Scholarlink

<p>The flavor complexity of red wine stems from diverse aroma compounds and their interactions. Key odorants 2,3,5-trimethylpyrazine (TMP) and furfuryl alcohol (FA) contribute roasted/earthy and sweet/caramel-like notes, respectively, collectively shaping the wine’s sensory profile. However, the mechanism underlying their olfactory interaction remains unclear. In this study, human sensory evaluation revealed a mutual synergistic enhancement between TMP and FA. Cellular models expressing cognate receptors OR5K1 (TMP-specific) and OR2W1 (FA-responsive) were established, with intracellular cAMP detection confirming receptor-level synergy. Further molecular simulations predicted non-competitive binding mechanisms, as both odorants occupied distinct sites within their respective receptor pockets, consistent with observed non-antagonistic synergy. This work elucidates the molecular perceptual mechanism underlying key wine aroma interactions, providing a novel theoretical framework for understanding red wine flavor complexity.</p><p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Elucidating odorant synergy in red wine: through olfactory receptor-based profiling

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年3月14日

查看全文
  • Boyong Hu,
  • Haochen Zheng,
  • Yanfei Shen,
  • Hao Wang,
  • Zhihua Liu,
  • Haoming Lv,
  • Lijun Han,
  • Yinuo Ma,
  • Heng Wang,
  • Zuobing Xiao

摘要

The flavor complexity of red wine stems from diverse aroma compounds and their interactions. Key odorants 2,3,5-trimethylpyrazine (TMP) and furfuryl alcohol (FA) contribute roasted/earthy and sweet/caramel-like notes, respectively, collectively shaping the wine’s sensory profile. However, the mechanism underlying their olfactory interaction remains unclear. In this study, human sensory evaluation revealed a mutual synergistic enhancement between TMP and FA. Cellular models expressing cognate receptors OR5K1 (TMP-specific) and OR2W1 (FA-responsive) were established, with intracellular cAMP detection confirming receptor-level synergy. Further molecular simulations predicted non-competitive binding mechanisms, as both odorants occupied distinct sites within their respective receptor pockets, consistent with observed non-antagonistic synergy. This work elucidates the molecular perceptual mechanism underlying key wine aroma interactions, providing a novel theoretical framework for understanding red wine flavor complexity.