Identification of Aroma Compounds in Apple Juice with FET-DHS+

When analyzing apple juice, up to 100 different volatile organic compounds (VOCs) can be identified. The composition of aroma compounds present in an apple depends on the apple type and its ripeness.

The characteristic apple aroma is often caused by ester compounds. Alcohols and aldehydes can also be present, which contribute to the fresh, green aroma of many apple varieties. The goal of this application is to identify the flavor compounds present in apple juice and perform semiquantification via the used sample volume to determine if calibration remains linear with increasing water content.