Abstract:This study utilized the inhibitory effect of polyphenol-rich apple juice on cooked flavor to prepare a muskmelon composite juice by blending apple juice with muskmelon juice.By analyzing the basic physicochemical properties，volatile flavor components，and sensory quality of the juice，the quality characteristics of the muskmelon composite juice were evaluated at muskmelon juice to apple juice ratios of 3∶1，2∶1，and 1∶1.The results showed that the addition of apple juice significantly affected the color of muskmelon juice （p<0.05）.Moreover，with increasing proportion of apple juice，the titratable acidity increased significantly （p<0.05），the pH decreased significantly （p<0.05），and the total phenolic content increased significantly （p<0.05）.The muskmelon composite juice contained more volatile compounds （24 types） than the muskmelon juice alone （17 types）.The main aroma-contributing compounds were nine volatile substances，including ethyl decanoate，propyl acetate，isobutyl acetate.In contrast，three sulfur-containing compounds，namely dimethyl sulfide，dimethyl trisulfide，and dimethyl disulfide，were identified as the primary contributors to the cooked offflavor.The addition of apple juice significantly reduced the concentrations of aroma compounds associated with the cooked flavor in the composite juice.Furthermore，the Partial Least Squares Regression （PLSR） model revealed that 14 aroma substances were highly correlated with six sensory attributes，including cooked flavor，sweetness，and fruity flavor.Considering the sensory balance between melon aroma and cooked flavor in the composite juice，the highest total sensory score was achieved at a muskmelon juice to apple juice ratio of 2∶1.