Studies on Biosynthesis of Esters in Fruit Volatiles

DOI Web Site
  • UEDA YOSHINORI
    Laboratory of Processing and Physiology of Horticultural Products. College of Agriculture, University of Osaka Prefecture
  • OGATA KUNIYASU
    Laboratory of Processing and Physiology of Horticultural Products. College of Agriculture, University of Osaka Prefecture

Bibliographic Information

Other Title
  • 果実の香気成分，とくにエステル生成　ＩＩ　　バナナ，イチゴ，メロンの遊離細胞よりのエステル生成
  • カジツ ノ コウキ セイブン トクニ エステル セイセイ ニカンスルケンキュウ
  • (第2報)バナナ,イチゴ,メロンの遊離細胞よりのエステル生成

Search this article

Abstract

Separated cells from pulp of banana, strawberry or melon were obteined using pectinase. When butyl alcolol and acids(acetic or butyric)were added to these cells, esters were produced from separated mesocarp cells of strawberry and melon, but mesocarp cells of banana did not produce the esters. Vasculer tissue separated from banana pulp showed a strong capacity of esterification in contrast to mesocarp cells. From microscopic view, vasculer bundle was accompanied with bigger cells than mesocarp cells. Protoplasts from strawberry indicated also the esterification in the presence of butyl alcohol and butyrate. Addition of alcohol to separated cells or slices of these fruits indicated slightly acidic optimum peak(pH 5. 5)for esterification. The addition of acid besides alcohol shifted pH optimum from 5.5 to 6.5.

Journal

Details 詳細情報について

Report a problem

Back to top