Etude des substances volatiles dans les jus de quatre variétés de pomme

Abstract

Gas liquid chromatography of volatile substances was done on four varieties of aple, being Fameuse, Russett, Mcintosh and Cotîand. Apples used were stored in a controlled atmosphere. The juice was prepared by washing, crushing, pressing, pasteurization and was stored at —40°C.

The juice sample was agitated for thirty minutes in the presence of 4 M sodium chloride solution, just before sampling the headspace gas by the Weurman technique for chromatography.

Each variety has its own characteristic volatile substances, from both qualitative and quantitative aspects. Butanol seems to be a marker substance for the Fameuse variety which contained approximately 100 times more of it than the Cortland variety. Iso-pentanol is characteristic of the latter variety in which the content was approximately 75 times higher than in the other varieties. The Russett variety was characterized by its high content of an unidentified substance and low concentration of butanol.