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Volatiles directly affect the sensorial quality of fresh fruits and therefore consumer preferences. The types and concentrations of volatile compounds show great variability in different apple types and varieties. In this e e i e e gica cha ac e i ic a d a a e ia f ca a e ge e ca ed Ge i Ya ik E a a d c e cia a da d a e c i a M dia Ga a e e e a a ed. F i e g h a d dia e e ( ), fruit weight (g), soluble solid content (% Brix), pH, titratable acidity (malic acid ml 100 ml-1), skin and flesh colordoi:10.33462/jotaf.630009 fatcat:xokikuh7q5dkbko7e6xqo2iko4