Analysis of Aroma Components in Apples Using the Smart Aroma Database

User Benefits

- The Smart Aroma Database enables straightforward qualitative analysis of aroma components. - The HS-20 NX headspace sampler allows for high-sensitivity and convenient analysis of the aroma components in fresh apples. - Multivariate analysis facilitates an objective evaluation of aroma component differences between samples.

Introduction

The aroma components of fruits are one of the key factors that determine their flavor and taste, serving as a significant criterion for consumers when choosing fruits. These aroma components vary based on the type and variety of the fruit, its ripeness, production area, and cultivation environment. The complex interplay of these factors shapes the unique flavors of individual fruits. Therefore, the analysis of aroma components plays an important role in quality control and the development of new fruit varieties. The compounds that make up the aroma of fruits are diverse, including both volatile and non-volatile components, and their numbers can range from dozens to hundreds. These components, which include alcohols, esters, ketones, and acids, possess various chemical structures and contribute to the aroma of the fruit. Gas chromatography mass spectrometry (GC/MS) offers an effective method for objectively evaluating the relationship between aroma and aroma components. This article describes an example of analyzing the aroma components in apples using a GCMS-QP2050 gas chromatograph mass spectrometer in combination with an HS-20 NX headspace sampler.

February 3, 2026 GMT