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The volatile substances given off to the air by Granny Smith apples at 20°C. were condensed at low temperature. The acids obtained on aponification were found to be virtually free from carbonyl, hydroxy, or unsaturated groups. By conversion to hydroxamic acids followed by chromatographic separation on paper they were identified as formic, acetic, propionic, butyric (probably normal), valeric, and caproic acids.

Volatile Products of Apples I. Identification of Acids and Alcohols