Volatiles from apples, as related to variety, season, maturity, and storage

In the work reported here, gas chromatography was used to study production of volatiles related to variety, fruit maturity, ripening, and storage of apples. Varieties differed in the kind and amount of volatiles produced, although closely related varieties sometimes produced similar patterns of volatiles. Mature apples produced appreciable amounts of volatiles sooner after harvest and attained maximum rates of production more quickly than did immature apples. Maximum rates of production of volatiles attained by apples following storage at 32°F for 2 to 6 months were usually lower than those from freshly harvested apples. Comparison of relative retention times of known alcohols and esters with those for the apple volatiles, as determined on two different chromatographic columns, provided some evidence for identification of the apple volatiles.