Watercored (WC) apples, characterized by flesh that has a translucent, water-soaked appearance, have gained wide popularity with Japanese consumers. To understand this preference for WC apples, we performed a combination of sensory analysis and metabolic profiling on apple flavors using >Fuji< and >Kotoku<, cultivars susceptible to watercore. The sensory characteristics of WC >Fuji< were enhanced in aroma intensity, floral, sweet and fruity attributes compared to non-WC apples. Rating of preference was also high in WC apples. In regards to the flavor components of >Fuji< and >Kotoku<, solubles of sorbitol, sucrose, L-alanine, pyro-glutamate and putrescine, volatiles of methyl and ethyl esters, such as methyl 2-methylbutanoate, ethyl 2-methylbutanoate and ethyl hexanoate, were significantly greater in WC apples. While the degree of sweetness with sugar composition slightly increased in a trial calculation, sweet and floral aroma presenting volatiles were remarkably elevated in the WC apples. Thus, we propose that ethyl and methyl esters, which are anaerobically-biosynthesized in the watercored area, contributed to the high preference for WC apples among Japanese consumers.

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