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Tracers of apricot aromatic quality

Guillot S., Boulanger R., Crouzet J., Bureau S., Lepoutre J.P., Galindo S.. 2003. In : J.L. Le Quéré, P.X. Etiévant (eds.). Flavour research at the dawn of the twenty-first century : Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 22 - 25 June 2002. Paris : Lavoisier Tec et Doc, p. 606-609. Weurman Flavour Research Symposium. 10, 2002-06-24/2002-06-28, Beaune (France).

The research of aromatic tracers of apricot was undertaken using Solid Phase Micro-extraction (SPME) as extraction method. In a first step 17 volatile compounds were detected, by GC-MS, in the majority of 20 apricot cultivars selected according to their organoleptic characteristics. In a second step six varieties, Iranien, Hargrand, Rouge du Roussillon, Goldrich, A4025 and Orangered, selected from their apricot odour and their aromatic intensity by SPME-O were defined and classified according to the presence and intensity of grassy, fruity and apricot like notes. Finally seven compounds, hexyl acetate, limonene, [bêta]-cyclocitral, 6-methyl-5-hepten-2-one, linalool, [bêta]-ionone, menthone and (E)-hexen-2-al were recognised by SPME-GC-O as responsible of the three notes previously involved in apricot aroma and considered as molecular tracers of apricot aromatic quality.

Mots-clés : prunus armeniaca; abricot; variété; critère de sélection; composé de la flaveur; marqueur génétique

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