ArticleFood chemistry: X2025
The effects of fruit aroma substances on rebaudioside A were studied based on sensory evaluation and molecular simulation.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 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
- Effect ofFood chemistry: X · 2026Article
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5 authors.
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Abstract
Fruity aroma substances hold potential for enhancing the sensory properties of non-nutritive sweeteners. This study investigated the effects of six fruit-derived aroma compounds (isoamyl isovalerate, ethyl butyrate, isoamyl butyrate, ethyl 2-methylbutyrate, linalool, and phenethyl isobutyrate) on the sweetness and bitterness of Rebaudioside A (Reb A). Sensory evaluations revealed that these compounds significantly improved sweetness perception in 0.03 % Reb A solutions, with ethyl 2-methylbutyrate (1 mg/kg) exhibiting the strongest enhancement. T-I analysis demonstrated reduced bitterness intensity and duration, particularly for phenethyl isobutyrate. Molecular simulations indicated that aroma compounds lowered the binding free energy between Reb A and the T1R2 sweet receptor, stabilizing interactions via hydrogen bonds and steric hindrance. These findings elucidate the molecular mechanisms underlying odor-induced taste enhancement, offering practical strategies for optimizing Reb A's flavor profile in sugar-reduced products.
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