An aroma-induced strategy for suppressing naringin bitterness: insights from sensory evaluation, receptor-based...

Bitterness is a major sensory challenge limiting consumer acceptance of pomelo juice and many citrus-derived products. Here, we propose a novel strategy based on aroma-taste interactions to reduce excessive bitterness while preserving the characteristic flavor profile of pomelo juice. In this study, key aroma compounds in pomelo juice were screened using GC-MS combined with OAV. Among the four bitterness-suppressing aroma compounds, geraniol and limonene significantly reduced the perceived bitterness of naringin at different concentrations, as demonstrated by sensory evaluation and time-intensity analysis. TAS2R39 and TAS2R42 were determined as the primary receptors responsive to naringin. Both geraniol and limonene significantly inhibited the calcium signal induced by naringin, with geraniol exhibiting a stronger inhibitory effect at the receptor level. Molecular docking and molecular dynamics simulations further indicated that geraniol and limonene inhibit bitterness by modulating the binding mode of naringin with the bitter receptor TAS2R39. These findings provide theoretical support for the development of aroma-based bitterness-modulation strategies in citrus products.