{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T01:18:48Z","timestamp":1789435128726,"version":"build-2803163510"},"reference-count":80,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,3,19]],"date-time":"2022-03-19T00:00:00Z","timestamp":1647648000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Romanian Ministry of Education and Research, CCCDI-UEFISCDI","award":["PN-III-P2-2.1-PED-2019-3622"],"award-info":[{"award-number":["PN-III-P2-2.1-PED-2019-3622"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid, and volatile aroma compounds\u2019 point of view. GC-MS (gas chromatography-mass spectrometry) and ITEX\/GC-MS methods were used for the by-products characterization. Linoleic and oleic were the main fatty acids identified in all samples, while palmitic and stearic acid were the representant of saturated ones. With respect to amino acids, from the essential group, isoleucine was the majority compound identified in JS (Jonathan skin) and GS (Golden skin) samples, lysine was the representant of JP (Jonathan pomace), and valine was mainly identified in GP (Golden pomace). A total number of 47 aroma volatile compounds were quantified in all samples, from which the esters groups ranged from 41.55\u201353.29%, aldehydes 29.75\u201343.99%, alcohols from 4.15 to 6.37%, ketones 4.14\u20135.72%, and the terpenes and terpenoids group reached values between 2.27% and 4.61%. Moreover, the by-products were valorized in biscuits manufacturing, highlighting their importance in enhancing the volatile aroma compounds, color, and sensorial analysis of the final baked goods.<\/jats:p>","DOI":"10.3390\/molecules27061987","type":"journal-article","created":{"date-parts":[[2022,3,20]],"date-time":"2022-03-20T21:34:27Z","timestamp":1647812067000},"page":"1987","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1392-4080","authenticated-orcid":false,"given":"Anca Corina","family":"F\u0103rca\u0219","sequence":"first","affiliation":[{"name":"Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3\u20135 M\u0103n\u0103\u0219tur Street, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0594-4628","authenticated-orcid":false,"given":"Sonia Ancu\u021ba","family":"Socaci","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3\u20135 M\u0103n\u0103\u0219tur Street, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3536-7449","authenticated-orcid":false,"given":"Maria Simona","family":"Chi\u0219","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3\u20135 M\u0103n\u0103\u0219tur Street, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francisc Vasile","family":"Dulf","sequence":"additional","affiliation":[{"name":"Department of Environmental and Plant Protection, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3\u20135 M\u0103n\u0103\u015ftur Street, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paula","family":"Podea","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Chemistry and Chemical Engineering, Babe\u0219-Bolyai University, Kog\u0103lniceanu, 400084 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5872-7216","authenticated-orcid":false,"given":"Maria","family":"Tofan\u0103","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3\u20135 M\u0103n\u0103\u0219tur Street, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1016\/j.foodhyd.2021.107031","article-title":"Radio frequency assisted extraction of pectin from apple pomace: Process optimization and comparison with microwave and conventional methods","volume":"121","author":"Zheng","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_2","first-page":"9916694","article-title":"Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking)","volume":"2021","year":"2021","journal-title":"J. Food Qual."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Di Matteo, G., Spano, M., Esposito, C., Santarcangelo, C., Baldi, A., Daglia, M., Mannina, L., Ingallina, C., and Sobolev, A. (2021). NMR Characterization of Ten Apple Cultivars from the Piedmont Region. Foods, 10.","DOI":"10.3390\/foods10020289"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"776","DOI":"10.1111\/1541-4337.12290","article-title":"Valorization of Apple Pomace by Extraction of Valuable Compounds","volume":"16","author":"Perussello","year":"2017","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Gean\u0103, E.I., Ciucure, C.T., Ionete, R.E., Cioc\u00e2rlan, A., Aricu, A., Ficai, A., and Andronescu, E. (2021). Profiling of phenolic compounds and triterpene acids of twelve apple (Malus domestica borkh.) cultivars. Foods, 10.","DOI":"10.3390\/foods10020267"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"106601","DOI":"10.1016\/j.foodhyd.2021.106601","article-title":"Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace","volume":"115","author":"Chen","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"5568","DOI":"10.1007\/s13197-014-1680-4","article-title":"Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products","volume":"52","author":"Jung","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"125207","DOI":"10.1016\/j.biortech.2021.125207","article-title":"Microwave hydrodiffusion and gravity as a sustainable alternative approach for an efficient apple pomace drying","volume":"333","author":"Fernandes","year":"2021","journal-title":"Bioresour. