Fruit of varieties Golden Delicious and Granny Smith, were harvested at commercial maturity in two comecutive years (1993 and 1994). The aroma components obtained were analyzed by the dynamic headspace method and quantified by gas chromatograph-mass spectrometry. In Golden Delicious the total esters represented more than 80% of the total volatile components in both years, consistent with Drawen's classification (1975). However, Granny Smith did not, since the esters made up 72 and 88% of total volatiles in the years 1993 and 1994, respectively. The aroma components are different in class and quuntity and give a characteristic sensorial perception for each type offruit and variety. In Golden Delicious, ethyl propionate and butyl acetate gave a fnrity aroma in 1993 and ethyl acetate, ethyl propionate and propyl acetate were the predominant compounds in 1994. In Granny Smith the aroma composition was slighfly different in the two years. In 1993 the aromatic profile did not show the predominance of any compound, while in 1994 it was more fruity due to the higher content of ethyl propionare and propyl acetate.

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