehydes, esters, alcohols, acids and ketones characterized the three varieties.
- Observation Esters and alcohols predominated in Bongri.
- Observation Alcohols predominated in Hwangsilri.
- Observation Esters predominated in Yongmokri.
- Observation Yongmokri had the highest volatile production at 6.552 mg/kg of pear.
- Observation Hwangsilri had the lowest volatile production at 4.175 mg/kg of pear.