Description:
<jats:title>SUMMARY</jats:title><jats:p>The aroma intensities of pear essences correlate well with the intensities of their absorptions at 263‐267 mμ. This absorption is due to esters of 2,4‐decadienoie acid which have been identified as character impact compounds of Bartlett pear aroma. Essences concentrated by reflux or bubble‐plate columns suffered aroma loss and/or degradation. Flash vaporization techniques did not degrade aroma, and the resulting concentrates could be rediluted without apparent change.</jats:p>