There are so many factors that influence fruit flavor beyond the Brix level. For apricots, in particular (and for many other fruits), aroma plays an important role in overall eating experience. Studies identified up to 26 odor-active compounds in apricots, including terpene alcohols, 2-phenylethanol, β-ionone, hexyl acetate, benzaldehyde, γ-octalactone, (R)-γ-decalactone, (E)-β-damascenone, δ-decalactone, (R/S)-linalool, etc. Contributions of various compounds change significantly between different cultivars and ripeness levels, with a reduction in aldehyde and alcohol production along with an increase in ester production observed as fruit's ripeness increases. As for sugars, apricots, for example, contain sucrose (the predominant sugar in apricots) along with glucose, fructose, maltose, sorbitol and raffinose. With that, the amount of fructose is especially important since it provides a high level of perceived sweetness relative to other sugars at the same concentration. In addition to sugars, the flavor of apricots is affected by multiple other chemical compounds, including phenolics, carotenoids, β-carotene, organic acids, etc. This enormous chemical complexity determines the fruit's complexity of flavor, as perceived by a human, and, on top of that, the perception of flavor varies significantly between individuals.