Non-targeted metabolomics technology elucidates the metabolic mechanism of flavor formation in Xinjiang's distinctive apricot (Prunus armeniaca L.) varieties.

Apricot is widely popular due to their unique flavor characteristics. This study employs techniques such as the electronic nose (E-nose), electronic tongue (E-tongue), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS), and ultra-performance liquid chromatography coupled with electrospray ionization quadrupole-Orbitrap high-resolution mass spectrometry (UPLC-ESI-Q-Orbitrap-MS) to characterize the flavor compounds of five apricot varieties from the Xinjiang region. The results indicate that Baren apricot (BRX) received the highest scores in sensory evaluation, and its total polyphenol and total flavonoid contents were second only to those of Xiaobai apricot (XBX). E-nose analysis revealed that BRX contains a relatively high abundance of aromatic compounds sensitive to sensors W1C, W3C, and W5C. E-tongue analysis demonstrated that BRX possesses the most superior taste characteristics. Metabolomic analysis of volatile and non-volatile metabolites revealed that a total of 54 volatile organic compounds (VOCs) were detected in BRX, with concentrations significantly higher than those in XBX, Mangguo apricot (MGX), and Shushanggan apricot (SSGX). Orthogonal partial least squares discriminant analysis (OPLS-DA) further indicated that the content of non-volatile metabolites in BRX consistently exceeded that of the other four apricot varieties. Using BRX as a reference, a total of 22 core flavor compounds were identified, including four VOCs and 18 non-volatile metabolites. The associated metabolic pathways were primarily enriched in carbohydrate metabolism, amino acid degradation, lipid biosynthesis, and secondary metabolism. These findings provide insights into the potential mechanisms underlying the superior flavor quality of BRX and offer a theoretical basis for apricot cultivar selection, breeding, and deep-processing applications.