McIntosh apple을 climacteric maximum 시기인 9월 25일에 채취하여 향기성분을 추출, 분리 및 동정한 결과 head space법에 의한 향기성분은 etsers 13종, alcohols 6종, aldehyde 및 ketone 각 1종으로 총 21종을 동정하였다. 연속수증기증류법에 의해 동정된 향기성분은 esters 20종, alcohols 14종, aldehydes 2종 및 ketone 1종으로 총 37종을 동정하여 head space법보다 16종을 더 동정할 수 있었다. 두 방법에 의해 동정된 향기성분 중 모두 ester가 가장 많아 사과에서 가장 중요한 향기성분이었으며 다음이 alcohol이었다.
The volatile compounds of McIntosh apples were separated and identified at the stage of climacteric maximum. 21 compounds were identified from head space method and classes of that were 13 kinds of esters, 6 of alcohols, an aldehyde and a ketone. From simultaneous steam distillation-extraction method, 37 compounds were identified and classes of that were 20 kinds of esters, 14 of alcohols, 2 of aldehydes and a ketone. Esters were the most abundant flavor component in the both methods and next was alcohols.
