Investigating the differences in volatile organic compounds, texture and structure of four apple cultivars

This study investigated the relationship between apple texture and flavour. PTR-MS was used to measure the VOC release from 4 different apple cultivars. Texture was measured using a texture analyzer and the apple structure visualized using a Micro-CT scanner. Results showed firm apples (Jazz) contained small intercellular spaces (IS) and had a low porosity; soft (Golden Delicious) apples had a higher porosity and larger IS. Generally apple VOC increases as texture decreases during storage however, both cultivars were more associated with VOCs than cultivars of intermediate texture (Fuji; Braeburn). Therefore, there is no simple trend/relationship between VOC release and texture