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John C. Beaulieu, Rebecca E. Stein-Chisholm, and Deborah L. Boykin

are 33 compounds recovered in substantial levels or believed to have aroma impact (J.C. Beaulieu, unpublished data). These are: ethyl acetate, ( E )-2-hexanal, ( Z )-3-hexenal, hexanal, heptanol ( E , Z )-2,6-nonadienal, ( E )-2-hexenol, ( Z )-2

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Yan Li, Hongyan Qi, Yazhong Jin, Xiaobin Tian, Linlin Sui, and Yan Qiu

-chain esters in the peel and flesh tissues of ETH-/1-MCP-treated or control ‘Caihong7’ and ‘Tianbao’ fruit were predominantly composed of acetate esters; in particular, ‘Caihong7’ contained a large amount of ethyl acetate. The ethyl acetate content in the peel

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Hui-Juan Zhou, Zheng-Wen Ye, and Ming-Shen Su

lactones were named “sweet aroma.” More than 200 volatile compounds were identified, but only 19 compounds were considered as aroma compounds and detected during the development of “Yulu” flat peach: five esters (ethyl acetate, hexyl acetate, butyl acetate

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Catherine C. Neto, Christine A. Dao, Michelle R. Salvas, Wesley R. Autio, and Justine E. Vanden Heuvel

was then dissolved in 500 mL distilled water and extracted 3× with 300-mL portions of ethyl acetate. The water extract was freeze-dried to yield 1.282 g; the ethyl acetate layer dried by rotary evaporation to yield 0.718 g. HPLC analysis by the program

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Caixi Zhang, Kenji Tanabe, Hiroko Tani, Hiromitsu Nakajima, Minori Mori, and Emi Sakuno

adjusted to a pH of 6 to 7 and was partitioned against hexane three times. The pooled aqueous residue was then adjusted to pH 2.5 with HCl and partitioned against ethyl acetate. The pooled ethyl acetate phase was partitioned against a potassium phosphate

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Valtcho D. Zheljazkov, Charles L. Cantrell, Mateus Augusto Donega, Tess Astatkie, and Bonnie Heidel

phosphate buffer (pH of 7.0) on an Eppendorf Thermomixer R for 30 min at 750 rpm. Subsequently, 0.6 mL of ethyl acetate was added, and the incubation continued for an additional 5 min in the same manner. The aqueous and organic partitions were separated by

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Toshiki Asao, Hiroaki Kitazawa, Kazuyori Ushio, Yukio Sueda, Takuya Ban, and M. Habibur Rahman Pramanik

concentrated solution was adjusted to pH 2.0 with 4 M HCl, extracted three times with 35 mL of refined diethyl ether (DE), and another three times with 35 mL of ethyl acetate (EA). DE2 and EA2 were the ether and ethyl acetate-soluble fractions at pH 2

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Valtcho D. Zheljazkov, Andrew M. Jones, Bharathi Avula, Victor Maddox, and Dennis E. Rowe

shaker for 30 min at 130 to 150 rpm. After that, 10.0 mL ethyl acetate was added, and the samples were incubated on the shaker for another 2 h. The ethyl acetate phase was separated using centrifugation, collected, dried under nitrogen, the residue was

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Zi Wei, Peter Jeranyama, Fan Zhang, Carolyn DeMoranville, and Harvey J.M. Hou

). After the sample was injected, the mobile phase A was pumped at the flow rate of 1 mL·min −1 for 2 min. A mixture of acetonitrile:methanol:water:ethyl acetate (7:0.96:0.04:2, mobile phase B) was then pumped for 1 min. Finally, acetonitrile:methanol:water:ethyl

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Richard D. Richins, Laura Hernandez, Barry Dungan, Shane Hambly, F. Omar Holguin, and Mary A. O'Connell

/v), ethyl acetate 9.5% (v/v), and dichloromethane 9.5% (v/v). American Spice Trade Association (ASTA) measurements were performed as described by Wall and Bosland (1998) . Results and Discussion A series of experiments were conducted using