Comparative study of the aromatic profiles of two different plum species: Prunus salicina Lindl and Prunus simonii L

Volatile compounds of two plum species (Prunus salicina Lindl and Prunus simonii L) were analyzed by capillary gas chromatography-mass spectrometry using simultaneous vacuum distillation extraction. Aroma patterns were identified and quantified. A total of 60 compounds were identified, of which 23 were unique to P simonii. The profile of P simonii, as well as a study of the odor unit values of some identified compounds, indicated a much stronger aroma than P salicina. Hexyl acetate, which produces a characteristic apple aroma, was present in P simonii at levels 50-fold higher than in the studied cultivars of P salicina.