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"129676","DOI":"10.1016\/j.jclepro.2021.129676","article-title":"Apple pomace as a potential valuable resource for full-components utilization: A review","volume":"329","author":"Zhang","year":"2021","journal-title":"J. Clean. Prod."},{"key":"ref_10","first-page":"e15773","article-title":"Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread","volume":"45","author":"Nurman","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1023\/A:1015264032164","article-title":"Use of apple pomace as a source of dietary fiber in cakes","volume":"57","author":"Masoodi","year":"2002","journal-title":"Plant. Foods Hum. Nutr."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"686","DOI":"10.1016\/j.foodchem.2006.12.016","article-title":"Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making","volume":"104","author":"Sudha","year":"2007","journal-title":"Food Chem."},{"key":"ref_13","first-page":"893","article-title":"A comprehensive analysis of the composition, health benefits, and safety of apple pomace","volume":"76","author":"Skinner","year":"2018","journal-title":"Nutr. Rev."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Fernandes, P.A.R., Ferreira, S.S., Bastos, R., Ferreira, I., Cruz, M.T., Pinto, A., Coelho, E., Passos, C.P., Coimbra, M.A., and Cardoso, S.M. (2019). Apple pomace extract as a sustainable food ingredient. Antioxidants, 8.","DOI":"10.3390\/antiox8060189"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1007\/s13205-020-02582-x","article-title":"Propionic acid production from apple pomace in bioreactor using Propionibacterium freudenreichii: An economic analysis of the process","volume":"11","author":"Piwowarek","year":"2021","journal-title":"3 Biotech"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Sol\u00eds-Contreras, G., Rodr\u00edguez-Guillermo, M., Reyes-Vega, M.D.L.L., Aguilar, C., Rebolloso-Padilla, O., Corona-Flores, J., Soriano-Melgar, L.D.A.A., and Ruelas-Chacon, X. (2021). Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil. Foods, 10.","DOI":"10.3390\/foods10030597"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Acquavia, M.A., Pascale, R., Foti, L., Carlucci, G., Scrano, L., Martelli, G., Brienza, M., Coviello, D., Bianco, G., and Lelario, F. (2021). Analytical methods for extraction and identification of primary and secondary metabolites of apple (Malus domestica) fruits: A review. Separations, 8.","DOI":"10.3390\/separations8070091"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1186\/s13065-016-0195-7","article-title":"Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace","volume":"10","author":"Zhang","year":"2016","journal-title":"Chem. Cent. J."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1991","DOI":"10.1081\/PLN-200030102","article-title":"Fruit Quality at Harvest of \u201cJonathan\u201d Apple Treated with Foliarly-Applied Calcium Chloride","volume":"27","author":"Kadir","year":"2005","journal-title":"J. Plant. Nutr."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1080\/07388550802368895","article-title":"Processing of apple pomace for bioactive molecules","volume":"28","author":"Bhushan","year":"2008","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"794","DOI":"10.1016\/j.indcrop.2013.06.026","article-title":"Evaluation of apple pomace extracts as a source of bioactive compounds","volume":"49","author":"Grigoras","year":"2013","journal-title":"Ind. Crops Prod."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.foodchem.2018.06.109","article-title":"Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage","volume":"268","author":"Barba","year":"2018","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1016\/j.foodchem.2007.12.046","article-title":"Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace","volume":"109","author":"Djilas","year":"2008","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.foodchem.2019.05.006","article-title":"Revisiting the chemistry of apple pomace polyphenols","volume":"294","author":"Fernandes","year":"2019","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/S1466-8564(02)00087-5","article-title":"A new process for the combined recovery of pectin and phenolic compounds from apple pomace","volume":"4","author":"Schieber","year":"2003","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"113158","DOI":"10.1016\/j.indcrop.2020.113158","article-title":"Biological activity of phenolics enriched extracts from industrial apple pomace","volume":"160","author":"Rana","year":"2021","journal-title":"Ind. Crops Prod."