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
作者： Xiao, Zuobing 1 ; Shen, Bingjian 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： 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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