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

Apricots are widely appreciated for their appealing flavor and appearance; however, quality can vary significantly among cultivars. To explore flavor differences, this study analyzed the aroma profiles and key odorants of four locally cultivated apricot varieties from Xinjiang, each exhibiting distinct coloration. The results showed that Kuchebaixing had the highest soluble solid content. Volatile metabolomic analysis identified 78 aroma compounds. Among the varieties, Kuchebaixing and Danxing showed the most distinct volatile profiles. Key differentiating compounds included aldehydes such as (E,E)-2,4-undecadienal, 2,4-undecadienal, and 2-undecenal, as well as terpenoids such as cedrol, α-ionone, and α-phellandrene. KEGG pathway analysis revealed a significant enrichment of differential metabolites in the monoterpenoid biosynthesis pathway. Odor activity value analysis showed that the apricot varieties collectively exhibited fruity, sweet, green, citrus, and floral aroma notes. Among them, Kuchebaixing received the highest scores in both consumer acceptance and sensory evaluation. These findings provide new insights into the evaluation and differentiation of Xinjiang apricot varieties and offer a valuable reference for future cultivar development.