Comprehensive characterization of volatile components reveals the complexity of apricot fruit aroma with distinct coloration

Apricots are widely appreciated for its distinctive aroma. The unique climate of Xinjiang contributes to the characteristic flavor profile of its apricots; however, the key aromatic active compounds responsible for their superior flavor quality remain unclear. Headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) was implemented to characterize the volatile compounds of four locally cultivated Xinjiang apricot varieties with distinct fruit colors. A total of 38 volatile compounds were identified as potential biomarkers, predominantly aldehydes and terpenoids. Integrated analysis of volatile content and sensory evaluation indicated that the white-fruited 'Kuchebaixing' variety exhibited the most desirable profile. The differential aroma components included (E,E)-2,4-undecadienal, E-2-undecenal, decanal, cedrol, α-ionone, β-ionone, α-phellandrene, and D-limonene. The greatest divergence in volatile composition was observed between the white 'Kuchebaixing' and the orange 'Danxing'. Notably, D-limonene and L-α-terpineol showed significant differential accumulation among varieties within the monoterpene biosynthesis pathway. rOAV (relative odor activity value) analysis revealed that the overall aroma of the four color-based varieties presented sweet, citrus, floral, and fruity notes. Myrcene, α-ionone, β-ionone, and α-phellandrene were identified as the primary contributors to the characteristic apricot aroma. Of particular note is α-ionone, highlighted here for the first time in this context, which is a product of color-related metabolic pathways. These findings provide new insights for the flavor assessment and quality improvement of Xinjiang apricot germplasm resources. • The accumulation of terpenes and aldehydes is a potential source of apricot aroma characteristics. • Monoterpene biosynthesis pathway is the key pathway of aroma characteristics in apricot fruit. • α-Ionone was found to be one of the main characteristic aroma components of apricot fruit. • It is speculated that the terpenoid metabolic pathway can simultaneously regulate the aroma and color of apricot fruit.