## 4 Discussion  
Fruit flavor involves aroma and taste; aroma is determined by the numerous volatile substances, and taste is determined by the organic acids and sugars [22]. At present, many reports exist on the use of HS-SPME-GC-MS to analyze volatile components in fruits. For example, [PERSON] et al. [23] used HS-SPME-GC-MS to analyze the volatile organic compounds  
Figure 4: Correlation analysis of the aroma compounds with sensory evaluation results on the basis of Pearson’s rank correlation (* represents a significant difference at \(p<0.05\), ***\(p<0.01\), and ***\(p<0.001\), and color depth represents the Pearson phase relationship value). of passion fruit at different maturity stages and identified 148 volatile compounds in passion fruit at the maturity stage; among these compounds, the contribution rate of the ester compound content was the highest. [PERSON] et al. [24] used HS-SPME-GC-MS to detect 172 aroma chemical compositions from 23 kiwifruit varieties, and the identified components could be divided into 9 categories. Sensory assessment is the most reliable technique for converting human perceptions of the aroma, appearance, taste, and aftertaste of food into digital data [25]. In this study, the volatile compounds of 24 apricot cultivars were analyzed via sensory evaluation combined with volatile metabolomic analysis via HS-SPME-GC-MS, and 429 volatile aromatic compounds were detected and could be separated into 16 main categories. [PERSON] et al. [11] detected and identified 15 volatile compounds in apricot fruits. [PERSON] et al. [12] used simultaneous distillation extraction (SDE), solid-phase extraction (SPE), and liquid-liquid extraction (LLE) methods to detect the volatile components of 8 different varieties of apricot fruits and identified 21, 16, and 8 volatile compounds, respectively. These results were likely caused by the different detection varieties or detection methods and resulted in differences in the amount of compounds detected. For example, [PERSON] et al. [26]. determined the volatile compounds in the fruits of 4 apricot varieties in Xinjiang using HS-SPME-GC-MS technology and identified a total of 63 volatile compounds; these results likely occurred because of the use of different databases. The aromas of fruits of different cultivars of the same tree species can differ. In this study, volatile metabolomics combined with the roAV method was used to analyze the volatile components in the fruits of 24 apricot cultivars. Terpenoids were predominant in the fruits of the apricots and accounted for 17.95% of the total volatile components, followed by 70 esters; the esters accounted for 16.32% of the total volatile components. These percentages were consistent with the results from [PERSON] et al. and [PERSON] et al. [27; 28]. However, [PERSON] et al. [29] identified volatile components in the fruits of 10 apricot clones from Morocco, and their results revealed that the dominant components in these fruits were aldehydes, alcohols, and acetic esters. Their results differed from those of this study, and the difference were likely caused by genetic factors or different environmental conditions. Similar findings have been reported for other tree species. For example, [PERSON] et al. [30] detected and analyzed the volatile substances of 42 apple fruits in Italy and reported that ester compounds were their main volatile compounds. However, [PERSON] et al. [31] reported that aldehyde volatile compounds were the main volatile substances in 'Ruixue' apples. These findings confirmed that the key aroma compounds in fruits of the same tree species and different cultivars greatly differed because of different genetic backgrounds. The types and contents of volatile compounds may be related to cultivation conditions and climate factors, and substantial differences exist among the different varieties in the same producing region [32]. [PERSON] et al.