## Results and Discussion
### Volatilome of Apples after Storage
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**Primary Aroma Compounds**} & \multicolumn{6}{c}{**Secondary Aroma Compounds**} \\ \hline \multirow{2}{*}{**Compound Name \({}^{\text{a}}\)**} & **RI** & **RI** & **Fresh \({}^{\text{d}}\)** & **CA \({}^{\text{d}}\)** & **MCP \({}^{\text{d}}\)** & **RA \({}^{\text{d}}\)** & **Fresh \({}^{\text{d}}\)** & **CA \({}^{\text{d}}\)** & **MCP \({}^{\text{d}}\)** & **RA \({}^{\text{d}}\)** \\  & **(exp.) b** & **(lit.) c** & **(\(\mu\)g/kg)** & **(\(\mu\)g/kg)** & **(\(\mu\)g/kg)** & **(\(\mu\)g/kg)** & **(\(\mu\)g/kg)** & **(\(\mu\)g/L)** & **(\(\mu\)g/L)** & **(\(\mu\)g/L)** & **(\(\mu\)g/L)** \\ \hline \multicolumn{2}{c}{_Ketones_} & & & & & & & & & & \\
2-Butanone & 599 & 600 & 23.9 A & 11.0 BC & 11.5 B & 9.00 B & 10.4 D & 46.2 B & 53.4 A & 35.7 C \\
2-Pentanone & 688 & 690 & 18.1 A & 5.05 B & 5.10 B & 4.06 B & 8.43 C & 16.0 AB & 20.5 A & 13.7 BC \\
3-Pentanone & 698 & 701 & 11.7 A & 3.92 B & 4.23 B & 2.46 B & 6.90 B & 17.3 A & 18.2 A & 7.4 B \\
3-Pentanone, & 753 & 752 & 2.78 A & 0.56 B & 0.59 B & 0.43 B & 1.04 C & 1.86 B & 2.22 A & 1.23 C \\ \hline \multicolumn{2}{c}{_Others_} & & & & & & & & & & \\ Butanoic acid, & 846 & 848 & 51.9 A & 0.73 B & 0.17 B & 0.87 B & 74.6 A & 30.6 B & 1.05 C & 7.56 C \\
2-methyl- & 946 & 944 & n.d. & n.d. & n.d. & n.d. & 0.20 A & 1.6 A & 1.02 A & 0.73 A \\ Hexanal & 977 & 980 & n.d. D & 0.04 D & 0.02 D & 0.05 D & 2.63 C & 10.9 B & 8.39 B & 20.8 A \\ dimethyl acetal & 1083 & 1088 & n.d. D & 0.11 CD & 0.07 CD & 0.88 C & 0.92 B & 1.15 B & 0.59 C & 8.73 A \\ Unadecane & 1100 & 1100 & 21 A & 4.26 B & 3.63 B & 5.02 B & 11.0 B & 22.9 A & 21.3 A & 27.6 A \\ Dodecane & 1203 & 1200 & 1.94 A & 0.41 B & 0.34 B & 0.55 B & n.d. & n.d. & n.d. & n.d. \\ Tetradecane & 1404 & 1400 & 0.20 A & 0.24 A & 0.18 A & 0.36 A & n.d. & n.d. & n.d. & n.d. \\ \(\beta\)-Damascenone, (E)- & 1406 & 1396 & 1.79 A & 0.52 B & 0.55 B & 0.48 B & 1.04 AB & 1.02 AB & 1.11 A & 0.49 B \\ \hline \hline \end{tabular}  
* The identification was based on agreement between mass spectra of the analyzed compounds with those from MS libraries and LRI corresponding to those from databases (www.flavour.org; www.odour.org.uk; Nist Webbook, accessed on 15 January 2023). The max. difference between RI from literature and our experiments is 10, due to possible differences in the experimental setup (milet temp, temp-ramp, column quality,...). Compounds with a match in the MS libraries but without reported linear retention indices in the databases were tentatively identified. \({}^{\text{b}}\) Linear temperature programmed retention index determined on a DB5 column. \({}^{\text{c}}\) Linear temperature programmed retention index from databases (www.flavour.org; www.odour.org; uk; Nist Webbook, accessed on 15 January 2023). \({}^{\text{d}}\) Relative concentration to the internal standard (\"mean, n = 2 or 3, resp.) collected from the headspace using HS-SPME calculated by comparison of the peak areas with that of the internal standard 2-octanol (25 ng absolute) with a response factor of 1. One-way ANOVA followed by post-hoc pairwise comparison using [PERSON]’s Honestly Significant Difference (HSD) test control (\(p<0.05\)) to check for differences between single samples. \({}^{\text{d}}\) Compounds with a match in the MS libraries but without RI in the databases (n.a.) were tentatively identified. \({}^{\text{b}}\),\({}^{\text{c}}\),\({}^{\text{b}}\),\({}^{\text{D}}\) Different superscript letters indicate statistically significant differences (\(p<0.05\)) among the differently stored Crimson Crisp apples.  
\end{table} 
Table 2: _Cont._pounds we observed significantly lower amounts of volatiles in juices produced from CA storage with or without MCP application, but increased amounts in the juice produced from apples stored under regular atmosphere. In general, secondary aroma compounds are formed after cell disruption and release of enzymes that are genuine to apple cells.