Sensory Attributes of Apple Products Enhanced with Reconstituted Ethyl Esters that are Aroma Components of Watercored Apples

Abstract

We have estimated that ethyl esters, such as ethyl 2-methylbutanoate, ethyl hexanoate, and ethyl tiglate, contribute to the high preference for watercored apples among Japanese consumers. In order to validate this, we performed a simple application test of reconstituted ethyl esters found in watercored apples to the juice and puree of non-watercored apples or apple-flavored beverages and candy. It was found that ethyl ester flavor enhanced the perception of watercore-like flavor and increased preference for the apple products. In conclusion, it was indicated that ethyl esters synthesized in watercored apples produce an aroma that is key to the perception of and preference for watercored apple.