Evidence map›Paper›PMID 41884462›Full record

ArticleFood chemistry: X2026

Sweetness enhancement and mechanism by sweet aroma compounds in the sucrose solution using sensory, electronic tongue, molecular docking, and molecular dynamics simulation.

Jiao Liu, Yunwei Niu, Jiancai Zhu, Rujun Zhou, Zhimin Guo, Zhaohong Miao, Qi Lu, Yamin Yu, Jing Zhang, Zuobing Xiao and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Jiao LiuSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Yunwei NiuSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Jiancai ZhuSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Rujun ZhouSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Zhimin GuoSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Zhaohong MiaoSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Qi LuSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Yamin YuSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Jing ZhangSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Zuobing XiaoSchool of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Qing XiaoDepartment of Food Science, Rutgers, The State University of New Jersey, NewBrunswick, NJ 08901, United States.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the sweetness-enhancing effects of nine sweet aroma compounds from sweet orange on 5% sucrose solution. Through static sensory evaluations and electronic tongue analysis, carveol was found to enhance sweetness most significantly (28.8%), followed by γ-decalactone (23.2%), γ-nonalactone (23.0%), and δ-decalactone (20.0%). By using the time-intensity method for dynamic sensory evaluation, it was shown that the perception of sweetness increased rapidly and the duration was slightly prolonged after the addition of sweet aroma compounds. Molecular docking showed a binding free energy of -5.9 kcal/mol for the T1R2/T1R3-sucrose complex. Ternary complexes with added aromatic compounds had substantially lower energies (-8.62 to -10.5 kcal/mol), indicating enhanced receptor-ligand affinity. Molecular dynamics results showed that the addition of aromatic compounds led to the decrease in the binding energy of the T1R2/T1R3-sucrose system, the enhancement of hydrogen bonds and hydrophobic interactions, and the stabilization of dynamic changes in protein conformation.

Indexed as

Electronic tongueMolecular dockingMolecular dynamicsSweet aroma compoundsSweetness enhancementSweet orange

Identifiers

PMID41884462
PMCPMC13010946

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Registered trials

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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.