Volatile compounds from the Fuji cultivar of apples were studied during two consecutive years (1994 and 1995). Headspace volatile compounds of Fuji apple were captured on Porapak Q traps and eluted with hexane. Eighty-four volatile compounds were detected in the Fuji apple by high resolution gas chromatography, of which thirty compounds were identified by CG-MS and Kovats indices. Butyl acetate, 2-methyl butyl acetate, hexyl acetate and <FONT FACE="Symbol">µ</FONT>-farnesene were the major volatiles in the fresh fruit. The predominant class of compounds was that of the esters.
gas chromatography; mass spectrometry; volatile compounds; apple
