Comparison of the volatile compounds of fresh and dried apricot fruits by GC-MS measurements

Majoros, E. and Csóka, M. and Amtmann, M. and Korány, K. (2008) Comparison of the volatile compounds of fresh and dried apricot fruits by GC-MS measurements. Acta Alimentaria, 37 (2). pp. 271-282. ISSN 0139-3006

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Abstract

The effect of the drying dehydration process on the characteristic aroma structure of apricot samples has been studied. A close mass spectrometric examination of the relating gas chromatograms revealed the fundamental differences between the fresh and parched fruits. The comparability of the records has been created by the normalisation of both chromatographic axes. The procedure is called aroma spectrum method. The measurements prove that the drying process destroys the fine scent structure to a surprisingly high extent. The two most important constituents responsible for the apricot character disappear, as well.

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