Commercial Delicious apple essence was extracted to yield an oil with a strong apple-like aroma.This oil was separated into its components with high-resolution packed and opentubular gas chromatographic columns. Fiftysix compounds were identified, mainly by a combination of mass spectrometry and gas-chromatographic retention data. While many of these compounds contribute to over-all Delicious apple essence aroma, the main components directly associated with characteristic apple-like aroma were ethyl 2-methylbutyrate, hexanal, and 2-hexenal.

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SUMMARY Volatiles from California Valencia orange juice low in peel oil were removed under vacuum in a Kontro evaporator. The organic constituents were extracted with ether and examined by capillary gas‐liquid chromatography and mass spectrometry in combination. Constituents of relatively high water solubility were found mainly in the first condensers of the essence recovery system, whereas sesquiterpenoids were more prominent in a downstream colder condenser. The major esters of the juice were found to be ethyl 3‐hydroxy‐hexanoate (a new orange volatile) and ethyl acetate. Nine other previously unreported orange volatiles were identified, and the presence of seven others, previously identified only tentatively, was confirmed.

SUMMARY The feasibility and advantages of using a capillary chromatographic column directly with a time‐of‐flight mass spectrometer were demonstrated in the analysis of several flavor extracts. The high resolving power of this column proved to be indispensable in cases where chromatographic fractions previously unresolved showed similar mass spectra. Other limitations of this combined technique are covered.