To compare apple aroma intensities, apples were analyzed from the calyx side (on the opposite side of the stem) using an electronic nose (e-nose) sensor device and direct mass spectrometry. The results indicated that the sensor value tended to increase in accordance with the total intensity of apple aroma components measured by direct mass spectrometry. In addition, the e-nose sensor values for apple aroma did not correlate with the sugar content and ripeness measurements using optical sensors. Moreover, the relative standard deviations of repeatability and intermediate precision in the measurement of apple flavor (apple lip balm) were within 1.36-9.96%. Similar to the utilization of sugar content and ripeness values, the aroma measured from the calyx side can be potentially used for apple evaluation.
Keywords: apple; aroma; direct mass spectrometry; e-nose.