## 2 Results and Discussion
\begin{table}
\begin{tabular}{l c c c c} \hline
**RI** & **Name/Class** & **Modesto** & **Stanley** & **Stendesto** \\ \hline \multirow{4}{*}{566} & \multicolumn{4}{c}{**Aldehydes**} \\  & 2-Methylpropanal & 5.43 \(\pm\) 0.91 \({}^{\text{a}}\) & 2.50 \(\pm\) 0.42 \({}^{\text{b}}\) & 6.34 \(\pm\) 1.07 \({}^{\text{a}}\) \\  
Ethylphenol & 0.65 \(\pm\) 0.11 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.60 \(\pm\) 0.10 \({}^{\text{a}}\) \\ \hline \multirow{4}{*}{515} & \multicolumn{4}{c}{**Ketones**} \\  & 2-Propanone & 0.95 \(\pm\) 0.16 \({}^{\text{a}}\) & 0.44 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.75 \(\pm\) 0.13 \({}^{\text{ab}}\) \\
691 & 2-Pentanone & 0.75 \(\pm\) 0.13 \({}^{\text{a}}\) & 0.49 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.61 \(\pm\) 0.10 \({}^{\text{a}}\) \\
892 & 2-Heptanone & 1.58 \(\pm\) 0.27 \({}^{\text{a}}\) & 1.86 \(\pm\) 0.31 \({}^{\text{a}}\) & 2.38 \(\pm\) 0.40 \({}^{\text{a}}\) \\ \hline \multirow{4}{*}{995} & \multicolumn{4}{c}{**Furans**} \\  & 2-Pentylfuran & 1.33 \(\pm\) 0.22 \({}^{\text{b}}\) & 3.89 \(\pm\) 0.65 \({}^{\text{a}}\) & 4.86 \(\pm\) 0.82 \({}^{\text{ab}}\) \\ \hline \multirow{4}{*}{741} & \multicolumn{4}{c}{**Acids**} \\  & Acetic acid & 0.25 \(\pm\) 0.04 \({}^{\text{b}}\) & 2.02 \(\pm\) 0.34 \({}^{\text{a}}  
Figure 2 reveals the differences between the hybrid kernels and those of plum and apricot in terms of %TIC (total ion current) predominance and variety dependance. Aldehydes contributed the most to the volatile profile of the three kernels. In terms of aldehydes, ketones, and esters, the hybrid showed more similarity to the apricot, while the %TIC of identified furans, alkanes, and acids corresponded more to the plum. The percentage of TIC of the alcohols was less than the ones in the apricot kernel and more than in the plum kernel. Aroma has always been important not only to the food industry but also to cosmology, pharmacology, and others. Kernel oils have a distinct smell that is not connected to the olfactory association of the fruit. The most important from the currently identified aldehydes were 2-methylpropanal (\"Stendesto\"); pentanal, n-hexanal, (E)-2-heptenal (\"Stanley\"), and benzaldehyde (\"Modesto\"). The hybrid kernel had the most n-hexanal and benzaldehyde. The least present from the %TIC were 3-methylbutanal and (E)-2-nonenal. Benzaldehyde is connected to the almond aroma [37]. Esters, acids, and alkanes were identified in relatively small %TIC. However, the hybrid kernel held the highest %TIC for acetic acid and ethyl benzoate. Esters contribute to the typical floral and fruity flavor of products [38]; thus, the hybrid kernel should exhibit more floral and fruity volatiles compared to its parents. Acetic acid, on the other hand, is a major odor-active component identified in fruit vinegars [39]. \begin{table}
\begin{tabular}{c c c c c} \hline
**RI** & **Name/Class** & **Modesto** & **Stanley** & **Stendesto** \\ \hline \multicolumn{5}{c}{**Alkanes**} \\
900 & Nonane & \(0.95\pm 0.16\) & ND & ND \\
1000 & Decane & \(0.48\pm 0.08\) & ND & ND \\
1100 & Undecane & \(0.67\pm 0.11\) & ND & ND \\
1200 & Dodecane & \(0.29\pm 0.05\) & ND & ND \\
1300 & Tridecane & \(0.73\pm 0.12\) & ND & ND \\ \hline \end{tabular}  
*RI—retention index; ND—not detected. Different letters in the same row indicate statistically significant differences (\(p<0.05\)) according to ANOVA and the Tukey test.  
\end{table} 
Table 3: _Cont._  
Figure 2: Distribution of volatile compounds according to their chemical families in studied fruit kernels. Different letters in the same chemical family indicate statistically significant differences (\(p<0.05\)) according to ANOVA and the Tukey test. Benzyl alcohol dominated in the apricot kernel, while 1-pentanol dominated in the hybrid one. Benzyl alcohol is associated with a floral odor and a marzipan-like flavor [40] and 1-pentanol with a fruity odor [41]. 2-heptanone was the major ketone in the hybrid kernel. According to research, it contributes to an oxidative odor [42].