AbstractConcentrations of the major flavonoids and phenolic acids in the peel and cortex of fruit of eight commercial apple cultivars were determined by HPLC. The multivariate statistical technique of correspondence analysis was applied to the polyphenol profiles to describe distinctive groups of cultivars and of polyphenols, and their joint correspondences.Cultural and growing conditions had a limited effect on the polyphenol profiles of the cortex and peel. Chlorogenic acid was the principal polyphenol in the cortex with the lowest levels being in Red Delicious and the highest in Jerseymac, which were compensated by changes in phlorizin. Cortland had low levels of chlorogenic acid and Gravenstein had high levels, but these were offset by the levels of catechins.The quercetin, rhamnoside, was the principal phenolic compound for the peel data with low levels in Red Delicious, Cortland, Spartan and Jerseymac and high levels in Golden Delicious, Gravenstein and Northern Spy. Levels of chlorogenic acid, offset by levels of phlorizin and catechins, distinguished between Red Delicious and Cortland. Rutin was important in distinguishing between Jerseymac and Spartan.