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Causal Effects of Aroma Compounds on Royal Gala Apple Flavours
Author(s) -
Young Harry,
Gilbert Janine M,
Murray Shona H,
Ball Roderick D
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199607)71:3<329::aid-jsfa588>3.0.co;2-8
Subject(s) - aroma , flavour , chemistry , butyl acetate , food science , butanol , chromatography , organic chemistry , ethanol , solvent
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.