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分子信息学,化学测量和感官奥米克用于构建Umami类群库,遍及整个 Lager酒造过程

Yashuai Wu¹, Ruiyang Yin², Wenjing Tian³

¹School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Foods (Basel, Switzerland)

|February 27, 2026

概括

这项研究确定了 lager 酒中关键的 umami ,揭示了它们在味道发展和感官感知中的关键作用. 了解这些酸有助于控制和预测酒的风味特征.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
感官科学感官科学

背景情况:

乌玛米味道显著影响酒的体质,后味和整体口味表达.
了解酒的乌玛米口味的分子基础对于口味控制和发展至关重要.

研究的目的:

在整个酒过程中识别和表征乌玛米.
阐明乌玛米与T1R1/T1R3受体相互作用的分子机制.
为了将乌玛米的丰富度与对酒乌玛米味道的感官感知相关联.

主要方法:

使用RPLC-QTOF-MS进行阶段性皮体样本分析.
使用UMPred-FRL和TastePeptides-Meta. 的生物信息查.
用T1R1/T1R3.3.进行乌玛米的分子对接和结构分析.
通过将酸注入酒样本进行感官验证.

主要成果:

在25,592个总中鉴定了7255个潜在的乌玛米.
阐明了在T1R1/T1R3受体中涉及离子和疏水相互作用的协同结合机制.
证明仅仅结合亲和力并不能预测感知的乌玛米;较长的可以对味道产生负面影响.
在累积的乌玛米丰度和感官乌玛米得分之间发现了强烈的正相关性 (r=0.963).

结论:

乌玛米是 lager 酒风味的关键决定因素,它们的累积丰度与感知到的乌玛米味道直接相关.
为了过程控制和风味预测,建立了一个新的乌玛米类集群数据库.
这项研究为了解和操纵发酵饮料中的乌玛米味道提供了一个框架.

关键词:

在T1R1/T1R3中.化学测量方法化学测量方法酒酒酒酒酒分子信息学分子信息学感官的奥米克斯感官的奥米克斯乌玛米类聚合物乌玛米类群

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