Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages
Table 5
Concentration (in μg/kg of fresh weight) of volatile compounds identified in ten apricot clones at the consumption ripe stage (M2).
Volatile compounds
RI
“Mans 15”
“Cg 2”
“Ab 5”
“Agdez C2”
“Marouch 4”
“Rtil 4”
“Clone C”
“Marouch 16”
“Agdez LG1”
“Boum A2”
Aldehydes (9)
Acetaldehyde
831
99.8 ± 16.5b
208.4 ± 28.2a
98.2 ± 12.1b
141.3 ± 38.2b
133.4 ± 20.1b
229.0 ± 32.4a
180.0 ± 30.2ab
154.4 ± 31.2b
122.0 ± 17.5b
31.6 ± 7.4c
Hexanal
1102
124.3 ± 23.5d
201.5 ± 33.3c
696.3 ± 77.8a
203.0 ± 37.5c
490.8 ± 44.3b
190.1 ± 39.2d
158.8 ± 29.9d
15.4 ± 3.5e
93.7 ± 11.1de
110.2 ± 20.4d
Pentanal
1153
522.5 ± 70.1a
78.5 ± 26.4c
164.0 ± 40.3b
117.4 ± 25.5b
12.0 ± 3.5d
107.6 ± 24.6b
76.8 ± 11.5c
61.4 ± 21.5c
33.8 ± 10.6d
69.1 ± 18.5c
2-Hexenal
1249
102.2 ± 34.5b
135.9 ± 31.7b
404.7 ± 61.5a
46.3 ± 18.0c
422.0 ± 82.3a
78.7 ± 22.6c
43.8 ± 14.9c
9.0 ± 4.5c
51.1 ± 18.7c
23.0 ± 8.5c
Butanal-2-methyl
1257
19.6 ± 8.6a
n.d
2.5 ± 0.7a
n.d
24.3 ± 8.3a
16.3 ± 6.8a
14.8 ± 5.1a
n.d
20.4 ± 4.6a
22.7 ± 7.9a
Butanal-3-methyl
1267
6.7 ± 1.4b
107.9 ± 26.7a
n.d
n.d
6.8 ± 2.2b
8.9 ± 1.6b
n.d
18.9 ± 5.5b
3.1 ± 0.6b
7.5 ± 0.8b
Benzaldehyde-4-methyl
1288
14.7 ± 3.5a
47.8 ± 15.6a
34.4 ± 11.8a
33.3 ± 11.4a
30.5 ± 9.9a
20.4 ± 4.4a
10.9 ± 2.6a
18.2 ± 6.1a
2.0 ± 0.2a
9.0 ± 1.7a
Benzaldehyde
1536
55.9 ± 21.5b
189.0 ± 38.1a
27.8 ± 3.7b
82.6 ± 18.9b
70.7 ± 11.5b
49.8 ± 12.5b
27.5 ± 10.6b
54.3 ± 16.9b
n.d
n.d
β-Cyclocitral
1651
n.d
20.6 ± 3.7a
27.7 ± 11.5a
16.4 ± 3.9a
58.8 ± 23.7a
21.7 ± 5.7a
17.5 ± 4.7a
n.d
32.2 ± 7.9a
21.4 ± 8.2a
Ketones (4)
2-Propanone
866
18.7 ± 8.5c
367.7 ± 87.9a
5.5 ± 1.4c
124.2 ± 40.1b
32.2 ± 7.5c
5.6 ± 2.3c
29.2 ± 11.1c
5.6 ± 2.0c
119.4 ± 44.4b
74.8 ± 13.8c
β-Ionone
1973
n.d
70.6 ± 27.7a
27.7 ± 11.1a
16.4 ± 3.5a
58.8 ± 14.8a
21.7 ± 7.9a
17.5 ± 5.9a
n.d
32.2 ± 10.0a
21.4 ± 5.7a
6-Methyl-5-hepten-2-one
1982
14.8 ± 3.8a
n.d
4.1 ± 1.3a
1.5 ± 0.4a
11.9 ± 5.0a
77.7 ± 20.1a
9.2 ± 2.9a
