Volatile compounds and quality parameters of various apples

Abstract

In this study; quality characteristics and volatile compounds of Starking Delicious, Amasya, Granny Smith, and Golden Delicious apple cultivars were determined. Granny Smith has the highest titratable acidity and the lowest pH value, while the Amasya apple has the highest dry matter and water-soluble solids. Aroma is an important quality criterion for apples and its has a big role in consumer taste. The aroma composition of apples was determined in gas chromatography-mass spectrometry (GC-MS) using the headspace method. Forty different volatile compounds, including 24 esters, 5 higher alcohols, 1 aldehyde, 1 terpene and 9 unidentified volatile compounds, were detected in apples. Esters, which make up 80.00% of Starking Delicious, 76.55% of Amasya and 62.82% of Golden Delicious are the main flavor group in apples and esters generally impart aroma compounds preferred by consumers. Butyl acetate, 2-methyl butyl acetate, hexyl acetate, (E,E)-α-farnecene, ethanol and ethyl 2-methyl butyrate were the aroma components determined at the highest rates in apples. These compounds contribute to the aroma of apples such as banana, fruity, strawberry, sweet, pear, grass and alcohol.