[en] A large number of apple varieties (35) from the same germplasm were investigated over two
consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and
quantified by external standards. Principal component analysis was applied to study the relationship
between varieties and volatiles. To obtain better discrimination, 23 of 35 apple varieties were classified
into four cultivars and good classification could be observed by partial least squares discriminant
analysis. Ethyl 2-methylbutyrate, 2-methyl-1-butanol, Z-3-hexenyl acetate, E-2-hexen-1-ol, linalool
and dodecanol were the most important variables to discriminate apple cultivars. Based on the
volatile concentration and thresholds, ethyl 2-methylbutyrate, hexanal, 1-hexanol, E-2-nonenal and
linalool were the critical characterized odor-active compounds among 35 apple varieties over two
harvest years. From the present work, seasonal effects greatly influenced the formation of volatiles.
Disciplines :
Chemistry Agriculture & agronomy
Author, co-author :
Wu, Xinye ; Université de Liège - ULiège > TERRA Research Centre
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