Identification of Compounds Contributing to ‘Gala’ Apple Flavor
Author: James Mattheis, Mina McDaniel, Anne Plotto
Published: 1997
Summary: This project found that acetate esters, particularly butyl acetate and hexyl acetate, are the primary components of Gala fruity aroma. Concentrations of the primary components of Gala aroma decrease during CA storage and recovery in air storage after CA is insignificant. Results from this project will enable 'Gala' volatile analysis to be simplified by focusing only on compounds significantly contributing to flavor.
