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Volatile compounds contribute greatly to the flavour of fruit and can be altered by maturity and cold storage. The volatiles of three Japanese plum cultivars ('Sapphire', 'Songold', and 'Larry Anne') and one plumcot ('Flavor King') were determined at three functional stages: commercial harvest, tree-ripened fruit and cold stored fruit. HS-SPME was used for extraction and GC-TOFMS for separation and identification. A total of 52 compounds was found and classified into three groups ('unique'doi:10.5539/jas.v4n11p257 fatcat:qk22kivtavgd5ew2bxyfukohpq