A comparison of methods for measuring the volatile components of apple fruits

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Abstract
Summary: Volatile compounds produced by apple fruits (Malus domestica, Borkh.) were separated and estimated by gas chromatography. Procedures were devised for estimation of compounds in air surrounding whole apples and discs of apple tissue, and in apple juice. Concentrations of volatiles in air passing over apples were influenced by tissue permeability, concentrations in peel or cortex, and the extent of enzymic hydrolysis of esters passing through the peel. the complexity of these effects prevents assessment of the importance of compounds in apple flavour based on their concentrations around whole fruit. the ratios of concentrations established in air around cortical discs to concentrations in juice were similar to air/water partition coefficients observed for standard compounds. Measurement of concentrations above cortical discs is simple and sensitive and can be related to flavour, through the olfactory threshold concentrations of the compounds detected.