Prunus vulgaris

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... 

Artemisia vulgaris (Asteraceae), Perillafrutescens (Lamiaceae), Prunus spp. (Rosaceae) Pteridium aquilinum, Cystopteris spp. (ferns) Fabaceae, Myoporaceae, Myrtaceae, Scrophulariaceae... 

Mangel (Beta vulgaris) Radish (Raphanus sativus) Plum (Prunus domestica)... 

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. 

The basic flavour of peaches Persica vulgaris, syn. Prunus persica, Rosaceae) is typified by the presence of y-lactones (Cg-Cjj) and 8-lactones (C q and Cjj). Individual varieties differ mainly in their content of esters and monoterpenoids. As with all stone fruits, an important component is benzaldehyde, while other important compounds include benzyl alcohol, ethyl cinnamate, isopentyl acetate, hnalool, a-terpineol, hexanal, (Z)-hex-3-enal, ( )-hex-2-enal and decomposition products of carotenoids. 

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