Comprehensive Analysis of Volatile Organic Compounds and Their Impact on Apple Quality Following Some Essential Oil Treatments Against _Botrytis cinerea_  
[PERSON]  
1 Cqleemerik Vocational School, Hakkari University, Hakkari 30000,  
their importance in maintaining a balanced diet [2]. Among the vast array of apple varieties, the Golden Delicious apple cultivar stands out as one of the most iconic and beloved cultivar. Renowned for its delightful mellow flavor and distinctive yellow skin, Golden Delicious has won the hearts and palates of apple enthusiasts worldwide. This cultivar is a mainstay in the fruit industry, cherished for its crisp texture and harmonious, honey-like taste, making it a versatile choice for adding to salads or snacking and baking [4]. Nevertheless, like numerous apple cultivars, the Golden Delicious is susceptible to the menace of gray mold disease caused by the fungal pathogen _Botrytis cinerea_, which presents a substantial challenge to both the Golden Delicious cultivar and the apple industry [5]. Gray mold disease can render this detectable apple variety unsuitable for consumption owing to its characteristic symptoms of fuzzy gray mold soft rot, growth, and foul odor. Therefore, the importance of managing and mitigating gray mold disease in the Golden Delicious cultivar cannot be overstated. Recent research focusing on the chemical compounds associated with the disease's advancement offers a valuable foundation for comprehending the complex interplay between the _B. cinerea_ fungus and apples [6]. The prospects of early detection and intervention alongside the potential utilization of apple-derived antifungal compounds provide optimism for mitigating the effects of gray mold disease. Essential oils (EOs) show great promise in combating gray mold, a prevalent fungal disease affecting apples. EOs, extracted from diverse plant sources, house various bioactive compounds, including some with antifungal properties [7]. Compounds like Eugenol, 1,8-Cineole, and Thymol present in EOs like thyme, clove, and eucalyptus have demonstrated efficacy in restraining the growth and spread of _B. cinerea_[8]. When applied to apples, these EOs act as natural fungicides, forming a protective shield against the invading fungal pathogen. Beyond disease control, EOs offer an eco-friendly alternative to synthetic chemical fungicides [9]. Integrating EOs into apple cultivation practices could potentially reduce gray mold's impact, enhancing apple quality and sustainability. Nevertheless, the potential influence of these EOs on the flavor compounds and volatile aroma of apples remains an underexplored realm. While EOs exhibit effective fungicidal properties, their application might impact the characteristic volatile compounds in apple varieties, altering their aroma and flavor profiles. Volatile aroma compounds (VOCs) play a pivotal role in defining apples' distinct fragrance and flavor. Key VOCs responsible for the fruity, fresh, and sweet apple aroma include aldehydes, alcohols, and esters [10]. For instance, compounds such as ethyl acetate, ethyl butyrate, and hexanal contribute fruity and floral notes to apple aroma, while aldehydes like (_E_)-2-hexenal and nonanal introduce green, citrus, and grassy nuances. Alcohols, namely hexanol and 2-heptanol provide subtle, sweet undertones. These intricate VOC combinations give each apple variety a unique sensory identity, elevating apples from a culinary delight to a sensorial experience [11]. Despite their potential benefits, limited research has explored the intricate interactions between EOs and the VOCs that shape apple sensory attributes [10]. Further investigations in this domain are essential to strike a balance between disease management and preserving the desirable sensory qualities of apples. By examining the impact of EOs on the VOCs in apples, we seek to provide valuable insights for apple growers and the agricultural industry at large.