The aroma volatiles of ripe fresh `GoldRush' and `Golden Delicious' apples (Malus ×domestica Borkh) were examined using dynamic headspace to capture the volatiles and gas chromatography (GC)–GC–mass spectroscopy (MS) analysis for compound identification. A total of 21 aroma volatiles were identified, with 16 being common to both cultivars: toluene, butyl acetate, hexyl formate, 2-methylbutyl acetate, xylene, butyl propionate, pentyl acetate, s-butyl butanoate, hexyl acetate, iso-butyl 2-methylbutanoate, hexyl propionate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate, a-farnesene, and ethyl phthalate. Three volatiles [dipropyl disulfide, pentyl 2-methylpropionate, and 2,6-bis(1,1-dimethylethyl)-2,5-cyclohexadiene-1,4-dione] were unique to `Golden Delicious'; two compounds (nonanal and nerolidol) were unique to `GoldRush'. Most identified compounds were esters. Hexyl acetate (18.39%) was the major volatile in `Golden Delicious', while butyl acetate (13.40%) was the highest in `GoldRush'.
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