Volatile flavour substances of apricot and their changes during ripening

M. Tóth‐Markus, F. Boross, M. Blazso, M. Kerek

Research output: Contribution to journalArticle

6 Citations (Scopus)


Aroma content and composition of different Hungarian and foreign apricot cultivars were studied. Volatile flavour substances were isolated by simultaneous steam distillation‐extraction. GC and GC/MS analysis of the aroma extracts revealed 40 components, 12 of them have been reported for the first time in apricots. The changes in the aroma composition of the cultivar “Hungarian kajszi” during ripening were also studied.

Original languageEnglish
Pages (from-to)423-432
Number of pages10
JournalDie Nahrung
Issue number5
Publication statusPublished - 1989

ASJC Scopus subject areas

  • Food Science

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