SRC-APPLE-2020 · PRIMARY
Dan Yan et al. · Food Chemistry
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-15 by an automated check. Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-15 · corrections 0
Potent odorants of 'Honeycrisp' apple ↗
In 'Honeycrisp' apples, aroma extract dilution and gas chromatography–olfactometry found hexyl 2-methylbutyrate, α-farnesene, hexanal and (E)-2-hexenal among the most potent odour compounds, and reconstruction and omission tests with sensory analysis suggested that hexyl 2-methylbutyrate is responsible for the cultivar's strong fruity note.
One cultivar; other apples differ, and the abstract also names several alcohols among the most potent compounds.SmellBook records only the molecules its own claims name from this source, in the role each claim states. The source may report others.
Permanent identifier smellbook:source:honeycrisp-apple-characteristic-aroma-2020 · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.