Research Article

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 compoundsRI“Mans 15”“Cg 2”“Ab 5”“Agdez C2”“Marouch 4”“Rtil 4”“Clone C”“Marouch 16”“Agdez LG1”“Boum A2”

Aldehydes (9)
Acetaldehyde83199.8 ± 16.5b208.4 ± 28.2a98.2 ± 12.1b141.3 ± 38.2b133.4 ± 20.1b229.0 ± 32.4a180.0 ± 30.2ab154.4 ± 31.2b122.0 ± 17.5b31.6 ± 7.4c
Hexanal1102124.3 ± 23.5d201.5 ± 33.3c696.3 ± 77.8a203.0 ± 37.5c490.8 ± 44.3b190.1 ± 39.2d158.8 ± 29.9d15.4 ± 3.5e93.7 ± 11.1de110.2 ± 20.4d
Pentanal1153522.5 ± 70.1a78.5 ± 26.4c164.0 ± 40.3b117.4 ± 25.5b12.0 ± 3.5d107.6 ± 24.6b76.8 ± 11.5c61.4 ± 21.5c33.8 ± 10.6d69.1 ± 18.5c
2-Hexenal1249102.2 ± 34.5b135.9 ± 31.7b404.7 ± 61.5a46.3 ± 18.0c422.0 ± 82.3a78.7 ± 22.6c43.8 ± 14.9c9.0 ± 4.5c51.1 ± 18.7c23.0 ± 8.5c
Butanal-2-methyl125719.6 ± 8.6an.d2.5 ± 0.7an.d24.3 ± 8.3a16.3 ± 6.8a14.8 ± 5.1an.d20.4 ± 4.6a22.7 ± 7.9a
Butanal-3-methyl12676.7 ± 1.4b107.9 ± 26.7an.dn.d6.8 ± 2.2b8.9 ± 1.6bn.d18.9 ± 5.5b3.1 ± 0.6b7.5 ± 0.8b
Benzaldehyde-4-methyl128814.7 ± 3.5a47.8 ± 15.6a34.4 ± 11.8a33.3 ± 11.4a30.5 ± 9.9a20.4 ± 4.4a10.9 ± 2.6a18.2 ± 6.1a2.0 ± 0.2a9.0 ± 1.7a
Benzaldehyde153655.9 ± 21.5b189.0 ± 38.1a27.8 ± 3.7b82.6 ± 18.9b70.7 ± 11.5b49.8 ± 12.5b27.5 ± 10.6b54.3 ± 16.9bn.dn.d
β-Cyclocitral1651n.d20.6 ± 3.7a27.7 ± 11.5a16.4 ± 3.9a58.8 ± 23.7a21.7 ± 5.7a17.5 ± 4.7an.d32.2 ± 7.9a21.4 ± 8.2a

Ketones (4)
2-Propanone86618.7 ± 8.5c367.7 ± 87.9a5.5 ± 1.4c124.2 ± 40.1b32.2 ± 7.5c5.6 ± 2.3c29.2 ± 11.1c5.6 ± 2.0c119.4 ± 44.4b74.8 ± 13.8c
β-Ionone1973n.d70.6 ± 27.7a27.7 ± 11.1a16.4 ± 3.5a58.8 ± 14.8a21.7 ± 7.9a17.5 ± 5.9an.d32.2 ± 10.0a21.4 ± 5.7a
6-Methyl-5-hepten-2-one198214.8 ± 3.8an.d4.1 ± 1.3a1.5 ± 0.4a11.9 ± 5.0a77.7 ± 20.1a9.2 ± 2.9an.dn.dn.d
3-Hydroxybutanone1998174.6 ± 38.7b12.0 ± 2.7c411.3 ± 99.1a12.5 ± 5.8c4.0 ± 1.3c10.8 ± 3.7c16.8 ± 4.7c195.4 ± 22.6b3.7 ± 1.6c1.6 ± 0.9c
ɣ-Decalactonen.dn.dn.dn.dn.dn.dn.dn.dn.dn.dn.d

Alcohols (7)
Ethanol955429.7 ± 79.9a165.2 ± 66.5c242.0 ± 50.8b196.1 ± 39.6bcn.d253.9 ± 57.9b283.1 ± 54.1b402.6 ± 92.7a41.6 ± 15.0d183.7 ± 58.9c
1-Butanol111558.4 ± 19.4b26.1 ± 5.6b12.8 ± 1.6b31.9 ± 11.0b24.3 ± 8.4b69.8 ± 14.6b114.0 ± 26.8a27.5 ± 8.5b6.5 ± 2.8b13.2 ± 3.9b
1-Penten-3-ol1156n.dn.d9.9 ± 3.7an.dn.dn.dn.dn.dn.dn.d
1-Hexanol120781.1 ± 22.2a61.5 ± 11.5a86.0 ± 20.0an.d9.2 ± 2.6bn.d19.5 ± 3.1b68.7 ± 12.5an.dn.d
2-Hexen-1-ol136740.0 ± 12.1b17.7 ± 2.8b63.9 ± 15.8a17.4 ± 12.5b23.2 ± 3.9b4.1 ± 0.7b8.7 ± 2.8b22.6 ± 4.6b4.8 ± 1.9bn.d
β-Linalool14328.5 ± 1.7d283.5 ± 80.2b78.2 ± 21.9d25.7 ± 7.1d728.4 ± 169.2a221.1 ± 41.9b15.8 ± 3.7d49.9 ± 13.9d236.6 ± 42.0b112.0 ± 30.0c
1-Butanol-2-methyl1444146.4 ± 49.2an.dn.dn.dn.dn.d52.0 ± 13.7bn.dn.dn.d

Acetates (4)
Methyl acetate912115.9 ± 27.2a35.5 ± 7.4b38.9 ± 6.9b53.7 ± 12.0b35.2 ± 8.2b49.7 ± 14.9b46.1 ± 9.7b101.2 ± 29.2a21.7 ± 4.9b10.8 ± 2.6b
Butylacetate1165145.7 ± 41.2an.dn.d64.9 ± 8.2bn.d49.0 ± 8.2b69.3 ± 17.8bn.dn.d19.1 ± 2.7b
3-Hexen-1-ol acetate1287156.8 ± 30.2a6.3 ± 2.4b46.7 ± 12.7b9.5 ± 2.3b3.3 ± 0.7b5.3 ± 2.2bn.d4.2 ± 1.1b3.8 ± 0.7bn.d
2-Hexen-1-ol acetate133171.3 ± 21.9a48.3 ± 11.0b38.6 ± 11.1b11.5 ± 3.3c4.1 ± 0.7cn.dn.d6.4 ± 2.6cn.dn.d

Acids (1)
Acetic acid147856.5 ± 11.6b63.8 ± 12.8b121.8 ± 18.5a64.6 ± 10.5b54.2 ± 8.2b49.4 ± 15.0b47.4 ± 10.2b53.4 ± 18.1b20.6 ± 5.2b37.0 ± 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 .