VARIABILITY OF VOLATILE AROMA COMPOSITION IN APRICOT FRUITS

S. Bureau, B. Gouble, M. Grotte, J.M. Audergon, G. Albagnac
Volatile compounds of ripe fruits from 12 apricot cultivars were extracted by CH2Cl2 and then identified and quantified by GC/MS. Among the 23 volatile compounds analysed, only 1-phenylethanol showed no significant differences (P≤0.01) between varieties. Significant differences in the relative contributions of various pathways were observed among cultivars.
Bureau, S., Gouble, B., Grotte, M., Audergon, J.M. and Albagnac, G. (2006). VARIABILITY OF VOLATILE AROMA COMPOSITION IN APRICOT FRUITS. Acta Hortic. 717, 327-332
DOI: 10.17660/ActaHortic.2006.717.65
https://doi.org/10.17660/ActaHortic.2006.717.65
aroma, genetic variability, biosynthesis pathways
English
https://doi.org/10.17660/ActaHortic.2006.717.65
717_65
327-332
 

Acta Horticulturae