Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-23 DOI:10.1016/j.fochx.2024.101853

ZuoBing Xiao , HouWang Wang , YunWei Niu , JianCai Zhu , Yamin Yu , YuanBin She , RuJun Zhou , Zhaogai Wang , Jing Zhang

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Abstract

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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甜橙中的绿色和醛类香气化合物对蔗糖甜度感知的影响及其机理

目前，有关绿色香气和醛类香气化合物对蔗糖甜度感知影响的研究相对较少。本研究考察了以绿色和醛香味为特征的 11 种甜橙芳香化合物对 5% 蔗糖溶液甜度的影响。通过人工感官分析和电子舌技术发现，大多数芳香化合物都能抑制甜味感知，其中反式-2-癸烯醛的抑制作用最为显著。通过分子模拟探讨了抑制机制，发现分子对接的结合自由能大于-5.9 kcal/mol。进一步的分子动力学分析表明，与 T1R2/T1R3 蔗糖二元体系相比，香气物质的加入减少了参与蛋白质配体结合的热点残基数量，并没有增强配体蛋白质的结合能力，表明其具有抑制作用。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.