ABOUT BIOGNESIS OF AROMA SUBSTANCES IN PLANTS AND FRUITS .4. FORMATION OF AROMA SUBSTANCES IN APPLES DURING GROWTH AND STORAGE

By using gas chromatography in connection with differential chromatographic methods the apple aroma substances were seperated, identified and determined quantitatively. A comparison of different apple varieties showed that the aromatic differences were mostly of quantitative nature and that the aroma's composition strongly depended on the stage of growth, on the degree of ripening and on the storage conditions. Decisive for the formation of aroma substances were the conditions immediately after harvest and at the beginning of storage; the knowledge of these factors are considered essential for preserving and improving technology. © 1969 Springer-Verlag.