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Fourty-six components were detected in the gas chromatogram peaks, of which ethyl butyrate, isobutyl acetate, 3-methyl-1-butanol, hexanal, ethyl acetate, 2-butanol, 1-butanol, butyl acetate, isobutyl propionate, isoamyl acetate, trans-2-hexanal, propyl butyrate, amyl acetate, and hexyl acetate were identified as main volatile components affecting the aroma of apple fruit juice. Hexanal, isoamyl acetate, hexyl acetate, amylacetate, and 1-butanol were abundant in Jonathan, isoamylacetate, hexanal, and 3-methyl-butyrate were in ´Fuji´ , hexanal, isoamylacetate, amylacetate, and 1-butanol were in Hwahong, and butyl acetate, amylacetate, and isoamylacetate were in Winesap. Total amount of volatile components was the highest in Ortley, and Jonathan, Hwahong, Fireside, Orei, and Loyalist also contained high amount of volatile components, being considered as promising materials for breeding program. Degree of flavor by sensory test had a positive correlation with total amount of volatile components and total number of gas chromatogram peaks, respectively. There was a positive correlation between degree of flavor by sensory test and fruit acidity, but not between total amount of volatile components and fruit acidity.
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