ArticleCurrent research in food science2026
An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Smoky aroma, a culturally significant and globally appreciated flavor, is a key sensory attribute in a wide range of products, from traditional smoked foods to modern beverages and e-cigarettes. A precise understanding of its chemical composition and perceptual mechanisms is essential for quality control and flavor innovation. This study established an integrated analytical framework to address this need. By quantifying 38 key odorants in smoked meats, whiskies, and e-cigarette oils, and determining their odor activity values (OAVs) in product-specific matrices, we identified guaiacol as the indispensable aroma driver across all traditional smoked products. Molecular docking simulations further revealed that guaiacol interacts with human olfactory receptors (OR1G1, OR2T1, OR10G4) through specific hydrogen-bonding and π-π interactions, providing mechanistic insights into its potent sensory impact. This work bridges the gap between flavor chemistry and sensory biology, offering a scientific foundation for the characterization, quality control, and rational design of smoky flavors in the food and beverage industry.
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