VOLATILE CONSTITUENTS OF APRICOT (PRUNUS-ARMENIACA)

Volatile constituents of fresh apricots (Prunus armeniaca) of the Blenheim variety were analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. The fruit was sampled by simultaneous vacuum steam distillation-extraction. A total of 49 components were identified in the extract, including 25 constituents reported for the first time in apricot. Linalool, lactones, and C6 lipid peroxidation products were the major constituents in the extract. Odor unit values, calculated from concentration and odor threshold data, indicate that the following compounds are major contributors to blended apricot aroma: β-ionone, linalool, ?-decalactone, hexanal, (E)-2-hexenal, (E,E)-2,4-decadienal, CE)-2-nonenal, and ?-dodecalactone. Headspace analyses of the intact fruit led to the identification of 83 components, 60 of which had not been previously reported in apricot. Esters were the dominant constituents in the headspace samples. © 1990, American Chemical Society. All rights reserved.