{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T01:06:17Z","timestamp":1793754377868,"version":"4.6.1"},"reference-count":56,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2024,9,10]],"date-time":"2024-09-10T00:00:00Z","timestamp":1725926400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key Research and Development Plan","award":["2023YFD120010402"],"award-info":[{"award-number":["2023YFD120010402"]}]},{"name":"National Key Research and Development Plan","award":["CAAS-ASTIP-2021-RIP-02"],"award-info":[{"award-number":["CAAS-ASTIP-2021-RIP-02"]}]},{"name":"Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences","award":["2023YFD120010402"],"award-info":[{"award-number":["2023YFD120010402"]}]},{"name":"Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences","award":["CAAS-ASTIP-2021-RIP-02"],"award-info":[{"award-number":["CAAS-ASTIP-2021-RIP-02"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>\u2018Binzi\u2019 (BZ) (Malus domestica subsp. chinensis var. binzi Li Y.N.) and \u2018Xiangguo\u2019 (XG) (Malus domestica subsp. chinensis var. xiangguo Li Y.N.) are the ancient cultivars in China. The BZ fruits have a low-fragrant flavor on harvest day but a high-fragrant flavor after storage at room temperature, while the XG fruits have a stronger flavor when mature. \u2018Starking\u2019 (SK) and \u2018Golden Delicious\u2019 (GD) fruits have a rich flavor and are recognized by all countries in the world. However, information on the differences between ancient Chinese cultivars and Western apple cultivars in aroma compounds remains unknown. The apple fruits were collected for continuous two years. Aroma compounds in the skin and pulp of the fruits were detected at room temperature (20 \u00b1 1 \u00b0C) during storage. The dynamics of VOCs in BZ and SK fruits were more similarly reflected in esters, while those of XG and GD fruits were reflected in aldehydes and alcohols. Ethyl 2-methylbutyrate, with an extremely low odor threshold, was the main source of typical apple flavor in SK, BZ, and XG fruits, while hexyl acetate was the source of the banana flavor in GD fruits. 6-methyl-5-hepten-2-one and \u03b2-damascenone were the important ketones produced in the later stage of storage, derived from the carotenoid metabolism pathway and providing a citrus and rose flavor to the four apple cultivars. SK had the highest number of characteristic aroma components, which were mainly derived from the amino acid metabolism pathway, providing fruits with a sweet and fruity flavor. Although the characteristic aroma components of GD were derived from the fatty acid metabolic pathway, the number of volatile esters was lower. Ethyl butyrate, derived from the saturated fatty acid metabolism, had the highest content in BZ, providing a pineapple flavor; the flavor of XG was mainly derived from ethyl 2-methylbutyrate, 6-methyl-5-hepten-2-one, and \u03b2-damascenone. Therefore, we suggest BZ and XG apples as the aroma-breeding material with which to enrich new cultivars\u2019 aroma components, derived from the fatty acid metabolism and carotenoid metabolism pathways, respectively.<\/jats:p>","DOI":"10.3390\/foods13182869","type":"journal-article","created":{"date-parts":[[2024,9,10]],"date-time":"2024-09-10T07:33:25Z","timestamp":1725953605000},"page":"2869","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Analysis of Aroma Characteristics of \u2018Binzi\u2019 and \u2018Xiangguo\u2019 Apple\u2014Ancient Cultivars in China"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7964-4591","authenticated-orcid":false,"given":"Xiang","family":"Lu","sequence":"first","affiliation":[{"name":"Xinjiang Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, College of Agriculture, Shihezi University, Shihezi 832000, China"},{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhao","family":"Liu","sequence":"additional","affiliation":[{"name":"Xinjiang Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, College of Agriculture, Shihezi University, Shihezi 832000, China"},{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuan","family":"Gao","sequence":"additional","affiliation":[{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kun","family":"Wang","sequence":"additional","affiliation":[{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Simiao","family":"Sun","sequence":"additional","affiliation":[{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hanxin","family":"Guo","sequence":"additional","affiliation":[{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wen","family":"Tian","sequence":"additional","affiliation":[{"name":"Xinjiang Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, College of Agriculture, Shihezi University, Shihezi 832000, China"},{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lin","family":"Wang","sequence":"additional","affiliation":[{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zichen","family":"Li","sequence":"additional","affiliation":[{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lianwen","family":"Li","sequence":"additional","affiliation":[{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianrong","family":"Feng","sequence":"additional","affiliation":[{"name":"Xinjiang Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, College of Agriculture, Shihezi University, Shihezi 832000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9395-3614","authenticated-orcid":false,"given":"Dajiang","family":"Wang","sequence":"additional","affiliation":[{"name":"Research Institute of Pomology, Chinese Academy of Agricultural Sciences\/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,10]]},"reference":[{"key":"ref_1","unstructured":"Chen, J.X. (1985). Hebei Apple Records, China Agriculture Press."},{"key":"ref_2","first-page":"1116","article-title":"Preliminary investigation of modern distribution of Malus resources in China","volume":"18","author":"Wang","year":"2017","journal-title":"J. Plant Genet. Resour."},{"key":"ref_3","unstructured":"Lu, Q.N., and Jia, D.X. (1999). The Fruit Tree Encyclopedia: Apple Volume, China Forestry Publishing House."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/j.scienta.2018.06.014","article-title":"Comparative analysis of the volatile organic compounds in mature fruits of 12 Occidental pear (Pyrus communis L.) cultivars","volume":"240","author":"Chen","year":"2018","journal-title":"Sci. Hortic."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1144","DOI":"10.1002\/biot.201300113","article-title":"Metabolic engineering of aroma components in fruits","volume":"8","author":"Araguez","year":"2013","journal-title":"Biotechnol. J."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1080\/01140671.2000.9514136","article-title":"Factors affecting apple aroma\/flavor volatile concentration: A review","volume":"28","author":"Dixon","year":"2000","journal-title":"N. Z. J. Crop Hortic. Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"677","DOI":"10.1016\/j.foodres.2012.09.023","article-title":"Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour","volume":"49","author":"Aprea","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_8","first-page":"375","article-title":"Biochemistry of apple aroma: A review","volume":"54","author":"Sepulveda","year":"2016","journal-title":"Food Technol. Biotechnol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1038\/hortres.2015.3","article-title":"A dual positional specific lipoxygenase functions in the generation of flavor compounds during climacteric ripening of apple","volume":"2","author":"Schiller","year":"2015","journal-title":"Hortic. Res."},{"key":"ref_10","first-page":"159","article-title":"Volatile compounds in golden delicious apple fruit (Malus domestica) during cold storage","volume":"39","author":"Salas","year":"2016","journal-title":"Rev. Fitotec. Mex."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Yang, S.B., Hao, N.N., Meng, Z.P., Li, Y.J., and Zhao, Z.Y. (2021). Identification, comparison and classification of volatile compounds in peels of 40 apple cultivars by HS-SPME with GC-MS. Foods, 10.","DOI":"10.3390\/foods10051051"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"4215","DOI":"10.1007\/s11694-021-01003-8","article-title":"Evaluation of the volatile profiles in pulp of 85 apple cultivars (Malus domestica) by HS-SPME combined with GC-MS","volume":"15","author":"Yang","year":"2021","journal-title":"J. Food Meas. Charact."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"286","DOI":"10.1016\/j.postharvbio.2007.07.003","article-title":"Changes in biosynthesis of aroma volatile compounds during on-tree maturation of \u2018Pink Lady\u2019 apples","volume":"47","author":"Villatoro","year":"2008","journal-title":"Postharvest Biol. Technol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"127074","DOI":"10.1016\/j.foodchem.2020.127074","article-title":"Insights into the aroma profiles and characteristic aroma of \u2018Honeycrisp\u2019 apple (Malus \u00d7 domestica)","volume":"327","author":"Yan","year":"2020","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Liu, X.J., Li, D.M., Li, Y.J., Li, S.S., and Zhao, Z.Y. (2022). Brassinosteroids are involved in volatile compounds biosynthesis related to MdBZR1 in \u2018Ruixue\u2019 (Malus \u00d7 domestica Borkh.) fruit. Postharvest Biol. Technol., 189.","DOI":"10.1016\/j.postharvbio.2022.111931"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"27","DOI":"10.48130\/FruRes-2023-0027","article-title":"Genomic insights into apple aroma diversity","volume":"3","author":"Soomro","year":"2023","journal-title":"Fruit Res."},{"key":"ref_17","first-page":"4485","article-title":"Pedigree analysis and breeding inspiration of apple cultivars in China","volume":"53","author":"Dong","year":"2020","journal-title":"Sci. Agric. Sin."},{"key":"ref_18","first-page":"543","article-title":"Analysis of aroma characteristics in different cultivated apple strains","volume":"55","author":"Lu","year":"2022","journal-title":"Sci. Agric. Sin."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Moreno-Peris, E., Cort\u00e9s-Olmos, C., D\u00edez-D\u00edaz, M., Gonz\u00e1lez-Mas, C., de Luis-Margarit, A., Fota, A., and Rodr\u00edguez-Burruezo, A. (2020). Hybridization in peppers (Capsicum spp.) to improve the volatile composition in fully ripe fruits: The effects of parent combinations and fruit tissues. Agronomy, 10.","DOI":"10.3390\/agronomy10050751"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"29","DOI":"10.48130\/FruRes-2023-0029","article-title":"Untargeted metabolomics analysis reveals the biochemical variations of polyphenols in a diverse apple population","volume":"3","author":"Song","year":"2023","journal-title":"Fruit Res."