Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice

► Development of a fast, simple and gentle analysis method for the analysis of apple juice aroma. ► Juices not made from concentrated mainly dominated by aromas with fruity, ripe, sweet characteristics. ► Juices made from concentrate rather dominated by green, fresh, estery aromas. ► Neither of the single compounds nor indexes calculated thereof could be used for reliable assessment of juice quality.