Factors influencing the development of aroma in apple peels

The rate and extent of apple volatile production were several times greater in peels than in flesh or whole apples. Volatile production in apples after peeling increased rapidly at 22°c, reached a maximum in 1–2 days and then gradually declined. Harvest maturity, variety, cold storage history, room temperature ripening and storage temperature of peels greatly affected the rate and extent of volatile production; the optimum peel temperature appeared to be 20–30°c. The greatest increases in volatile components from peels were due to the production of esters, primarily ethyl butyrate, butyl acetate, ethyl 2 methylbutyrate and 2‐methylbutyl acetate. Controlled atmosphere storage appeared to arrest the ability of peels to produce the usual components. Under certain conditions, the components associated with apple aroma increased 10‐ to 30‐fold in peels held at room temperature for 1–2 days.