},{"key":"ref_21","first-page":"95","article-title":"Gas chromatography-tandem mass spectrometry determination and risk assessment of 21 pesticides in jujubes","volume":"1","author":"Gao","year":"2023","journal-title":"China Fruits"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"825","DOI":"10.1080\/11263504.2017.1347112","article-title":"Chemical composition of volatiles emitted by Ziziphus jujuba during different growth stages","volume":"152","author":"Reidel","year":"2018","journal-title":"Plant Biosyst."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"129685","DOI":"10.1016\/j.foodchem.2021.129685","article-title":"Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HSSPME-GC\/MS and RNA sequencing","volume":"355","author":"Li","year":"2021","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Lu, X., Gao, Y., Wang, K., Sun, S., Liu, Z., Yan, P., Feng, J.R., Li, Q.S., Li, L.W., and Wang, D.J. (2022). Dwarf interstocks improve aroma quality of \u2018Huahong\u2019 apple (Malus \u00d7 domestica). Agriculture, 12.","DOI":"10.3390\/agriculture12101710"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"115011","DOI":"10.1016\/j.lwt.2023.115011","article-title":"Characterization of the volatile profile of feijoa (Acca sellowiana) fruit at different ripening stages by HS-SPME-GC\/MS","volume":"184","author":"Song","year":"2023","journal-title":"LWT"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"137547","DOI":"10.1016\/j.foodchem.2023.137547","article-title":"Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS","volume":"435","author":"Xi","year":"2024","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"131933","DOI":"10.1016\/j.foodchem.2021.131933","article-title":"Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS","volume":"376","author":"Guo","year":"2021","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1194","DOI":"10.1016\/j.molp.2020.06.009","article-title":"TBtools: An integrative toolkit developed for interactive analyses of big biological data","volume":"13","author":"Chen","year":"2020","journal-title":"Mol. Plant"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.postharvbio.2003.09.003","article-title":"Volatile production, quality and aroma-related enzyme activities during maturation of \u2018Fuji\u2019 apples","volume":"31","author":"Graell","year":"2004","journal-title":"Postharvest Biol. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"175","DOI":"10.17660\/ActaHortic.2006.712.17","article-title":"Consumer preference quality attributes of melon fruit","volume":"712","author":"Lester","year":"2006","journal-title":"Acta Hortic."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1002\/jsfa.1919","article-title":"Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions","volume":"85","author":"Leeuwen","year":"2005","journal-title":"J. Sci. Food Agric."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Liu, X.J., Hao, N.N., Feng, R.F., Meng, Z.P., Li, Y.A., and Zhao, Z.Y. (2021). Transcriptome and metabolite profiling analyses provide insight into volatile compounds of the apple cultivar \u2018Ruixue\u2019 and its parents during fruit development. BMC Plant Biol., 21.","DOI":"10.1186\/s12870-021-03032-3"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"127665","DOI":"10.1016\/j.foodchem.2020.127665","article-title":"Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of \u2018Nanguo\u2019 pears","volume":"335","author":"Luo","year":"2021","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"23","DOI":"10.48130\/TIH-2023-0023","article-title":"Sensory and instrumental assessments during ripening of \u2018Rocha\u2019 pear: The role of temperature and the inhibition of ethylene action on fruit quality","volume":"3","author":"Saquet","year":"2023","journal-title":"Technol. Hortic."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.postharvbio.2015.10.009","article-title":"Relationships between free and esterified fatty acids and LOX-derived volatiles during ripening in apple","volume":"112","author":"Contreras","year":"2015","journal-title":"Postharvest Biol. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Zhang, A.D., Zhang, Q.Y., Li, J.Z., Gong, H.S., Fan, X.G., Yang, Y.Q., Liu, X.F., and Yin, X.R. (2020). Transcriptome co-expression network analysis identifies key genes and regulators of ripening kiwifruit ester biosynthesis. BMC Plant Biol., 20.","DOI":"10.1186\/s12870-020-2314-9"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"3","DOI":"10.48130\/FruRes-2023-0003","article-title":"Ethylene accelerates grape ripening via increasing VvERF75-induced ethylene synthesis and chlorophyll degradation","volume":"3","author":"Li","year":"2023","journal-title":"Fruit Res."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Wang, Q.H., Gao, F., Chen, X.X., Wu, W.J., Wang, L., Shi, J.L., Huang, Y., Shen, Y.Y., Wu, G.L., and Guo, J.X. (2022). Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila \u00d7 Malus asiatica) fruit. BMC Plant Biol., 22.","DOI":"10.1186\/s12870-022-03896-z"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1016\/j.scienta.2013.08.034","article-title":"Effect of cold storage and shelf life on physiological and quality traits of early ripening pear cultivars","volume":"162","author":"Pasquariello","year":"2013","journal-title":"Sci. Hortic."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"126340","DOI":"10.1016\/j.foodchem.2020.126340","article-title":"Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit","volume":"316","author":"Cozzolino","year":"2020","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Liu, H.C., Yu, Y.S., Zhou, H.L., Zou, B., Yu, Y.Y., Yang, J.G., Xu, Y.J., Chen, X.W., and Yang, F. (2023). Evaluation of dynamic changes and regularity of volatile flavor compounds for different green plum (Prunus mume Sieb. et Zucc) varieties during the ripening process by HS-GCIMS with PLS-DA. Foods, 12.","DOI":"10.3390\/foods12030551"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/0308-8146(95)00095-X","article-title":"Odour-active compounds in moderately roasted sesame","volume":"55","author":"Schieberle","year":"1996","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1788","DOI":"10.1016\/j.crfs.2022.09.024","article-title":"Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME\/GC-MS and HS-GC-IMS","volume":"5","author":"Xiao","year":"2022","journal-title":"Curr. Res. Food Sci."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"130055","DOI":"10.1016\/j.foodchem.2021.130055","article-title":"Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS","volume":"361","author":"Chen","year":"2021","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Wyllie, S.G., Leach, D.N., Nonhebel, H.N., and Lusunzi, I. (1996). Biochemical pathways for the formation of esters in ripening fruit. Flavor Science, Woodhead Publishing.","DOI":"10.1533\/9781845698232.1.52"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"8200","DOI":"10.3390\/molecules18078200","article-title":"Advances in fruit aroma volatile research","volume":"18","author":"Hadi","year":"2013","journal-title":"Molecules"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1002\/jsfa.2740320611","article-title":"The metabolism of alcohols by apple fruit tissue","volume":"32","author":"Knee","year":"1981","journal-title":"J. Sci. Food Agric."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"1165","DOI":"10.1016\/0031-9422(79)80127-2","article-title":"Biosynthesis of apple volatiles\u2014Alcohol and ester formations beginning with fatty-acids","volume":"18","author":"Paillard","year":"1979","journal-title":"Phytochemistry"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"6157","DOI":"10.1021\/jf100172e","article-title":"Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening","volume":"58","author":"Zhang","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1021\/bk-1995-0596.ch012","article-title":"Substrate specificity of alcohol acyltransferase from strawberry and banana fruits","volume":"596","author":"Olias","year":"1995","journal-title":"Fruit Flavors"},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Peng, B., Hao, X.S., Zhang, Q., Cai, W.C., Zhao, X.X., Tang, F.X., and Shan, C.H. (2024). Effects of low-temperature storage on the aroma composition and quality of Golden Empress Hami melons: A transcriptomic and metabolomic analysis. Food Biosci., 57.","DOI":"10.1016\/j.fbio.2023.103422"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.pbi.2007.04.007","article-title":"\u03b2-oxidation in fatty acid degradation and beyond","volume":"10","author":"Goepfert","year":"2007","journal-title":"Curr. Opin. Plant Biol."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.scienta.2017.10.033","article-title":"Effects of 1-MCP in combination with Ca application on aroma volatiles production and softening of \u2018Fuji\u2019 apple fruit","volume":"229","author":"Lu","year":"2018","journal-title":"Sci. Hortic."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Winterhalter, P., and Rouseff, R.L. (2002). Carotenoid-derived aroma compounds: An introduction. Carotenoid-Derived Aroma Compounds, American Chemical Society.","DOI":"10.1021\/bk-2002-0802"},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Jia, L.T., Wang, L., Xia, Q., Luo, W.Q., Baldwin, E.A., Zhang, X., Jiang, L., Li, J., Zhao, Y.D., and Qiao, X. (2023). Expression patterns of volatile compounds during \u2018FL 47\u2019 tomato ripening and their response to exogenous methyl salicylate (MeSA) fumigation. Postharvest Biol. Technol., 203.","DOI":"10.1016\/j.postharvbio.2023.112414"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"4103","DOI":"10.1021\/jf070120r","article-title":"Which impact for beta-damascenone on red wines aroma?","volume":"55","author":"Pineau","year":"2007","journal-title":"J. Agric. Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/18\/2869\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T15:53:04Z","timestamp":1760111584000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/18\/2869"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9,10]]},"references-count":56,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2024,9]]}},"alternative-id":["foods13182869"],"URL":"https:\/\/doi.org\/10.3390\/foods13182869","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,9,10]]}}}