Conference Papers Year : 2006

Variability of volatile aroma composition in apricot fruits

Abstract

Volatile compounds of ripe fruits from 12 apricot cultivars were extracted by CH2Cl2 and then identified and quantified by GC/MS. Among the 23 volatile compounds analysed, only 1-phenylethanol showed no significant differences (P≤0.01) between varieties. Significant differences in the relative contributions of various pathways were observed among cultivars.
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Dates and versions

hal-02756323 , version 1 (03-06-2020)

Identifiers

  • HAL Id : hal-02756323 , version 1
  • PRODINRA : 14046

Cite

Sylvie Bureau, Barbara Gouble, Marie Grotte, Guy Albagnac, Jean Marc Audergon. Variability of volatile aroma composition in apricot fruits. 13. International Symposium, Jun 2005, Murcia, Spain. ⟨hal-02756323⟩
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