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Pollini, L., Cossignani, L., Juan, C., and Ma\u00f1es, J. (2021). Extraction of phenolic compounds from fresh apple pomace by different non-conventional techniques. Molecules, 26.","DOI":"10.3390\/molecules26144272"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Eg\u00fc\u00e9s, I., Hernandez-Ramos, F., Rivilla, I., and Labidi, J. (2021). Optimization of ultrasound assisted extraction of bioactive compounds from apple pomace. Molecules, 26.","DOI":"10.3390\/molecules26133783"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Francini, A., Fidalgo-illesca, C., Raffaelli, A., and Sebastiani, L. (2021). Phenolics and Mineral Elements Composition in Underutilized Apple Varieties. Horticulturae, 8.","DOI":"10.3390\/horticulturae8010040"},{"key":"ref_30","first-page":"C1170","article-title":"Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production","volume":"80","author":"Pietrowski","year":"2015","journal-title":"J. Food Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"2160","DOI":"10.1007\/s13197-018-3133-y","article-title":"Characterization of phenolics, amino acids, fatty acids and antioxidant activity in pulp and seeds of high altitude Himalayan crab apple fruits (Malus baccata)","volume":"55","author":"Dadwal","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Coelho, E., Pinto, M., Bastos, R., Cruz, M., Nunes, C., Rocha, S.M., and Coimbra, M.A. (2021). Concentrate apple juice industry: Aroma and pomace valuation as food ingredients. Appl. Sci., 11.","DOI":"10.3390\/app11052443"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"8","DOI":"10.3390\/crops1010003","article-title":"Chemical Composition of Apples Cultivated in Norway","volume":"1","author":"Wicklund","year":"2021","journal-title":"Crops"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Lamani, S., Anu-appaiah, K.A., Murthy, H.N., and Dewir, Y.H. (2022). Analysis of Free Sugars, Organic Acids, and Fatty Acids of Wood Apple (Limonia acidissima L.) Fruit Pulp. Horticulturae, 8.","DOI":"10.3390\/horticulturae8010067"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.foodchem.2006.07.030","article-title":"Chemical compositional characterization of some apple cultivars","volume":"103","author":"Wu","year":"2007","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"S64","DOI":"10.1016\/j.jbiotec.2018.06.208","article-title":"Protein metabolic conversion of nutritional features during quinoa sourdough fermentation and its impact on baked goods","volume":"280","author":"Paucean","year":"2018","journal-title":"J. Biotechnol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"598","DOI":"10.1094\/CCHEM.2004.81.5.598","article-title":"Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs","volume":"81","author":"Kati","year":"2004","journal-title":"Cereal Chem."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Chis, M.S., Paucean, A., Man, S.M., Bonta, V., Pop, A., Stan, L., Beldean, B.V., Pop, C.R., Muresan, V., and Muste, S. (2020). Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods, 9.","DOI":"10.3390\/foods9060822"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Man, S.M., Stan, L., P\u0103ucean, A., Chi\u015f, M.S., Mure\u015fan, V., Socaci, S.A., Pop, A., and Muste, S. (2021). Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour. Appl. Sci., 11.","DOI":"10.3390\/app11114791"},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Chi\u015f, M.S., P\u0103ucean, A., Man, S.M., Mure\u015fan, V., Socaci, S.A., Pop, A., Stan, L., Rusu, B., and Muste, S. (2020). Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods, 9.","DOI":"10.3390\/foods9030363"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/S0925-5214(03)00098-X","article-title":"Fatty acids as precursors for aroma volatile biosynthesis in pre-climacteric and climacteric apple fruit","volume":"30","author":"Song","year":"2003","journal-title":"Postharvest Biol. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Radenkovs, V., Kviesis, J., Juhnevica-Radenkova, K., Valdovska, A., P\u00fcssa, T., Klavins, M., and Drudze, I. (2018). Valorization of wild apple (Malus spp.) by-products as a source of essential fatty acids, tocopherols and phytosterols with antimicrobial activity. Plants, 7.","DOI":"10.3390\/plants7040090"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.lwt.2017.01.021","article-title":"Enhancement of the nutritional properties of apple pomace by fermentation with autochthonous yeasts","volume":"79","author":"Madrera","year":"2017","journal-title":"LWT Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1016\/j.foodres.2015.08.018","article-title":"Proximate compositions, mineral contents and fatty acid compositions of native Amazonian fruits","volume":"77","author":"Berto","year":"2015","journal-title":"Food Res. Int."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"103608","DOI":"10.1016\/j.jfca.2020.103608","article-title":"Carotenoids, chlorophylls, vitamin E and amino acid profile in fruits of nineteen Chaenomeles cultivars","volume":"93","author":"Turkiewicz","year":"2020","journal-title":"J. Food Compos. Anal."