VOLATILE COMPOUNDS IN APRICOT, PLUM, AND THEIR INTERSPECIFIC HYBRIDS

The volatile components of fresh, tree-ripened apricots (Prunus armeniaca L.), plums (Prunus salicina Lindl.), and their interspecific hybrids were isolated by simultaneous distillation extraction and analyzed by gas chromatography-mass spectrometry. The study of the aromatic profiles of the parents (apricot and plum) and the progenies (plum x apricot) demonstrated that the progeny retained the ability to produce volatile compounds typical of the parents and that components important to the aromas and flavors of the parents were produced at high levels.