Abstract: During the processing of cloudy apple juice, L and b values decreased and a value increased. The amount of polyphenols in juice decreased because of its being oxidized during procesing as by HPLC. The amount of Polymeric and mono Proanthocyanidin, chlorogenic acid, totol phenols and epicatechin in cloudy apple juice were retained respectively as 79.2%、83.8%、72.8% and 71.1% compared with raw materiac apple. The volatile components were mainly esters and alcohols analysized by Solid Phase Microextraction(SPME)and GC-MS. The amount of esters in apple was 46.94%, while decreased to 30.26% for juice. The amounts of alcohols and aldehydes in apple were 38.8% and 6.7% respectively, but increased to 46.16% and 6.7% respectively forj uice.

Key words: cloudy apple juice, polyphenols, volatile component, chlorogenic acid epicatechin, Proanthocyanidin