[Positional specificity of the peroxidation of linoleic and linolenic acid by homogenates from apples and pears (author's transl)].

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.