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IntroductionDrying is one of the oldest preservation techniques for foods and is the most important process in the successful storage of apricots (Göğüş et al., 2007). The objective in drying apricots is to reduce the moisture content to a level that allows safe storage over an extended period. In Turkey, the most common drying method for apricots is open-air sun-drying, requiring low capital, simple equipment, and low energy input (El Halouat and Labuza, 1987;Gezer et al., 2003). Generally, the fruits are spread on rooftops or on rocks without subjecting them to any pretreatment or washing with water (Mir et al., 2009). To decrease the effect of spoilage reactions, to facilitate the drying process, to prevent browning, to ensure colour stability, and to improve the overall product quality, some pretreatments are advised. One of these treatments is sulphuring

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In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH(2) Cl(2) , and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C(6) -alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds.