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从松露中识别出新型的乌玛米和它们在与MSG或IMP结合使用时对乌玛米感知的影响

Min Fan^1,2,3,4, Minbo Li⁵, Yongshuai Ma^1,2,3,4

¹Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.

Current research in food science

|September 19, 2025

概括

研究人员在松露中发现了新的乌玛米,增强了味道感知. 这些,像DPTEGLRSP一样,与乌玛米受体结合,并与风味增强剂表现出协同作用,为味的味道发展提供了新的途径.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
分子美食学分子美食学

背景情况:

松露以挥发性芳香化合物而闻名,但它们的乌玛米味道贡献尚未得到充分研究.
乌玛米,一个关键的味觉感觉,显著影响食物的味道和消费者接受.

研究的目的:

为了识别和表征从松露中获得的新型乌玛米.
为了研究底层的分子机制松露衍生的乌玛米味觉感知.
探索这些与常见的增味剂的协同作用.

主要方法:

虚拟选和分子对接以预测受体相互作用.
分子动力学模拟以评估结合稳定性.
感官评估和电子舌头实验用于品味评估.
分析与单谷氨酸 (MSG) 和单氨酸 (IMP) 的协同效应.

主要成果:

从松露中发现了11种新的乌玛米.
DPTEGLRSP对T1R1/T1R3乌玛米受体表现出强烈的结合亲和力 (-9.9 kcal/mol),稳定的结合得到了分子动力学证实.
此外,VDAY还显示了稳定的结合 (-6.7 kcal/mol).
DPTEGLRSP显示出一个低的乌玛米值 (0.230 mmol/L).
当IMP与DPTEGLRSP和MSG与VDAY相结合时,观察到协同的乌玛米增强.

结论:

松露含有强效的乌玛米,有助于显著提高它们的风味.
计算和实验方法成功地识别和验证了这些乌玛米.
已识别的,特别是DPTEGLRSP和VDAY,在食品中具有潜在的应用,作为天然乌玛米增强剂,提供明显的协同作用.

关键词:

电子舌头是一种电子舌头酶性水解是一种酶性水解.分子对接模拟分子对接模拟感官评估感官评估合成类的合成.在UPLC-ESI-HRMS/MS中使用.

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