Xiao ZuoBing, Wang HouWang, Niu YunWei, Zhu JianCai, Yu Yamin, She YuanBin, Zhou RuJun, Wang Zhaogai, Zhang Jing
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food Chem X. 2024 Sep 23;24:101853. doi: 10.1016/j.fochx.2024.101853. eCollection 2024 Dec 30.
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.
目前，关于绿色香气和醛类香气化合物对蔗糖甜味感知影响的研究相对较少。本研究考察了11种具有绿色和醛类风味特征的甜橙香气化合物对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，大多数芳香化合物可抑制甜味感知，其中反-2-癸烯醛的抑制作用最为显著。通过分子模拟探索了抑制机制，结果表明分子对接的结合自由能大于-5.9千卡/摩尔。进一步的分子动力学分析表明，与T1R2/T1R3蔗糖二元体系相比，添加香气物质减少了参与蛋白质配体结合的热点残基数量，且未增强配体蛋白质的结合能力，表明具有抑制作用。
