Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications

Apple cultivars exhibit significant diversity in fruit quality traits, creating distinct consumption scenarios. This study aimed to assess the physicochemical parameters and sensory attributes differences among fifteen apple identify characteristic qualities suitable for various processed products using chemometric analysis. Relatively large were registered between deflection, peel color, titratable acidity (TA), ratio of total soluble solid (TSS/TA), hardness, sugar, volatile organic compound contents. Sensory results showed existed preferences different products. Based on above results, all could be distinguished into three main clusters. Cluster I (i.e., Aziteke, Bakeai, Magic Flute, Royal Gala, Red General, Delicious, Zhongqiuwang) demonstrated favorable appearance, high scores, rich aroma compounds, making them direct consumption. II Fuburuisi, Sinike, Honglu, Huashuo) exhibited a higher sugar acid content, juice production. III Miqila, Honey Crisp, Shandong Fuji, Yanfu 3) more fresh-cut apples due their good flavor undesirable appearance. Several analyses effectively assessed cultivars.