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Botoran, O.R., Ionete, R.E., Miricioiu, M.G., Costinel, D., Radu, G.L., and Popescu, R. (2019). Amino acid profile of fruits as potential fingerprints of varietal origin. Molecules, 24.","DOI":"10.3390\/molecules24244500"},{"key":"ref_47","first-page":"2017","article-title":"Nutrition and Dietetic Practice Free Amino Acid Compositions for Fruits","volume":"1","author":"Ito","year":"2017","journal-title":"J. Nutr. Diet. Pract."},{"key":"ref_48","first-page":"375","article-title":"Biochemistry of apple aroma: A review","volume":"54","author":"Olivas","year":"2016","journal-title":"Food Technol. Biotechnol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1080\/00032719.2014.930869","article-title":"Determination of Amino Acids in Corn Seed by Gas Chromatography\u2013Mass Spectrometry","volume":"48","author":"Culea","year":"2015","journal-title":"Anal. Lett."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Ichikawa, S., Gohda, T., Murakoshi, M., Li, Z., Adachi, E., Koshida, T., and Suzuki, Y. (2020). Aspartic Acid Supplementation Ameliorates Symptoms of Diabetic Kidney Disease in Mice, Wiley.","DOI":"10.1002\/2211-5463.12862"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1013","DOI":"10.1016\/j.foodchem.2010.05.053","article-title":"Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in \u201cHoneycrisp\u201d apple flesh","volume":"123","author":"Zhang","year":"2010","journal-title":"Food Chem."},{"key":"ref_52","first-page":"154","article-title":"Free amino acid profile in Malus domestica cv Annurca apples from the Campania region and other Italian vegetables","volume":"5","author":"Dosi","year":"2011","journal-title":"Aust. J. Crop. Sci."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1983","DOI":"10.1007\/s11356-020-10658-7","article-title":"The utilization of tryptophan and glycine amino acids as safe alternatives to chemical fertilizers in apple orchards","volume":"28","author":"Mosa","year":"2021","journal-title":"Environ. Sci. Pollut. Res."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"P\u0103ucean, A., Mure\u0219an, V., Maria-Man, S., Chi\u0219, M.S., Mure\u0219an, A.E., \u0218erban, L.R., Pop, A., and Muste, S. (2021). Metabolomics as a tool to elucidate the sensory, nutritional and safety quality of wheat bread\u2014A review. Int. J. Mol. Sci., 22.","DOI":"10.3390\/ijms22168945"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"744","DOI":"10.1080\/19476337.2019.1646320","article-title":"Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough","volume":"17","author":"Stan","year":"2019","journal-title":"CYTA J. Food"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1186\/s12986-018-0271-1","article-title":"Branched-chain amino acids in health and disease: Metabolism, alterations in blood plasma, and as supplements","volume":"15","year":"2018","journal-title":"Nutr. Metab."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Le Bourvellec, C., Bureau, S., Renard, C.M., Plenet, D., Gautier, H., Touloumet, L., Girard, T., and Simon, S. (2015). Cultivar and year rather than agricultural practices affect primary and secondary metabolites in apple fruit. PLoS ONE, 10.","DOI":"10.1371\/journal.pone.0141916"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"C1326","DOI":"10.1111\/j.1750-3841.2011.02406.x","article-title":"Determination of Volatile Compounds in Apple Pomace by Stir Bar Sorptive Extraction and Gas Chromatography-Mass Spectrometry (SBSE-GC-MS)","volume":"76","author":"Madrera","year":"2011","journal-title":"J. Food Sci."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"2678","DOI":"10.1021\/jf052288n","article-title":"Characterization of odor-active volatiles in apples: Influence of cultivars and maturity stage","volume":"54","author":"Mehinagic","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"F\u0103rca\u0219, A.C., Socaci, S.A., Chi\u0219, M.S., Pop, O.L., Fogarasi, M., P\u0103ucean, A., Igual, M., and Michiu, D. (2021). Reintegration of brewers spent grains in the food chain: Nutritional, functional and sensorial aspects. Plants, 10.","DOI":"10.3390\/plants10112504"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.lwt.2017.10.039","article-title":"Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour","volume":"89","author":"Antoniewska","year":"2018","journal-title":"LWT"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"128124","DOI":"10.1016\/j.foodchem.2020.128124","article-title":"Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes","volume":"342","author":"Garvey","year":"2021","journal-title":"Food Chem."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"955","DOI":"10.1016\/S0981-9428(02)01454-7","article-title":"Anthocyanin biosynthetic genes are coordinately expressed during red coloration in apple skin","volume":"40","author":"Honda","year":"2002","journal-title":"Plant. Physiol. Biochem."