Karabulut, IhsanGokbulut, IncilayBilenler, TugcaSislioglu, KubraOzdemir, Ibrahim SaniBahar, BanuCelik, Belgin2024-08-042024-08-0420180022-11550975-8402https://doi.org/10.1007/s13197-018-3189-8https://hdl.handle.net/11616/98269The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (HacA +/- haliloglu and KabaaAYA +/-). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14-20 A degrees Brix), mature (20-24 A degrees Brix) and over-mature (> 24A degrees Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography-mass spectrometry. The results showed that the quality attributes of the KabaaAYA +/- were affected to a lesser extent by the maturity level than HacA +/- haliloglu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to KabaaAYA +/-, the concentrations of the volatile compounds were higher in HacA +/- haliloglu regardless of the maturity levels. Among the samples, HacA +/- haliloglu at over-mature level received the highest overall liking score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.eninfo:eu-repo/semantics/openAccessApricotMaturityVolatileQualitySensoryPCAArticle557267126783004258310.1007/s13197-018-3189-82-s2.0-85046435692Q1WOS:000437407700035Q2