Phenolic compounds, which are present in the epidermis zone, parenchyma zone, core zone, and seeds of fruit (Malus domestica var. Kermerrien), were extracted from freeze-dried material by three successive solvent extractions. The dry methanol extract and the dry aqueous acetone extracts were analyzed using reversed-phase HPLC coupled with diode array detection following thiolysis to quantify phenolic compounds according to their classes (hydroxycinnamic acid derivatives, flavan-3-ols, flavonols, and dihydrochalcones). The method is suitable for the determination of the relative proportions of the different classes of polyphenols and provided information on the constitutive units and the average degree of polymerization of oligomeric and polymeric procyanidin structures. Results showed that procyanidins are the predominant phenolic constituents in cider apple fruits, much of them corresponding to highly polymerized structures. Keywords: Apple; phenolics; procyanidins; cider; HPLC; thiolysis