The common constituents included ionone,hexanal, hexanol, hexenal, hexenol, lactones, terpenic alcohols,etc, which are major contributors to apricot aroma,but their contents are different in two cultivars.

• 相同成分有紫罗酮、己醛、己醇、己烯醛、己烯醇、内酯类、萜烯醇类等 ,这些成分共同构成杏果实的香味 ,但其含量在两个品种间存在差异。