Selection of the reconstituted apple juice in the consumer decision-making process is the mostly influenced by the specific sensory quality of the product, including aroma of the fresh fruit. Apples aroma is determined by specific substances such as: esters, alcohols, aldehydes, ketones, organic acids and terpenes. Total quantity of volatile compounds is decreasing during production process. Washing, pasteurization and depectinisation are the process the mostly responsible for the drop in the total amount of volatiles.