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Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass pectrometry and gas chromatography-olfactometry

Guillot S., Peytavi L., Bureau S., Boulanger R., Lepoutre J.P., Crouzet J., Schorr-Galindo S.. 2006. Food Chemistry, 96 (1) : p. 147-155.

DOI: 10.1016/j.foodchem.2005.04.016

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace-solid phase microextraction (HS-SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS-SPME-Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS-SPME-GC-MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, [bêta]-cyclocitral, [gamma]-decalactone, 6-methyl-5-hepten-2-one, linalool, [bêta]-ionone, menthone and (E)-hexen-2-al were recognized by HS-SPME-GC-O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.
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