Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties

  • Elisabeth Guichard
  • Michel Souty
Original Papers


The volatile components of fresh apricot (Prunus armeniaca) were isolated by vacuum distillation and fractionated on a silica gel column. Analysis by gaschromatography coupled with mass spectrometry led to the identification of 82 compounds, 60 of which were found for the first time in this fruit. Six varieties, cultivated in the south of France were compared for their firmness, acidity, sweetness and for their content of 56 volatile components. Precoce de Tyrinthe was the least aromatic variety, but produced fruits very early in the season. Palsteyn gave acidic but rather aromatic fruits. Moniqui possessed large but perishable fruits with flowery aroma due to the presence of terpenic ketones. Rouge du Roussillon contained all the identified volatile compounds and possessed a pleasant aroma. Polonais contained many C6-compounds with herbaceous notes and Bergeron was rich in lactones but poor in terpenic alcohols.


Ketone Lactone Volatile Compound Zucker Volatile Component 
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Über die Gehalte an Aromakomponenten von sechs Aprikosensorten (Prunus armeniaca)


Die flüchtigen Aromastoffe von Aprikosen (Prunus armeniaca) wurden durch Vakuumdestillation und anschließende chromatographische Vortrennung und Kieselgel isoliert. Mit kombinierter gaschromatographischer Analyse wurden 82 Komponenten, davon 60 zum ersten Mal, identifiziert. Die Gehalte an Zucker, Säuren und 56 Aromakomponenten von 6 französischen Aprikosensorten wurden miteinander verglichen. Die Sorte Precoce de Tyrinthe ist wenig aromatisch aber frühreif, die Sorte Moniqui trägt große Früchte mit einem Blumenaroma von Ketonen, während Rouge du Roussillon viele Komponenten und das angenehmste Aroma besitzt. Die Sorte Polonais zeichnet sich durch den höchsten Gehalt an C6-Komponenten und ein krautartiges Aroma aus. Die Sorte Bergeron ist reich an Lactonen, jedoch arm an Terpenalkoholen.


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Copyright information

© Springer-Verlag 1988

Authors and Affiliations

  • Elisabeth Guichard
    • 1
  • Michel Souty
    • 2
  1. 1.Laboratoire de Recherches sur les ArômesInstitut National de la Recherche AgronomiqueDijon CedexFrance
  2. 2.Laboratoire de Biochimie Appliquée, Station de Technologie des Produits VégétauxMontfavetFrance

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