A study of apple flavor, banana flavor, and their chemical components was performed using an array of quartz crystal microbalance (QCM) gas sensors coated with sensing films such as lipids or stationary phase materials for gas chromatography (GC). The steady state sensor responses measured by a static measurement system were used to evaluate the characteristics of the different samples by principal component analysis (PCA) method. Since the array has shown good discrimination properties for fruit flavor components providing useful information, it was used to investigate the components that primarily contribute to the odor of the flavors. The results obtained from principal components analysis aided by sensory test were also used for an attempt to synthesize apple and banana flavors using only three of its odor components.