Instrumental and sensory analysis of fresh Norwegian and imported apples

Sensory profiling, instrumental texture measurements and volatile composition was used to characterise ten Norwegian and three imported apple varieties. Principal component analysis of sensory data identified an odour/flavour-factor and a texture factor along the first and second principal component, respectively. The main volatile components separating the apples were propyl acetate, butyl acetate, 2-methylbutyl acetate, hexyl acetate, ethyl acetate, ethyl butanoate, 1-butanol, ethanol and alpha-farnesene. The first four mentioned volatiles were related to fruity and sweet sensory attributes, while the latter were related to sour, bitter and grassy attributes. Sensory hardness, chewiness and mushiness correlated well with instrumentally measured force and work required for penetration of the flesh. Sensory odourand flavour attributes showed varying correlations by principal least squares regression to volatile composition and texture-data separately. Sour, sweet and grassy flavours were best explained when sensory odour- and flavour-attributes were correlated to texturemeasurements and volatile composition-data at the same time.