20.500.12556/RUL-175568 Comparative analysis of aroma emissions in ‘Gala’ apples stored in ethanol- and hexanal-enriched controlled atmosphere The objectives of this study were to investigate the effects of extended and constant ethanol and hexanal exposure on ‘Gala’ apples’ production of aroma compounds after long-term CA storage. ‘Gala’ apples were stored in a CA under 2 kPa O2 and 98 kPa N2 at 1.0 ± 0.1 ◦C with a constant ethanol (CA-et) or hexanal (CA-he) concentration maintained at 50 µgL$^{−1}$ throughout a six-month storage period. A total of 25 volatile compounds (VOCs) were identified. The odor activity value (OAV) results show that nine VOCs were key aroma compounds. Among them, hexyl acetate, 2-methylbutyl acetate, and 1-butanol were the highest. Hexanal increased the production of hexyl acetate, while ethanol increased the production of 2-methylbutyl acetate and ethyl 2-methylbutanoate. Both precursors promoted the production of 1-butanol after two months of storage and 1 day of shelf life. Overall, the impact of the precursors on aroma production was more pronounced after two months than after six months of storage. Different storage atmospheres significantly influenced VOC correlations, suggesting that ethanol and hexanal addition altered aroma biosynthesis pathways in the ‘Gala’ apples. For varieties like ‘Gala’ that rapidly lose their aroma during CA storage, CA-et and CA-he treatments may be beneficial for short-term storage, enhancing key aroma compounds and improving sensory quality. shelf life apple aroma volatile precursor long-term storage ethanol hexanal hexyl acetate 2-methylbutyl acetate jabolka skladiščenje jabolk aroma jabolk hlapne spojine true false true Angleški jezik Slovenski jezik Članek v reviji 2025-11-04 16:30:50 2025-11-06 21:58:18 2025-12-12 03:50:23 0000-00-00 00:00:00 2025 0 0 Str. 1-22 issue 6, art. 930 Vol. 14 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.8.037:634.11 2304-8158 10.3390/foods14060930 228390147 2_clanek.pdf 2_clanek.pdf 1 0F401A24ABC30641EC73FE6449EB6880 fca98527a2f611c1449b4cb0ca14838438bda25b29f92bae2d266de498c9ca4d 176bcfed-b993-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=221334 foods-3501822-supplementary.pdf foods-3501822-supplementary.pdf Supplementary material 1 8C77E76ADE97E7FD135655CCCA43AEB6 7901534d25a860d2b6b2322068132e982a17db8a42ab65373acf0c37de8ae112 2fb40d2b-b993-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=221335 https://www.mdpi.com/2304-8158/14/6/930 0 b62c0d2f-bb53-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=221610 Biotehniška fakulteta 0 0 0