COMPARISON OF VOLATILE COMPOUNDS IN 2 SEASONS IN APPLES - GOLDEN DELICIOUS AND GRANNY SMITH

Fruit of varieties Golden Delicious and Granny Smith, were harvested a t commercial maturity in two consecutive years (1993 and 1994). The ar oma components obtained were analyzed by the dynamic headspace method and quantified by gas chromatograph-mass spectrometry. In Golden Delic ious the total esters represented more than 80% of the total volatile components in both years, consistent with Drawert's classification (19 75). However, Granny Smith did not, since the esters made rep 72 and 8 8% of total volatiles in the years 1993 and 1994, respectively. The ar oma components are different in class and quantity and give a characte ristic sensorial perception for each type of fruit and variety. In Gol den Delicious, ethyl propionate and butyl acetate gave a fruity aroma in 1993 and ethyl acetate, ethyl propionate and propyl acetate were th e predominant compounds in 1994. In Granny Smith the aroma composition was slightly different in the two years. In 1993 the aromatic profile did not show the predominance of any compound, while in 1994 it was m ore fruity due to the higher content of ethyl propionate and propyl ac etate.