Institute of Food Research & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki 210-8681, Kanagawa, Japan.
Molecules. 2023 Jun 6;28(12):4585. doi: 10.3390/molecules28124585.
Aldehydes are natural volatile aroma compounds generated by the Maillard reaction of sugars and amino acids in food and affect the flavor of food. They have been reported to exert taste-modifying effects, such as increases in taste intensity at concentrations below the odor detection threshold. The present study examined the taste-enhancing effects of short-chain aliphatic aldehydes, such as isovaleraldehyde (IVAH) and 2-methylbutyraldehyde, thus attempting to identify the taste receptors involved. The results obtained revealed that IVAH enhanced the taste intensity of taste solutions even under the condition of olfactory deprivation by a noseclip. Furthermore, IVAH activated the calcium-sensing receptor CaSR in vitro. Receptor assays on aldehyde analogues showed that C3-C6 aliphatic aldehydes and methional, a C4 sulfur aldehyde, activated CaSR. These aldehydes functioned as a positive allosteric modulator for CaSR. The relationship between the activation of CaSR and taste-modifying effects was investigated by a sensory evaluation. Taste-modifying effects were found to be dependent on the activation state of CaSR. Collectively, these results suggest that short-chain aliphatic aldehydes function as taste modulators that modify sensations by activating orally expressed CaSR. We propose that volatile aroma aldehydes may also partially contribute to the taste-modifying effect via the same molecular mechanism as substances.
醛类是食物中糖和氨基酸的美拉德反应产生的天然挥发性香气化合物，影响食物的风味。据报道，它们具有改变味觉的作用，例如在低于嗅觉检测阈值的浓度下增加味觉强度。本研究检查了短链脂肪醛如异戊醛（IVAH）和 2-甲基丁醛的味觉增强作用，从而试图确定涉及的味觉受体。研究结果表明，IVAH 即使在通过鼻夹嗅觉剥夺的条件下也能增强味觉溶液的味觉强度。此外，IVAH 在体外激活钙敏感受体 CaSR。醛类似物的受体测定表明，C3-C6 脂肪醛和 C4 硫醛甲硫醛激活 CaSR。这些醛作为 CaSR 的正变构调节剂起作用。通过感官评估研究了 CaSR 的激活与味觉修饰作用之间的关系。味觉修饰作用取决于 CaSR 的激活状态。总的来说，这些结果表明，短链脂肪醛作为味觉调节剂通过激活口腔表达的 CaSR 来改变感觉。我们提出，挥发性香气醛类也可能通过与物质相同的分子机制部分有助于味觉修饰作用。
