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

Table 1

Sensory profile of apricot clones evaluated by panelists.

Sensory criteria	Attribute
Color	Unblush color
	Blush color
	Flesh color
Texture	Hardness
	Skin hardness
	Flesh cohesion
	Crunchy
	Juiciness
Odor/flavor	Herbaceous odor
	Apricot flavor
	Fruity flavor
	Floral flavor
Taste	Sourness
	Sweetness
	Astringency
	Bitterness
	Persistence