Methyl-Branched Flavor Compounds in Fresh and Processed Apples

Methyl-branched volatiles in apples and processed apples are investigated. The ratio of 3-methyl-branched and 2-methyl-branched flavor compounds was determined and the enantiomeric distribution of the latter investigated. The enantiomeric ratios of 2-methyl-branched volatiles are analyzed, using heptakis(2,3-di- O -methyl-6- O - tert -butyldimethylsilyl)-β-cyclodextrin as an efficient enantioselective stationary phase in capillary GC. 2-Methylbutanoic acid and the corresponding esters (methyl− n -hexyl ester), 2-methylbutanol, and 2-methylbutyl acetate were detected as genuine flavor compounds favoring ( S )-configuration and high enantiomeric purity (>99%). 3-Methylbutanoic acid, 3-methylbutanol, and 3-methylbutyl acetate are proved to be not genuine compounds of the apple aroma but fermentation products.