Volatile flavour substances of different apricot cultivars

As a part of a selection study, the aroma of the most common Hungarian and several foreign cultivars was investigated. Four cultivars were studied during three consecutive years, three others only once. The cultivars contained the same main components in different ratios. The quantity of 30 components identified earlier was measured. Statistical evaluation of the results is also given. Sensory descriptive analysis coupled with gas chromatographic separation of aroma extracts was performed, the odour values of individual components were calculated.