20.500.12556/RUL-175569 Enhancing apple aroma the impact of exogenous precursors and application conditions on uptake and ester formation in ‘Fuji Kiku’ apples This study investigated the effects of an exogenous precursor on the biosynthesis of volatile organic compounds (VOCs) in 'Fuji Kiku' apples. The apples were exposed to ethanol, 1-butanol, 2-methyl-1-butanol and hexanal at concentrations of 50 and 500 μg/L. The uptake of the precursors was concentration-dependent, with ethanol and hexanal showing the highest uptake rates. Application of ethanol and hexanal at a concentration of 50 μg/L increased the production of a broader ester spectrum (13/21 for ethanol and 12/21 for hexanal), while a higher concentration of 500 μg/L resulted in a narrower ester spectrum (0/21 for ethanol and 8/21 for hexanal), with hexanal also showing inhibitory effects on the synthesis of certain esters. The application of hexanal under different conditions showed that the concentration of the precursor, time and temperature play an important role in ester production. Experiments with deuterated precursors confirmed that the increased ester production is not only due to the direct incorporation of the added precursors into the final products but also includes indirect influences on metabolic pathways in apple tissue. These results show the potential of using natural precursors to adjust the aroma profile of apples and offer a promising approach to produce high-quality, natural fruit aromas. ester formation 'Fuji Kiku' apples precursors natural aroma volatile organic compounds (VOCs) true false true Angleški jezik Ni določen Članek v reviji 2025-11-04 16:44:56 2025-11-06 22:26:13 2025-12-12 03:50:33 0000-00-00 00:00:00 2026 0 0 15 str. art. 113931 Vol. 231 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 0925-5214 https://doi.org/10.1016/j.postharvbio.2025.113931 249866243 4_clanek.pdf 4_clanek.pdf 1 5196507D08B670BC4AF2E304332A77ED 01ed78cf8a6b67565d1bc971ca38f1a4aea9e338f8acd5419b5408f63b003c46 02a414ee-b995-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=221336 https://www.sciencedirect.com/science/article/pii/S0925521425005435 0 856e4f46-bb58-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=221611 Biotehniška fakulteta 0 0 0