Abstract
The components of two varieties of apples were investigated by gas chromatography. After a flash distillation method to concentrate the apple juice, aroma chromatograms were obtained in four columns of different polarity. When the values of the peak retention indexes were compared with the indexes of standard compounds, 25–26 volatile components could be identified. These constituents were semiquantitatively measured by means of peak heights. Fundamental differences in the aroma of the two apple varieties were established by this method.
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