title: Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.).
abstract: BACKGROUND
  Very-early apricot cultivars are interesting owing to the fact that they will be available in markets before any other cultivar. In order to achieve good fruit quality, very-early apricots require appropriate size, weight and color, good balance of sugars and organic acids, proper content of bioactive compounds, relatively strong apricot aroma as well as acceptable sensory quality.
  
  
  RESULTS
  Physical, chemical, antioxidant and sensory properties showed important variations among apricot cultivars. These differences were basically attributed to genetic reasons. Four very-early apricot cultivars were studied, namely 'Mirlo Blanco', 'Mirlo Anaranjado', 'Colorao' and 'Mogador'. All of them showed proper size and weight, but their contents of organic acids, sugars and bioactive compounds were low and the number of volatile compounds was also low. However, very-early apricots showed an appropriate sensory profile for fresh consumption.
  
  
  CONCLUSIONS
  Regarding physical, chemical and volatile composition and sensory properties, very-early apricot cultivars could be recommended for fresh consumption. However, future research must be focused on increasing their contents of sugars, organic acids and bioactive and volatile compounds, perhaps via cultural practices such as deficit irrigation and/or mulching.
authors: Grupo de Fruticultura y Técnicas de Producción, Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, Carretera de Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain.
authors: Pablo
authors: P
authors: Melgarejo
authors: Ángel
authors: Á
authors: Calín-Sánchez
authors: Ángel A
authors: ÁA
authors: Carbonell-Barrachina
authors: Juan José
authors: JJ
authors: Martínez-Nicolás
authors: Pilar
authors: P
authors: Legua
authors: Rafael
authors: R
authors: Martínez
authors: Francisca
authors: F
authors: Hernández
mesh_terms: D000328:Adult; D000383:Agriculture / Q000379:methods; D000975:Antioxidants / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis; D003116:Color; D005260:Female; D005638:Fruit / Q000033:anatomy & histology / Q000737:chemistry* / Q000254:growth & development; D006801:Humans; D008297:Male; D008875:Middle Aged; D009812:Odorants / Q000032:analysis; D059808:Polyphenols / Q000032:analysis; D027861:Prunus; D012677:Sensation; D012903:Smell; D013045:Species Specificity; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000975:Antioxidants; D002241:Carbohydrates; D002264:Carboxylic Acids; D059808:Polyphenols; D055549:Volatile Organic Compounds
keywords: SPME; antioxidant activity; color; descriptive sensory analysis; organic acids and sugars; volatiles