Apple (Malus × domestica Borkh) is one of the most important fruit produced and consumed in all over the world. The large number of apple cultivars reflects also a broad range of variability in the quality traits. “Fruit quality” is a dynamic concept changing on the basis of the consumer needs and perceptions that reflect sociocultural evolution. Almost all the characteristics determining apple quality can be measured or classified. The modern apple cultivation is probably the result of interspecific hybridization and cross-breeding programmes were mostly applied to improve new varieties with desirable quality. For this purpose, in this study, it was aimed to detect some pomological and fruit characteristics such as aroma compounds, sugars, organic acids and vitamin C contents in 83 F1 individuals created by crossing ‘Kaşel-41’ (female parent) and ‘Williams Pride’ (male parent) cultivars. Flavor components which have a high importance for fruit quality were detected by using HS-SPME/GC/MS (Headspace Solid Phase Micro Extraction Gas Chromatography/Mass Spectrometry) techniques. HPLC (High-Performance Liquid Chromatography) technique was applied for the sugars, organic acids, and vitamin C analyses. According to the obtained results a great differences were detected among apple individuals. Concerning their chemical composition, the main sugar constituent of fruits was fructose ranging from 1.89 to 6.67%. Malic acid was the major organic acid reaching the maximum value of 7.77% followed by succinic acid. Moreover, a total of 11 different aldehydes, 24 esters, 10 acids, 12 alcohols, 3 ketones, and 3 terpenes were identified and quantified in F1 individuals and their parents.

苹果（苹果 × 家蝇Borkh）是全世界生产和消费的最重要的水果之一。大量的苹果品种也反映了质量性状的广泛可变性。“水果质量”是一个动态的概念，根据反映社会文化演变的消费者需求和观念而变化。几乎所有决定苹果品质的特征都可以测量或分类。现代苹果栽培很可能是种间杂交的结果，杂交育种计划主要用于改良具有理想品质的新品种。为此，在本研究中，旨在检测一些果树和果实的特征，如香气化合物、糖、通过杂交“Kaşel-41”（母本）和“Williams Pride”（父本）栽培品种产生的 83 个 F1 个体的有机酸和维生素 C 含量。通过使用 HS-SPME/GC/MS（顶空固相微萃取气相色谱/质谱）技术检测对水果质量具有高度重要性的风味成分。HPLC（高效液相色谱）技术用于糖类、有机酸和维生素 C 的分析。根据获得的结果，在苹果个体之间检测到很大差异。关于它们的化学成分，水果的主要糖成分是果糖，范围从 1.89% 到 6.67%。苹果酸是主要的有机酸，达到最大值 7.77%，其次是琥珀酸。此外，总共有 11 种不同的醛、24 种酯、10 种酸、12 种醇、