Odor and flavor are important attributes of fruit quality. The aroma of apples is composed of different classes of volatile components (VOC). The esters are the highest key odorant class in apples. Apple is considered a complex matrix, and VOCs present in trace concentrations may be important to its flavor. In this sense, a sensitive analytical method is important for their determination. The objective of this study was to optimize the experimental conditions for apple juice VOC extraction by headspace-solid-phase microextraction. The Response Surface Methodology was used to evaluate effects of the variables studied. DVB/Carboxen/PDMS fiber was used for the extraction. The optimized variables were "time" (30, 42, 60, 77, 90 min), "temperature" (23, 30, 40, 50, 56 ºC) and "salt addition" (0, 6, 15, 23, 30% of NaCl) using a central composite design with axial points. The VOC were analyzed by GC-FID. The intensity of the volatile compounds characteristic of apples increased with the increase of the three studied variables.. The optimized extraction conditions were: 77 min at 40 °C with addition of 30% NaCl. The proposed method was used to monitor the change in the volatile profile of two apple cultivars (Galaxy and Royal Gala) during the 8 months of storage under controlled dynamic atmosphere by quotient respiratory (QR-1.3). There was a decrease in the production of esters 2-methyl-butyl acetate, butyl acetate and hexyl acetate, being important apple-like odor compounds, when some alcohols and aldehydes increased (2-methyl-1-butanol, 1-hexanol, hexanal). Fruit quality in relation to volatile emission was affected mainly in the last month of storage due to the significant decrease in volatile emission. Galaxy apples had higher concentrations of esters than Royal Gala apples. The method allowed an effectively evaluation of the VOC of the fruits during storage and provide an important quality information.