Volatile components of apricot prunus armeniaca var ansu max. and japanese apricot prunus mume sieb. et zucc

Kwon, Y.J.; Kim, Y.H.; Kwag, J.J.; Kim, K.S.; Yang, K.K.

Agricultural Chemistry and Biotechnology 33(4): 319-324


Accession: 008002108

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The volatile oils of apricot (Prunus armeniaca var. ansu Max.) and Japanese apricot (Prunus mume Sieb. et Zucc.) were isolated by steam distillation-extraction. The resulting oils were analyzed by GC and GC-MS. A total of 80 components were identified in apricot, including 9 naphthalene derivatives of which had not been previously reported in apricot volatiles and 72 components were identified in Japanese apricot. The major components in apricot were n-hexanal (4.18% of total oil), trans-2-hexenal (11.57%), n-hexanol (14.38%), trans-2-hexen-1-ol (8.28%), cis-3-hexen-1-ol (2.60%), linalool (12.61%), .alpha.-terpineol (5.63%), geraniol (2.78%), trimethyltetrahydronaphthalene derivatives (7.51%) and tetradecanoic acid (3.67%), while benzaldehyde (62.40%), terpinen-4-ol (3.97%), benzyl alcohol (3.97%) and hexadecanoic acid (4.55%) were major components in Japanese apricot. However, the characteristic aroma of apricot appeared to be due to combination of C6 aldehyde and alcohols, terpene alcohols, lactones and .beta.-ionone-related components and that of Japanese apricot could be due to the presence of benzaldehyde and benzyl alcohol.