Research Article

Causal Effects of Aroma Compounds on Royal Gala Apple Flavours

  1. Harry Young*,
  2. Janine M Gilbert,
  3. Shona H Murray,
  4. Roderick D Ball

Article first published online: 26 MAR 1999

DOI: 10.1002/(SICI)1097-0010(199607)71:3<329::AID-JSFA588>3.0.CO;2-8

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 71, Issue 3, pages 329–336, July 1996

Additional Information

How to Cite

Young, H., Gilbert, J. M., Murray, S. H. and Ball, R. D. (1996), Causal Effects of Aroma Compounds on Royal Gala Apple Flavours. Journal of the Science of Food and Agriculture, 71: 329–336. doi: 10.1002/(SICI)1097-0010(199607)71:3<329::AID-JSFA588>3.0.CO;2-8

Author Information

  1. The Horticultural and Food Research Institute of New Zealand Ltd, Private Bag 92169, Auckland, New Zealand :SS:6.2:

*The Horticultural and Food Research Institute of New Zealand Ltd, Private Bag 92169, Auckland, New Zealand :SS:6.2:

Publication History

  1. Issue published online: 26 MAR 1999
  2. Article first published online: 26 MAR 1999
  3. Manuscript Accepted: 29 JAN 1996
  4. Manuscript Received: 31 JUL 1995

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Keywords:

  • apple;
  • sensory panel;
  • flavour components;
  • causal effects.

Abstract

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.

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