Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecu
- PDF / 1,304,059 Bytes
- 13 Pages / 595.276 x 790.866 pts Page_size
- 19 Downloads / 133 Views
ORIGINAL ARTICLE
Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression Ke Hu 1,2 & Rui Chang 1,2 & Qiujin Zhu 1,2,3 & Jing Wan 1,2 & Pengyu Tang 1,2 & Chunli Liu 1,2 & Li Song 1,2 & Laping He 1,2 & Chun Ye 1,2 & Xuefeng Zeng 1,2,3 & Li Deng 1,2 & Ping Hu 1,2 Received: 1 November 2019 / Accepted: 8 April 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The flavor and peculiarity of modern smoked meat products must be adjusted and controlled with the use of liquid smoke. In this study, to explore the interaction between human taste receptors and flavor components, an electronic tongue, molecular docking, and statistical methods were used to build a structure-activity relationship model of smoked flavor components based on multiple linear regression (MLR). Eighteen molecular descriptors of 44 flavor components in liquid smoke (including phenols, furans, aldehydes, alcohols, pyrazines, ketones, and esters) were collected and analyzed via systematic cluster analysis, and finally classified into five categories. The liquid smoke taste analysis indicates that bitterness contributes significantly (P < 0.01) to the flavor of liquid smoke. The data from the molecular docking of the human bitter taste receptor TA2R1 and 4-ethyl-2methoxyphenol (EMP) reveals that the perceptual process may depend on the main flavor component of liquid smoke as a ligand, as determined by AutoDock Vina; the affinity of the highest conformation was found to be -5.2 kcal/mol, EMP was stable at the active pocket and formed hydrogen bonds with residue Arg55, and EMP formed hydrophobic interactions with the residues Leu48, Leu51, Ala96, Leu99, Gly100, and Leu277. The structure-activity relationship model of smoked flavor components based on MLR reveals a good linear relationship between the molecular descriptors and the affinities between the flavor components in liquid smoke and the human taste receptor (R2 = 0.872). This model can be used to predict the affinities between smoked flavor components as ligands and the human bitter taste receptor. Keywords Structure-activity . Liquid smoke . Molecular docking . Molecular dynamics simulation
Introduction Beyond nutrition and safety concerns, sensory factors play an important role when consumers choose their foods. Sensory factors including flavor, taste, and texture, and taste is one of the most important attributes of sensory quality that directly affects consumers’ choice of food [1]. People can perceive
* Qiujin Zhu [email protected] 1
School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
2
Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
3
Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
five basic tastes including umami, sweetness, sourness, bitterness, and saltiness. Several biochemical and physio
Data Loading...
