Maturation-Dependent Changes in Volatile Aroma Profile and ?-Glucosidase Activity in Kozan Misket Orange (Citrus sinensis L.)

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dc.authoridYABACI KARAOĞLAN, Selin/0000-0002-9695-6167
dc.contributor.authorYabaci Karaoglan, Selin
dc.date.accessioned2026-02-27T07:33:28Z
dc.date.available2026-02-27T07:33:28Z
dc.date.issued2025
dc.description.abstractBackground/Objectives: Kozan Misket orange (Citrus sinensis L.) is a regional Turkish cultivar valued for its unique flavor, yet the mechanisms underlying its aroma development remain unclear. Volatile compounds are key contributors to citrus sensory quality, and beta-glucosidase is involved in releasing glycosidically bound aroma precursors. However, no previous study has examined the interaction between enzyme activity and volatile production during maturation in this cultivar. This study aimed to characterize the dynamic changes in volatile composition and beta-glucosidase activity across different maturation stages of Kozan Misket orange. Methods: Fruits were harvested at three maturity stages (green, green-yellow, yellow). Physicochemical traits (TSS, TA, TSS/TA), volatile profiles (HS-SPME/GC-MS), and specific beta-glucosidase activity were analyzed. Volatile compounds were identified, quantified, and compared across stages. Results: A total of 47 volatile compounds were identified, with monoterpenes dominating at all stages. D-limonene was the most abundant compound, exceeding 86% of total volatiles. Total volatile content increased with maturation, particularly monoterpenes and sesquiterpenes, whereas oxygenated monoterpenes (e.g., linalool, 4-terpineol, alpha-terpineol) declined at full maturity. Specific beta-glucosidase activity decreased markedly from 20.15 to 8.25 U mg-1 protein. This shift suggests that bound precursors contribute more to early-stage aroma release, while later-stage aroma accumulation may rely on metabolic conversions. Conclusions: This study provides the first integrated insight into aroma development in Kozan Misket orange, revealing a dual-phase mechanism linking volatile formation and beta-glucosidase activity. These findings clarify cultivar-specific flavor development and offer guidance for harvest optimization and flavor management.
dc.description.sponsorshipScientific Research Projects Unit of Adana Alparslan Trkescedil; Science and Technology University [18103022]
dc.description.sponsorshipThis research was funded by the Scientific Research Projects Unit of Adana Alparslan Turke & scedil; Science and Technology University (Project No: 18103022). No funds were received for publication charges.
dc.identifier.doi10.3390/metabo15110689
dc.identifier.issn2218-1989
dc.identifier.issue11
dc.identifier.pmid41295275
dc.identifier.urihttp://dx.doi.org/10.3390/metabo15110689
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4595
dc.identifier.volume15
dc.identifier.wosWOS:001624185300001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofMetabolites
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectbeta-glucosidase
dc.subjectHS-SPME/GC-MS
dc.subjectaroma-driven maturity
dc.subjectvolatile compounds
dc.subjectoxygenated monoterpenes
dc.subjectregional citrus cultivar
dc.subjectsweet orange
dc.titleMaturation-Dependent Changes in Volatile Aroma Profile and ?-Glucosidase Activity in Kozan Misket Orange (Citrus sinensis L.)
dc.typeArticle

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