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

Abstract 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.