Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation

文献类型： 外文期刊

第一作者： Xiao, Zuobing

作者： Xiao, Zuobing;Shen, Bingjian;Niu, Yunwei;Zhu, Jiancai;Yu, Yamin;Zhou, Rujun;Zhang, Jing;Xiao, Zuobing;She, Yuanbin;Wang, Zhaogai

作者机构：

关键词： Sour aroma compounds; Sweetening effect; Electronic tongue; Molecular docking and molecular dynamics

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：3.2； 五年影响因子：3.7 ）

ISSN： 1438-2377

年卷期： 2025 年 251 卷 5 期

页码：

收录情况： SCI

摘要： This study investigates the sweetening effect of ten acids from sweet orange on 5% sucrose solution. It was discovered that 2-methylbutyric acid and 3-methylbutyric acid notably enhanced sweetness, whereas decanoic acid significantly reduced sweetness. Acetic acid, propionic acid and butyric acid sweetened slightly at low concentration, but inhibited sweetness at high concentration. Hexanoic and octanoic acids enhanced sweetness but reduced comfort. Nonanoic acid and trans-2-hexenoic acid did not significantly affect sweetness. The results of molecular docking revealed that hydrogen bonding and hydrophobic interactions were crucial for the binding of sucrose to the sweet taste receptor T1R2/T1R3. It has also found that LYS65, ASP278, SER165, GLU302, ASP142, and SER303 were key amino acids for sweetness. A 100 ns molecular dynamic simulation indicated that the addition of 2-methylbutyric acid stabilizes the sucrose-T1R2/T1R3 complex via extensive hydrogen bonding and water bridges.This findings pave the way for developing low-sugar orange juice beverages by leveraging aroma substances to augment sweetness.Graphical abstract.

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