Causal Effects of Aroma Compounds on Royal Gala Apple Flavours

✍ Scribed by Young, Harry; Gilbert, Janine M; Murray, Shona H; Ball, Roderick D

• Book ID: 102648732
• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 590 KB
• Volume: 71
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199607)71:3<329::aid-jsfa588>3.0.co;2-8

✦ Synopsis

Volatile flavour compounds produced by Royal Gala apple have been identified by GC-MS. Major components were 2-methylbutyl acetate, butyl acetate, hexyl acetate, butanol, 2-methylbutanol and hexanol. Odour-port evaluation of the components separated by GC indicated that the first four compounds were important contributors to the aroma and flavour. Use of analytical sensory panels revealed that 2-methylbutyl acetate, butanol and hexyl acetate had the greatest causal effect on those aroma and flavour attributes considered important for Royal Gala apples.