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<p>This study investigates the sweetening effect of ten acids from sweet orange on 5% sucrose solution. It was discovered that 2-methylbutyric acid and 3-methylbutyric acid notably enhanced sweetness, whereas decanoic acid significantly reduced sweetness. Acetic acid, propionic acid and butyric acid sweetened slightly at low concentration, but inhibited sweetness at high concentration. Hexanoic and octanoic acids enhanced sweetness but reduced comfort. Nonanoic acid and trans-2-hexenoic acid did not significantly affect sweetness. The results of molecular docking revealed that hydrogen bonding and hydrophobic interactions were crucial for the binding of sucrose to the sweet taste receptor T1R2/T1R3. It has also found that LYS65, ASP278, SER165, GLU302, ASP142, and SER303 were key amino acids for sweetness. A 100 ns molecular dynamic simulation indicated that the addition of 2-methylbutyric acid stabilizes the sucrose-T1R2/T1R3 complex via extensive hydrogen bonding and water bridges.</p><p>This findings pave the way for developing low-sugar orange juice beverages by leveraging aroma substances to augment sweetness.</p><p>Graphical abstract.</p>

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Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation

  • 期刊论文

  • 发表日期：

    2025年2月13日

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  • ZuoBing Xiao,
  • BingJian Shen,
  • YunWei Niu,
  • JianCai Zhu,
  • YaMin Yu,
  • YuanBin She,
  • RuJun Zhou,
  • ZhaoGai Wang,
  • Jing Zhang

摘要

This study investigates the sweetening effect of ten acids from sweet orange on 5% sucrose solution. It was discovered that 2-methylbutyric acid and 3-methylbutyric acid notably enhanced sweetness, whereas decanoic acid significantly reduced sweetness. Acetic acid, propionic acid and butyric acid sweetened slightly at low concentration, but inhibited sweetness at high concentration. Hexanoic and octanoic acids enhanced sweetness but reduced comfort. Nonanoic acid and trans-2-hexenoic acid did not significantly affect sweetness. The results of molecular docking revealed that hydrogen bonding and hydrophobic interactions were crucial for the binding of sucrose to the sweet taste receptor T1R2/T1R3. It has also found that LYS65, ASP278, SER165, GLU302, ASP142, and SER303 were key amino acids for sweetness. A 100 ns molecular dynamic simulation indicated that the addition of 2-methylbutyric acid stabilizes the sucrose-T1R2/T1R3 complex via extensive hydrogen bonding and water bridges.

This findings pave the way for developing low-sugar orange juice beverages by leveraging aroma substances to augment sweetness.

Graphical abstract.