Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception
文献类型： 外文期刊
作者： Xiao, Zuobing 1 ; Wang, Houwang 1 ; Niu, Yunwei 1 ; Zhu, Jiancai 1 ; Yu, Yamin 1 ; She, Yuanbin 3 ; Zhou, Rujun 1 ; Wang, Zhaogai 4 ; Zhang, Jing 1 ;
作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
2.Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai 200240, Peoples R China
3.Zhejiang Univ Technol, Coll Chem Engn, Hangzhou 310014, Peoples R China
4.Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou 450008, Peoples R China
关键词： Green aroma; Aldehyde aroma; Aroma and taste; Electronic tongue; Molecular simulation
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2024 年 24 卷
页码：
收录情况： SCI
摘要： At present, there are relatively few studies on the influence of green aroma and aldehyde aroma compounds on the sweetness perception of sucrose. This study examined the effects of 11 aroma compounds from sweet orange, characterized by green and aldehyde flavors, on the sweetness of a 5 % sucrose solution. Using artificial sensory analysis and electronic tongue technology, it was found that most aromatic compounds can inhibit sweetness perception, and the inhibitory effect of trans-2-decenoaldehyde is the most significant. The mechanism of inhibition was explored through molecular simulation, revealing that the binding free energy of molecular docking was greater than -5.9 kcal/mol. Further molecular dynamics analysis showed that compared with the T1R2/ T1R3 sucrose binary system, the addition of aroma substances reduced the number of hotspot residues involved in protein ligand binding, and did not enhance the binding ability of ligand proteins, indicating an inhibitory effect.
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