Study on the mechanism of aroma interaction between fruit aroma and pyrazine compounds of baking aroma
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Abstract:
To investigate the influence of fruit aroma substances on the aroma and flavor of baked fragrance, the threshold value method was used to determine the threshold values of 17 common edible fruit aroma substances. Based on the threshold values, these substances were mixed with 2,3,5-trimethylpyrazine at different mass concentrations and the interaction between fruit aroma substances and pyrazine-type compounds in binary mixtures was studied using the S-curve method. The study found that 13 of the fruit aroma substances had synergistic effects with pyrazine-type compounds, while two substances (farnesol and pentyl lactate) showed additive effects, and two substances (bergamot ketone and limonene) had masking effects on pyrazine-type compounds. The sensory results showed that ethyl acetate and bergamot ketone had synergistic effects and circular mandarin ketone had masking effects. The 200ns molecular dynamics simulation was carried out for ethyl acetate and circular mandarin ketone to further verify the interaction between the ligand and the receptor. The stability of the entire protein system can be objectively expressed by the root mean square deviation (RMSD) and the number of hydrogen bonds and hydrophobic bonds, which can be used to study the interaction between the two compounds. The results obtained by the RMSD and the number of hydrogen bonds and hydrophobic bonds are consistent with those obtained by the S-curve method. Therefore, molecular dynamics simulation can further verify the sensory results, provide a theoretical basis for the study of compound interactions, and provide theoretical guidance for future food production and flavoring.
