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.

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.