## 1 Introduction  
In higher plants, volatile compounds are widely present and important secondary metabolites [1]. Volatile compounds are crucial in the interactions between plants and their surroundings because they attract pollinators and seed dispersers. Plants resist and adapt to their external environment by synthesizing and releasing volatile compounds, thereby protecting themselves from parasites, herbivores, and pathogens [2]. In addition, volatile compounds are a source of olfactory stimulation in humans; they provide aromons to cereals, fruits, and vegetables and have a large impact on flavoring, preservatives, and herbal remedies [3, 4]. Aroma is one of the most important organoleptic characteristics of fruits; volatile compounds constitute only \(10^{-4}\) to \(10^{-7}\) of the weight of fresh fruit and are secondary metabolites formed from terpenoids, esters, heterocyclic compounds, and alcohols [5, 6]. Aroma is a crucial factor influencing consumer perception and acceptance of fruit products and has a great impact on appetite and the digestive system, which are important for transmitting nutritional signals to humans and can even affect a person's mental state [7; 8]. Researchers have increasingly shown great interest in fruit aroma. The apricot species _Prunus armeniaca_ L. is a widely cultivated drupe fruit tree, and Italy, Turkey, the United States, Spain, France, and China are the biggest apricot-producing regions of the world [9]. Apricots are highly appreciated by consumers for their rich nutritional content and unique aroma, and they can be eaten raw or dried and processed [10]. The earliest research on the aroma compounds of apricot fruits was conducted in 1967, and [PERSON] and [PERSON] were the first to identify and analyze volatile compounds from apricot fruits in a European ecosystem [11]. Many scholars have extensively researched the components of volatile compounds in apricot fruits. [PERSON] et al. [12] studied the aroma-imparting substances of the fruits of eight apricot varieties via four extraction techniques, and their results revealed that the extraction technique and the variety had large influences on the fruit aroma type and content. Gas chromatography-mass spectrometry (GC-MS) can be used to comprehensively identify volatile compounds in fruits. [PERSON] et al. [13] analyzed the volatile profiles of the fruits of apricot germplasm resources in different regions of China and reported that the contents and components of volatile profiles in these fruits greatly varied. The volatile compound content was the highest for apricot varieties in Northwest China but was low for apricot varieties in Southwest China. These results revealed that genetic background strongly affected the contents and components of volatile compounds. Using an odor activity value (OAV) analysis, [PERSON] and [PERSON] [14] reported that (Z)-1,5-octaiden-3-one, \(\beta\)-ionone, \(\gamma\)-decalactone, acetaldehyde, linalool, and (E, Z)-2,6-nonadienal had OAVs greater than 100 and were key aroma components of apricot fruit. Headspace solid-phase microextraction (HS-SPME) is a simple procedure that has a low monitoring threshold, good detection sensitivity, and good repeatability. This technique can be combined with gas chromatography-mass spectrometry (GC-MS) to obtain more comprehensive and reliable data. It can be used to identify, simultaneously separate, and provide specific flavor information and quantify multiple volatile compounds [15; 16]. Although many reports have described the contents and components of volatile compounds in apricot fruits, no systematic studies have been conducted on the composition and content of volatile compounds in Xinjiang apricot fruits, and the use of volatile metabolite analysis to qualitatively and quantitatively evaluate volatile compounds in apricot fruits has not been reported.