INSTRUMENTAL AROMA ANALYSIS FOR OBJECTIVE EVALUATION OF THE PARAMETERS INFLUENCING AROMA FORMATION IN APPLES AND FOR PREDICTION OF THE OPTIMUM PICKING DATE

Instrumental aroma analysis involving dynamic headspace sampling of volatiles released from intact apples, high resolution gas chromatography and identification by gas chromatography - mass spectrometry, permits following the complete aroma formation process. This procedure allows to study the different parameters influencing aroma development, such as the influence of cultivar, picking date and postharvest storage. Furthermore analysis during the early picking period allows prediction of the optimum picking date for storage apples. Aroma patterns can also be used for classification of apple varieties.