Volatile Organic Compounds in apples: from biosynthesis to compound identification

Abstract

Apple is one of the mostwidely consumed fruit and its popularity is due to the complex aroma and flavour composition. The aim of this paper is to highlight the role of volatile organic compounds (VOCs) in apples, summarizing their biosynthetic processes, and exploring the analytical methods commonly used for their analysis. This approach could lead to a deeper understanding of the different outputs derived from each technique.

Keywords

• flavour
• sensory active apple compounds
• ester
• aldehydes
• gaschromatography
• mass spectrometry