Study on sugar and acid constituents in several early apple cultivars and evaluation of their flavor quality

Sugar and acid components in 6 early apple cultivars(Zaofengtian,Vista Bella,Liaofu,NY543,etc.) were studied by Capillary Electrophoresis,and the relationships between soluble sugar,titratable acid,aromatic components and flavor of 3 early apple cultivars(Zaofengtian,Vista Bella and Liaofu) were analyzed as well.The results indicated that the fructose was the most sugar constituent in all tested cultivars,and its coefficient of variation was the smallest(14.59%) among three different sugar constituents,but there were significant differences in the contents of sucrose and glucose in different cultivars,and CV of the former was 67.58%,and the latter was 29.94%,which showed the total content of sugar was determined by the contents of fructose and sucrose in early apple cultivars.The malate content in different early apple cultivars was different greatly,which ranged from 1.55 mg/g to 6.61 mg/g.The content of soluble sugar and titratable acid,aromatic components and organoleptic evaluation were different in 3 early apple cultivars(Zaofengtian,Vista Bella and Liaofu).The difference in organoleptic evaluation accorded with the differences in soluble sugar,titratable acid,aromatic components in 3 cultivars.So in these experimental conditions,the criteria in flavor evaluation of the 3 early apple cultivars should comprise the contents of sugar and acid sugar-acid ratio and total content of three main aromatic components(1-Butanol,(E)-2-Hexenal,Acetic acid butyl ester).