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A commercial ‘pear essence’ derived from fermentation of ‘Bartlett’ pears was examined by GC/MS. The major components were ethyl (E,Z)-2,4-decadienoate (31.8%), ethyl (E)-2-decenoate (20.5%) and methyl (E,Z)-2,4-decadienoate (10.3%).
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Tucker et al. (2003) studied this question.
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