---

Acree, T.E., Barnard, J. and Cunningham, D.G. 1984.

---

The classification of apple cultivars through flavour chemistry. Special Report, New York State Agricultural Experiment Station; No :

---

Odour properties of 40 apple cv. were studied by gas chromatography, as regards their 'charm' index (ratio of concn. of an odour-active compound in a given sample:detection threshold of that compound). Among the most 'charming' compounds of the 10 most used cv. (McIntosh, Red Delicious, Rome, Rhode Island Greening, Cortland, Idared, Golden Delicious, Twenty Ounce, Monroe, Northern Spy) were damascenone, hexyl butanoate and ethyl butanoate. Apple cv. were classified according to their 'charm' value into 3 groups, i.e. simple or Mutsu type, intermediate or Jonathan type, and complex or Cortland type (the simplicity refers to the nature of the chromatogram produced). *FSTA*BREED-; apples, cv. & aroma classification of; AROMA-; CLASSIFICATION-; AROMA-COMPOUNDS; apples, cv. & aroma compounds of; APPLES-; cv. & aroma classification of apples

---

---