6.

Volatiles Profile of Red Apple from Marche Region (Italy)

Daniele Fraternale, Donata Ricci, Guido Flamini and Giovanna Giomaro

Dipartimento di Scienze dell’Uomo, dell’Ambiente e della Natura-Sez. Biologia Vegetale - Università degli Studi di Urbino “Carlo Bo”-Via Bramante, 28-61029 Urbino-Italy.

Dipartimento di Scienze Farmaceutiche sede di Chimica Bioorganica e Biofarmacia-Università di Pisa - Via Bonanno 33- 56126 Pisa-Italy

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.

Keywords: Apple; Malus x domestica Borkh; volatiles profile; (E,E)-α-farnesene; ethyl hexanoate.