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"7636","DOI":"10.3390\/molecules26247636","article-title":"Phytochemical Content and Antioxidant Activity of Malus domestica Borkh Peel Extracts","volume":"26","author":"Melnic","year":"2021","journal-title":"Molecules"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.biosystemseng.2017.04.009","article-title":"Evaluation of the ripening stages of apple (Golden Delicious) by means of computer vision system","volume":"159","year":"2017","journal-title":"Biosyst. Eng."},{"key":"ref_66","unstructured":"Lorezno, J.M., Barba, F.J., and Munekata, P.E.S. (2016). Consumption, Bioacessibility, Bioavailability of Anthocyanins and Their Interact\u0131ons with Gut M\u0131crob\u0131ota. Anthocyanins, Antioxidant Properties, Source and Health Benefits, Nova Science Publishers, Inc.. [1st ed.]."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"7675","DOI":"10.1021\/acs.jafc.5b00988","article-title":"HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties","volume":"63","author":"Guyot","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/j.postharvbio.2003.12.008","article-title":"Consumer evaluation and quality measurement of fresh-cut slices of \u201cFuji,\u201d \u201cGolden Delicious,\u201d \u201cGoldRush,\u201d and \u201cGranny Smith\u201d apples","volume":"33","author":"Abbott","year":"2004","journal-title":"Postharvest Biol. Technol."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"1909","DOI":"10.1007\/s13197-015-2151-2","article-title":"Antioxidant and cyto\/DNA protective properties of apple pomace enriched bakery products","volume":"53","author":"Sudha","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1016\/j.scienta.2007.08.010","article-title":"Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars","volume":"115","author":"Drogoudi","year":"2008","journal-title":"Sci. Hortic."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"1532","DOI":"10.1111\/1750-3841.15714","article-title":"Brewers\u2019 spent grain in food systems: Processing and final products quality as a function of fiber modification treatment","volume":"86","author":"Naibaho","year":"2021","journal-title":"J. Food Sci."},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Lyu, F., Luiz, S.F., Azeredo, D.R.P., Cruz, A.G., Ajlouni, S., and Ranadheera, C.S. (2020). Apple pomace as a functional and healthy ingredient in food products: A review. Processes, 8.","DOI":"10.3390\/pr8030319"},{"key":"ref_73","unstructured":"National Sanitary Veterinary and Food Safety Authority (2011). ORDER No. 27 of June 6, on the Approval of Microbiological and Hygiene Criteria Applicable to Foodstuffs. Official Gazette No. 435, European Commision."},{"key":"ref_74","unstructured":"(2008). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Yeasts and Moulds\u2014Part 2: Colony Count Technique in Products with Water Activity Less than or Equal to 0.95 (Standard No. ISO 21527-2)."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"3489","DOI":"10.1021\/acs.jafc.5b00520","article-title":"Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of Two Sambucus Species with Aspergillus niger","volume":"63","author":"Dulf","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Szabo, K., Dulf, F.V., Teleky, B.-E., Eleni, P., Boukouvalas, C., Krokida, M., Kapsalis, N., Rusu, A.V., Socol, C.T., and Vodnar, D.C. (2021). Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods, 10.","DOI":"10.3390\/foods10010110"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.jcs.2015.04.003","article-title":"Volatile profile, fatty acids composition and total phenolics content of brewers\u2019 spent grain by-product with potential use in the development of new functional foods","volume":"64","author":"Socaci","year":"2015","journal-title":"J. Cereal Sci."},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Igual, M., Chi\u015f, M.S., Socaci, S.A., Vodnar, D.C., Ranga, F., Mart\u00ednez-Monz\u00f3, J., and Garc\u00eda-Segovia, P. (2021). Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates. Foods, 10.","DOI":"10.3390\/foods10050928"},{"key":"ref_79","unstructured":"(2021, December 10). The Pherobase Database of Pheromones and Semiochemicals. Available online: https:\/\/www.pherobase.com\/."},{"key":"ref_80","unstructured":"(2021, November 09). Flavornet and Human Odor Space. Available online: http:\/\/www.flavornet.org\/."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/6\/1987\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T22:39:26Z","timestamp":1760135966000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/6\/1987"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,3,19]]},"references-count":80,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2022,3]]}},"alternative-id":["molecules27061987"],"URL":"https:\/\/doi.org\/10.3390\/molecules27061987","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,3,19]]}}}