Diversity of odor-active compounds from local cultivars and wild accessions of Iwateyamanashi (<i>Pyrus ussuriensis</i> var. <i>aromatica</i>) revealed by Aroma Extract Dilution Analysis (AEDA)

Abstract

Some local cultivars and wilds of Iwateyamanashi (Pyrus ussuriensis var. aromatica) that grows wild in Northern Tohoku, Japan have good aromatic fruit. Iwateyamanashi may be valuable germplasms as a donor of odor compounds in breeding of Japanese pear (Pyrus pyrifolia), because almost all Japanese pear cultivars have faint odor. Fruits odors from a local cultivar ‘Sanenashi’, a wild accession (i0830) in Iwateyamanashi, cultivars of ‘Kosui’ and ‘La France’ were characterized at first with comparative Aroma Extract Dilution Analysis (AEDA). Application of AEDA, based on Gas chromatography/Olfactometry analysis (GC/O), on the odor concentration prepared from ‘Sanenashi’ indicated the presence of 33 odor-active compounds including methyl and ethyl esters, aldehydes and alcohol. The eleven odor compounds from 16 accessions of Iwateyamanashi showed various combinations and wide range of odor concentrations by Principal Component Analysis (PCA). Especially 2 accessions of local cultivar ‘Natsunashi’ plotted in the highly ethyl ester group might be useful for Japanese pear breeding.