Articles

VARIABILITY OF VOLATILE AROMA COMPOSITION IN APRICOT FRUITS

Article number
717_65
Pages
327 – 332
Language
English
Abstract
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.

Publication
Authors
S. Bureau, B. Gouble, M. Grotte, J.M. Audergon, G. Albagnac
Keywords
aroma, genetic variability, biosynthesis pathways
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