ArticleFood chemistry: X2024
Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.Food chemistry: X · 2026Article
- Application of γ-cyclodextrin encapsulation of eugenol and isoeugenol: characterization, stability, and taste impact.Journal of advanced research · 2026Article
- Olfactory-gustatory cross-modal integration: mechanisms of aroma-induced sweetness enhancement, sensory evaluation methodologies, neuroimaging evidence and advances in influencing factors.Journal of advanced research · 2026Review
- Elucidating odorant synergy in red wine: through olfactory receptor-based profiling.NPJ science of food · 2026Article
- An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms.Current research in food science · 2026Article
- Decoding of novel umami-enhancing peptides fromFood chemistry: X · 2025Article
- Preparation of N-succinyl-L-tryptophan: investigating its sweetness-enhancing effects and mechanisms on sucrose and high-intensity sweeteners through sensory evaluation, electronic tongue, and molecular simulation.Food chemistry: X · 2025Article
- Revealing Volatile Odor Compounds in Watermelon Juice to Enhance Fructose Sweetness Perception: Sensory Evaluation and Molecular Docking Techniques.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
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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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.