Determination of impregnation parameters and volatile components in vacuum impregnated apricots

An investigation was conducted to analyse the impact of vacuum impregnation (VI) on aroma profile of intermediate-moisture apricots. cv. Hacihaliloğlu and cv. Kabaaşı apricots were immersed in a variety of solutions, including citric acid and sucrose, as well as plant extracts like rosehip, roselle, and rhubarb. According to the results, solid loss and water gain were observed in all infused samples by VI, while osmotic dehydration occurred in the apricots after immersing in sucrose solution. After all process, a total of 71 volatile compounds were detected in the Hacihaliloglu variety and 66 in the Kabaasi variety. These components are aldehydes, ketones, esters, furan compounds, alcohols, terpenes, isoprenoids, and acids, collected in eight groups. Vacuum impregnation had positive effects on terpenes in both cultivars.