Removal of C9-aldehydes and -alcohols from melon juice via cysteine addition.

BACKGROUND: The aroma of a melon fruit is among the most crucial qualities that influence consumer preferences. However, strong grassy and cucumber-like aromas can prevent consumer acceptance. These grassy and cucumber-like aromas are produced by aldehydes containing nine-carbon chains. Several studies have revealed that aldehydes exhibit a high affinity toward cysteine. Thus, the effect of adding cysteine to volatile compounds to melon juice was investigated. RESULTS: The volatile compounds released from the melon juice were analyzed via solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) after 0.5, 5, and 24 h of adding cysteine. The results indicated that the concentrations of aldehydes, such as (E,Z)-2,6-nonadienal and (E)-2-nonenal, in the melon juice decreased after the addition of cysteine at all the analyzed times. Additionally, (E)-2-nonenol and (E,Z)-2,6-nonadien-1-ol, which were formed by the enzymatic reduction of the aldehydes, also decreased by cysteine addition. To confirm the binding of cysteine with the aldehydes, two cysteine adducts were analyzed via liquid chromatography-mass spectrometry (LC-MS) employing (E)-2-nonenal in the melon juice after the addition of cysteine. CONCLUSION: This study demonstrates that cysteine addition could be potentially used to reduce the grassy and cucumber-like aromas of melon juice. © 2022 Society of Chemical Industry.

Changes of volatile flavor compounds of watermelon juice by heat treatment.

Changes of volatile flavor compounds of watermelon juice by heat treatment were investigated by gas chromatography-olfactometry-mass spectrometry. Although the major volatile compounds in watermelon juice, three aldehydes, three alcohols, and one ketone, did not increase significantly by heat treatment, dimethylsulfide and methional increased in heated juice. These two sulfides were suggested to contribute to the off-flavors in heated watermelon juice.

Transcriptomic analysis indicates putative metabolic changes caused by manipulation of phosphorus availability in rice leaves.

Plants have developed several strategies for coping with phosphorus (P) deficiency. However, the details of the regulation of gene expression of adaptations to low P are still unclear. Using a cDNA microarray, transcriptomic analyses were carried out of the rice genes regulated by P deficiency and P re-supply to P-deficient plants. The OsPI1 gene, which was isolated as the most significant up-regulated gene under -P conditions, was also the most significant down-regulated gene following P re-supply. Many starch metabolism-related genes, as well as several genes for P(i)-liberating enzymes, were up-regulated by -P treatment, suggesting a homeostatic contribution to the P(i) concentration in leaf tissues. mRNAs for glucanases were also induced by P re-supply: these are suspected to play a role in loosening the cell wall compounds. Most of the genes up-regulated by -P treatment were down-regulated by P re-supply, suggesting that their responses were specific to -P conditions. Conversely, the number of genes up-regulated by P re-supply was also larger following P re-supply than in the -P condition. It is proposed that the genes up-regulated by P re-supply play an important role in P acquisition by P-deficient plants.