Apricot (Prunus armeniaca L.), a member of the Rosaceae family, is cultivated worldwide and highly valued for its pleasant aroma, taste, and nutritional properties. The fruit is rich in volatile organic compounds (VOCs), which play a crucial role in determining its aroma and overall consumer acceptance. Recent studies have identified esters, aldehydes, alcohols, and terpenes as the main contributors to apricot flavor. The concentration and composition of these volatiles vary significantly among cultivars and are influenced by factors such as ripening stage, irrigation practices, and storage conditions. A comprehensive understanding of the biochemical and environmental factors regulating volatile formation provides an essential foundation for improving postharvest management and extending the shelf life of apricots.