Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety

Sulphured and unsulphured sun-dried apricots of Alkaya, a new variety of Prunus armeniaca L. grown in the Malatya region of Turkey, were compared to study the e ects of sulphur treatment on their physicochemical characteristics and aroma compounds. Colour, texture, moisture, pH, total soluble solids, sugars, organic acids, and 5-hydroxymethyl furfural contents were determined. Aroma compounds were quanti ed and identi ed by GC–MS-FID. Sulphuring treatment before sun-drying had signi cant e ects on some physicochemical properties (pH, titratable acidity, total acids, and colour parameters) and aroma compounds of Alkaya apricots. Colour parameters showed that browning was higher in the unsulphured apricots than in the sulphured ones. A total of 45 aroma compounds were identi ed. Sulphuring treatment signi cantly a ected the aroma compound pro le of the dried apricots. In general, the levels of aroma compounds in sulphured apricots were found to be signi cantly lower than those in the unsulphured ones (P < 0.05). Pyrazines were detected only in the unsulphured apricots. e signi cantly higher level of norisoprenoids, lactones, esters, pyrazines, and furfural in the unsulphured dried apricots was attributed to degradation of carotenoids, oxidation of long-chain fatty acids, thermal degradation, and Maillard reaction.