Development of New Analysis and Evaluation Technology TASTING-GC^® and Identification of Important Aroma Compounds of Apples

Biting into a fresh, whole apple fills the mouth with a crisp, rich fragrance, evoking the arrival of winter. In pursuit of identifying the delightful aroma components released when biting into an apple, Soda Aromatic Co., Ltd. developed a new method for evaluating aromas as if the product were being consumed—"TASTING-GC^®."
Using this method to evaluate the aroma of seasonal apples, we discovered that 2,4,6-Trichloroanisole (TCA), commonly regarded as an off-flavor compound in the food industry, plays a crucial role in the apple’s aroma profile.

The results of this research were presented under the title "Development of New Analytical Evaluation Technology, TASTING-GC^®, and Discovery of Key Aroma Components in Apples" at the 30th Society of Soft Drink Technologists, Japan.