现代食品科技2026，Vol.42Issue(3)：323-332,10.DOI:10.13982/j.mfst.1673-9078.2026.3.1452
果香物质与烘烤香吡嗪类化合物香气相互作用研究
Aroma Interactions between Fruity Substances and Roasted Pyrazines
田数 1赵怡凡 1董露 1叶亚军 1赵星全 1袁彬珑 2鲁纪辰 2牛云蔚2
作者信息
- 1. 内蒙古昆明卷烟有限责任公司,内蒙古 呼和浩特 010010
- 2. 上海应用技术大学香料香精化妆品学部,上海 201418
- 折叠
摘要
Abstract
To investigate how fruity substances influence a roasted aroma,the threshold values of 17 common edible fruity substances were determined using the threshold method.Based on the threshold values,these fruity substances were mixed with 2,3,5-trimethylpyrazine at different mass concentrations,and their interaction with roasted pyrazines in the mixtures then examined using the S-curve method.This study found that 13 of the fruity substances tested had synergistic effects with pyrazines,two substances(ethyl methylphenylglycidate and amyl caproate)exhibited enhancing effects,and another two substances(nootkatone and limonene)displayed masking effects on pyrazines.Based on the sensory results,a 200-ns molecular dynamics simulation was carried out for ethyl acetate and nootkatone,which demonstrated synergistic and masking effects,respectively,to further verify ligand-receptor interactions.The influence that the addition of fruity substances and pyrazines has on protein system stability can be objectively expressed by the root-mean-square deviation(RMSD)and number of hydrogen and hydrophobic bonds,which were used to study interactions between the two compounds.The results obtained through the RMSD and number of hydrogen and hydrophobic bonds were consistent with those obtained through the S-curve method.These findings demonstrate that molecular dynamics simulations can further verify sensory results,thereby providing a theoretical basis for the study of compound interactions and theoretical guidance for future food production and flavoring.关键词
阈值法/S曲线法/香气协同/分子动力学模拟/协同机制Key words
threshold method/S-curve method/aroma synergy/molecular dynamics simulation/synergistic mechanism引用本文复制引用
田数,赵怡凡,董露,叶亚军,赵星全,袁彬珑,鲁纪辰,牛云蔚..果香物质与烘烤香吡嗪类化合物香气相互作用研究[J].现代食品科技,2026,42(3):323-332,10.
