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¹ Kayısı Araştırma Enstitüsü Müdürlüğü, Malatya
² İnönü Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Malatya DOI : 10.16882/derim.2019.526936 Viewed : 2303 - Downloaded : 1056 Malatya apricot is an important plant fruit with medicinal and aromatic uses. The origin of the 12-Kadıoğlu apricot variety is Malatya and evaluated as fresh and dried form. Apricot, provides additional benefits in preventing health and illnesses on human physiology and metabolic functions beyond the inclusion of essential nutritional elements. In human nutrition, usage of food with high antioxidant capacity like apricot is being encouraged. Malatya has a share of 12% in world fresh apricot production and 65% in dried apricot production. In this study, the effects of different drying methods (sun drying, sun drying then sulfurization and oven drying) on the volatile organic compound profile of 12-Kadıoğlu apricot variety were investigated. The drying and sulphuring process has been significantly effective on volatile organic compounds. It has been determined that the amount of volatile organic compounds decreased due to sulphur application and its amount. The different drying methods significantly influenced the volatile organic compounds (p<0.05). Keywords : Different drying methods; 12-Kadıoğlu apricots cultivar; Malatya apricots; Volatile organic compounds