Scientific journal

61 2022

Journal of Food and Nutrition Research
Summary No. 3 / 2022

Červenčík, K. – Dimitrov, F. – Tobolková, B. – Žemlička, L. – Bírošová, L. – Hrouzková, S. – Sádecká, J.
Principal aroma-active compounds of Red Moon RM-1 apple fruit cultivar as determined by a combined technique of gas chromatography-olfactometry
Journal of Food and Nutrition Research, 61, 2022, No. 3, s. 251-263

Jana Sádecká, Department of Chemistry and Food Analysis, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, 824 75 Bratislava, Slovakia. E-mail:

Received 18 May 2022; 1st revised 24 June 2022; accepted 25 June 2022; published online 15 July 2022.

Summary: Aroma belongs to crucial natural quality attributes of apples. The profile of aroma-active compounds in the peel and flesh of a rare new red-fleshed Red Moon (RM-1) apple fruit cultivar was investigated. For this purpose, a sampling extraction method of headspace solid-phase microextraction (HS-SPME) followed by a specific technique of gas chromatography-olfactometry (GC-FID-O) and gas chromatography-mass spectrometry (GC-MS) were used. Apples were harvested in 2020 from two different growing areas (Western Slovakia, Northeastern Italy). A total of 58 aroma-active compounds recognized by GC-FID-O were responsible for the overall aroma of the analysed apples from Slovak production, and 52 from the Italian apple production. The aroma-active compounds comprised esters, alcohols, aldehydes, sesquiterpenes, one ketone and one short-chain unsaturated carboxylic acid. Ethyl 2-methylbutanoate was odorously the most noticeable compound of apple peel and flesh, common to apples from both growing localities. Likewise, other 12 principal odorants with various odour intensity levels, such as ethyl butanoate, ethyl acetate, butanol, 1-octene-3-one, isopropyl acetate, hexyl hexanoate, hexanol, bisabolene (unknown isomer), farnesol (unknown isomer), unknown compounds No. 66 and No. 70 and propyl hexanoate were common to all analysed apple samples.

Keywords: red-flesh apples; aroma-active compound; solid-phase microextraction; gas chromatography-olfactometry; gas chromatography-mass spectrometry

  (pdf, 784.03 Kb, 112x)