Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. The quality of a fruit is easily recognized by its flavor as the fruit ripes. zNose® is a useful instrument that quantifies the concentration and index of each chemical in the aroma. In this whitepaper, an expanded analysis of fruit fleuressence is done using 10ps2a1b method.