LAUSR

Flavor (odor and taste) have a significant role in the consumer’s acceptance, and volatile compounds are responsible for the odor of apricots. In the present work, headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) together with multivariate analysis, i.e., partial least square discrimination analysis (PLS-DA), were applied to construct the volatile fingerprints and biomarkers of apricots in Xinjiang, China. As a result, a total of 63 volatile substances were identified in the fruits of four apricot cultivars, seven of which were considered to serve as volatile biomarkers, which are damascenone for Dabaiyou apricots; acetophenone, myrcenol and 7-hexadecenal for Luopuhongdaike apricots; 2,4-dimethyl-cyclohexanol for You apricots; eucalyptol and salicylaldehyde for Xiaobai apricots. Moreover, Xiaobai apricots were richer in soluble sugars, organic acids and total phenolic and total flavonoid content than the other three apricot varieties. This work helps to characterize the volatile profiles and biomarkers of different apricot cultivars while providing theoretical guidance for developing apricot-flavored foods in practical production.