Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages

Figure 4

Principal component analysis (PCA) of volatile compounds and the sensory profile of apricot clones. (a) Correlation circle of sensory attributes, soluble sugars, organic acids, and volatile compounds. (b) Segregation of the apricot clones based on the studied parameters depending on maturity stages (M1: commercial ripe; M2: consumption ripe).

(a)

(b)