The study aim was to evaluate the differences of ciders made with dessert apples at three ripening stages. The phenolic, volatile and amino acids profile were established as well as the antioxidant capacity that can interfere in the final product quality. It was possible to confirm that unripe, ripe and senescent fruits affected the major compounds. The phenolic content and antioxidant capacity were reduced in the ciders (14%); however, the antioxidant activity in the ciders made with ripe and senescent fruit were similar to its respective musts. The cider made with senescent apples showed 37% higher content of volatile compounds than the cider made with unripe apples. Thus, a classification process and the control of the ripening of raw material should be adopted. Dessert apples at the senescent stage should be used to obtain a high quality standard of cider.