フルーティーアロマ物質がレバウジオシドAに及ぼす影響：感覚評価と分子シミュレーションに基づく研究

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Updated: Jan 13, 2026

Fruit Volatile Analysis Using an Electronic Nose

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

TingYu Tong¹, YuMing Shan¹, JianCai Zhu¹

¹School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Food chemistry: X

|January 7, 2026

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.

キーワード:

分子シミュレーション栄養価のない甘味料レバウジオシドA 感覚的甘味時間強度

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