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This document summarizes research on differentiating apple varieties based on their scent. Fifteen apple varieties, including eight old varieties from traditional meadow orchards and seven new varieties from plantations, were analyzed. Trained sensory panelists smelled intact apples and found it possible to differentiate varieties, though not clearly between old and new types. Gas chromatography-mass spectrometry analysis of the apple volatiles helped interpret sensory differences. For example, esters contr

Author

Harry King Corral Avenido

Language

EN