CAUSAL EFFECTS OF AROMA COMPOUNDS ON ROYAL GALA APPLE FLAVORS

Volatile flavour compounds produced by Royal Gala apple have been iden tified by GC-MS. Major components were 2-methylbutyl acetate, butyl ac etate, 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 arom a and flavour attributes considered important for Royal Gala apples.