foods Article Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety Sonia Medina 1,2,* , Rosa Perestrelo 1 , Regina Pereira 3 and José S. Câmara 1,4 1 CQM–Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; rmp@staff.uma.pt (R.P.); jsc@staff.uma.pt (J.S.C.) 2 Department of Food Science and Technology, Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS (CSIC), Campus Espinardo, 30100 Murcia, Spain 3 Direção Regional de Agricultura, Divisão de Inovação Agroalimentar, Avenida Arriaga, n◦ 21A, Edificio Golden Gate, 9000-060 Funchal, Portugal;
[email protected] 4 Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal * Correspondence:
[email protected] Received: 30 October 2020; Accepted: 7 December 2020; Published: 9 December 2020 Abstract: Aroma is a crucial criterion to assess the quality of apple fruits, juices, and ciders. The aim of this study was to explore similarities and differences in volatile profiles among apple fruits, juices, and ciders from different apple varieties (Festa, Branco, and Domingos) by headspace solid-phase microextraction gas chromatography–mass spectroscopy (HS–SPME/GC–MS). A total of 142 volatile organic compounds (VOCs) were identified, but only 9 were common in all analysed matrices and apple-tested varieties. Esters, alcohols, and aldehydes presented a higher concentration in apple fruits and juices, whereas esters, alcohols, and acids were dominant in ciders. Moreover, there were unique VOCs for each matrix and for each variety, highlighting the importance of the selection of apple varieties as an important factor to obtain good sensory and quality ciders, multiple benefits, and legal protection against the misuse of local products.