Armeniaca vulgaris

The aroma of apricots (Armeniaca vulgaris, syn. Prunus armeniaca, Rosaceae) is composed of a large number of different substances. Important components are monoterpenic hydrocarbons, alcohols and aldehydes (myrcene, hmonene, p-cymene, terpinolene, a-terpineol, geranial, geraniol and hnalool in particular) and aldehydes with green flavour, such as (Z)-hex-3-enal and acetaldehyde. Other volatile components include products of oxidation of fatty acids, such as (2 ,6Z)-nona-2,6-dienal, (Z)-octa-l,5-dien-3-one, lactones (y-hexalactone, y-octalactone, y-decalactone, y-dodecalactone, 8-decalactone and 8-dodecalactone), carboxylic acids (especially, 2-methylbutanoic and acetic acids) and degradation products of carotenoids, such as P-ionone. 

Ayranci, E. Tunc, S (2004). The effect of edible coatings on water and vitamin C loss of apricots Armeniaca vulgaris Lam.) and green peppers [Capsicum annuum L.). Food Chemistry, 87, 3, 339-342. 

Armeniaca ansu (Maxim.) Kostina A. mandshurica (Maxim.) Skvortzov A. sibirica (L.) Lam. A. vulgaris Lam. (Syn. Prunus armeniaca) Xian (Apricot) (seed) Amygdalin, hydrocyanic acid.48-49 Astringent, stomachic, antipyretic. 

Armeniaca ansu, A. mandsharica, A. sibirica, A. vulgaris, Eriobotrya japonica, Prunus mume, P. domestica, P. glandulosa, P. japonica, P. padus, P. armeniaca, Pyrrosia adnascens Hordeum vulgare Myristica fragrans... 

For wind heat affecting the eyes causing redness, itching, and pain, add Fructus Tribuli Terrestris (Bai Ji Li), Semen Cassiae Torae Jue Ming Zi), and Spica Prunellae Vulgaris (Xia Gu Cao), or subtract Armeniaca and Platycodon and simply add Prunella and Cassia. 

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