title: [Positional specificity of the peroxidation of linoleic and linolenic acid by homogenates from apples and pears (author's transl)].
abstract: Homogenates of apples and pears were incubated (25 degrees C, 20 min) with linoleic and linolenic acid. The major products were fatty acid hydroperoxides. The ratio of 13- to 9-hydroperoxides were at least 82:18 in favour of the 13-isomer for apples and 10:90 in favour of the 9-isomer for pears. The significance of the results for the formation of flavour compounds in apples and pears is discussed.
mesh_terms: D000447:Aldehydes / Q000302:isolation & purification; D005638:Fruit / Q000032:analysis*; D007202:Indicators and Reagents; D008041:Linoleic Acids / Q000302:isolation & purification*; D008042:Linolenic Acids / Q000302:isolation & purification*; D010084:Oxidation-Reduction
chemical_list: D000447:Aldehydes; D007202:Indicators and Reagents; D008041:Linoleic Acids; D008042:Linolenic Acids
vernacular_title: Positions-Spezifität der Peroxidierung von Linol- und Linolensäure durch Homogenate aus Apfeln und Birnen