Yuqian Zheng,Yichen Sun,Yiwen Zhu,Wenli Wang,Imre Blank,Shi Liu,Yin Zhang,Ye Liu,Yuan Liu
Monosodium glutamate (MSG) is a basic representative of umami taste, but it exerts adverse effects as reported in several studies. Enhancing umami perception through aroma-taste interactions is a potentially useful approach as a flavor enhancer to reduce future MSG intake. We identified the aroma compounds in fried Takifugu obscurus liver, then studied the effect of aroma compounds on perceived umami taste using the sensomics approach. A total of 117 volatile compounds were identified from the fried liver. Thereinto, 30 volatile compounds related to five basic tastes were detected by gas chromatography/olfactometry-associated taste analysis. Aroma compounds associated umami, sweet and salty perception in the fried Takifugu obscurus liver showed the potential to enhance umami perception of MSG solutions. Three aldehydes, i.e. heptanal, (Z)-4-heptenal and 2-methylbutanal, significantly enhanced the umami intensity perception of an MSG solution ( p < 0.05). The use of aroma compounds to enhance umami perception is considered as a promising tool, further broadening the research area of umami science for application as flavor enhancers in the food industry. In addition, this study also provides an insight into revealing aroma-taste interaction.
Yaqi Zhao,Jianan Zhang,Mouming Zhao,Xuan Zhao,Guowan Su
Background: Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science. Methods: The umami-enhancing effects of meaty flavorings were investigated using nasal clip sensory evaluation (orthonasal blockage). Active aroma compounds were subsequently identified using gas chromatography-mass spectrometry (GC-MS). The three-dimensional structure of the umami receptor T1R1/T1R3 was constructed by homology modeling. The interaction mechanism was deciphered using molecular dynamics (MD) simulations. Results: Seafood essence S demonstrated the most potent umami enhancement. Five key compounds significantly intensified the MSG umami intensity: methional, dimethyl sulfide (DMS), D-limonene (DLE), 2,3-dimethylpyrazine, and dimethyl trisulfide. Notably, this enhancement persisted even under nasal clip conditions, revealing a novel mechanism independent of cross-modal interactions. Sulfur-containing compounds consistently demonstrated umami-enhancing effects across the evaluation conditions. MD simulations showed that aroma compounds induced allosteric remodeling of T1R1/T1R3, strengthening MSG-receptor hydrogen bonding (1.8–2.6-fold increase), reducing receptor flexibility, and stabilizing the ternary complex. