Comparison of aroma components in peel and pulp of two apple cultivars

The aroma components in peel and pulp of two apple cultivars (Delicious and Nagafu No.2) were determined by head-space solid phase microextraction (HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer (GC-MS).Results showed that the main aroma components of Delicious were 2-hexenal,hexanal,2-methyl-1-butanol acetate,ethyl acetate,hexyl acetate,1-hexanol,2-methyl-1-butanol,(E)-2-hexen-1-ol acetate,(E,E)-2,4-hexadienal,butyl acetate,1-butanol.Meanwhile,the main aroma components of Nagafu No.2 were 2-methyl-1-butanol acetate,2-hexenal,hexanal,hexyl acetate,2-methyl-1-butanol,(E,E)-2,4-hexadienal,1-hexanol,hexyl 2-methylbutanoate,5-ethyl-2(5H)-furanone.According to categories and relative contents of aromatic components,two apple cultivars could be classified as the acetate-type of ester-type apple.The categories of aroma components in peel were significantly higher than those observed in pulp.