Comparative analysis of the volatile organic compounds in mature fruits of 12 Occidental pear (Pyrus communis L.) cultivars

Abstract Aroma is an appreciated fruit characteristic, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. Occidental pear ( Pyrus communis ) is an aroma-dense fruit, and evaluation of the fruit aroma of different cultivars is meaningful to pear-breeding programs. In this study, we dissected the aroma composition and concentration of mature fruits from 12 Occidental pear cultivars. A total of 335 volatile organic compounds were identified, which were primarily esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. The concentration of total aroma was highest in ‘Alexandrine Douillard’ (18.73 μg/g), whereas the lowest total concentration was in ‘Bartlett-Max Red’ (0.33 μg/g). The principal aroma biosynthetic pathway of ‘Bartlett-Max Red’, ‘Abate Fetel’ and ‘Butirra Rosata Morettini’ was the fatty acid pathway, whereas the amino acid pathway primarily functioned in ‘Bartlett’, ‘Yubileen Dar’, ‘Doctor Jules Guyot’ and ‘Alexandrine Douillard’. Based on the ABC's of Perfumery System, the 12 pear cultivars were divided into two groups, ‘La france’, ‘Abate Fetel’, ‘Bartlett’, ‘Beurre Bosc’, ‘Alexandrine Douillard’, ‘Doctor Jules Guyot’ and ‘Yubileen Dar’ as the fruit scent type (Group one); and ‘Butirra Rosata Morettini’, ‘beurre Hardy’, ‘Bartlett-Max Red’, ‘Clapp Favorite’ and ‘Red Clapp Favorite’ as the aliphatic scent type (Group two).