n.d
n.d
n.d
3-Hydroxybutanone
1998
174.6 ± 38.7b
12.0 ± 2.7c
411.3 ± 99.1a
12.5 ± 5.8c
4.0 ± 1.3c
10.8 ± 3.7c
16.8 ± 4.7c
195.4 ± 22.6b
3.7 ± 1.6c
1.6 ± 0.9c
ɣ-Decalactone
n.d
n.d
n.d
n.d
n.d
n.d
n.d
n.d
n.d
n.d
n.d
Alcohols (7)
Ethanol
955
429.7 ± 79.9a
165.2 ± 66.5c
242.0 ± 50.8b
196.1 ± 39.6bc
n.d
253.9 ± 57.9b
283.1 ± 54.1b
402.6 ± 92.7a
41.6 ± 15.0d
183.7 ± 58.9c
1-Butanol
1115
58.4 ± 19.4b
26.1 ± 5.6b
12.8 ± 1.6b
31.9 ± 11.0b
24.3 ± 8.4b
69.8 ± 14.6b
114.0 ± 26.8a
27.5 ± 8.5b
6.5 ± 2.8b
13.2 ± 3.9b
1-Penten-3-ol
1156
n.d
n.d
9.9 ± 3.7a
n.d
n.d
n.d
n.d
n.d
n.d
n.d
1-Hexanol
1207
81.1 ± 22.2a
61.5 ± 11.5a
86.0 ± 20.0a
n.d
9.2 ± 2.6b
n.d
19.5 ± 3.1b
68.7 ± 12.5a
n.d
n.d
2-Hexen-1-ol
1367
40.0 ± 12.1b
17.7 ± 2.8b
63.9 ± 15.8a
17.4 ± 12.5b
23.2 ± 3.9b
4.1 ± 0.7b
8.7 ± 2.8b
22.6 ± 4.6b
4.8 ± 1.9b
n.d
β-Linalool
1432
8.5 ± 1.7d
283.5 ± 80.2b
78.2 ± 21.9d
25.7 ± 7.1d
728.4 ± 169.2a
221.1 ± 41.9b
15.8 ± 3.7d
49.9 ± 13.9d
236.6 ± 42.0b
112.0 ± 30.0c
1-Butanol-2-methyl
1444
146.4 ± 49.2a
n.d
n.d
n.d
n.d
n.d
52.0 ± 13.7b
n.d
n.d
n.d
Acetates (4)
Methyl acetate
912
115.9 ± 27.2a
35.5 ± 7.4b
38.9 ± 6.9b
53.7 ± 12.0b
35.2 ± 8.2b
49.7 ± 14.9b
46.1 ± 9.7b
101.2 ± 29.2a
21.7 ± 4.9b
10.8 ± 2.6b
Butylacetate
1165
145.7 ± 41.2a
n.d
n.d
64.9 ± 8.2b
n.d
49.0 ± 8.2b
69.3 ± 17.8b
n.d
n.d
19.1 ± 2.7b
3-Hexen-1-ol acetate
1287
156.8 ± 30.2a
6.3 ± 2.4b
46.7 ± 12.7b
9.5 ± 2.3b
3.3 ± 0.7b
5.3 ± 2.2b
n.d
4.2 ± 1.1b
3.8 ± 0.7b
n.d
2-Hexen-1-ol acetate
1331
71.3 ± 21.9a
48.3 ± 11.0b
38.6 ± 11.1b
11.5 ± 3.3c
4.1 ± 0.7c
n.d
n.d
6.4 ± 2.6c
n.d
n.d
Acids (1)
Acetic acid
1478
56.5 ± 11.6b
63.8 ± 12.8b
121.8 ± 18.5a
64.6 ± 10.5b
54.2 ± 8.2b
49.4 ± 15.0b
47.4 ± 10.2b
53.4 ± 18.1b
20.6 ± 5.2b
37.0 ± 8.9b
Values are means ± standard deviation (SD) of two replicates of 10 fruits for each maturity stage (M1 and M2) per clone. n.d: not detected. Means with same letters within the same line do not differ significantly according to Fisher’s LSD test at .