The volatile composition of different parts (whole fruit, peel and flesh) of a rare wild red apple named “Mela Rossa Val Metauro” was established by SPME (Solid Phase Micro-Extraction) sampling, followed by GC-MS analysis. The most prominent constituent in all the three parts was the sesquiterpene (E,E)-α-farnesene. The presence of the ester ethyl hexanoate particularly in the flesh (39.8%) gives a special exotic flavor to the fruit.

Volatiles profile of red apple from Marche region (Italy)

FLAMINI, GUIDO;
2011-01-01

Abstract

The volatile composition of different parts (whole fruit, peel and flesh) of a rare wild red apple named “Mela Rossa Val Metauro” was established by SPME (Solid Phase Micro-Extraction) sampling, followed by GC-MS analysis. The most prominent constituent in all the three parts was the sesquiterpene (E,E)-α-farnesene. The presence of the ester ethyl hexanoate particularly in the flesh (39.8%) gives a special exotic flavor to the fruit.
2011
Fraternale, D; Ricci, D; Flamini, Guido; Giomaro, G.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/144251
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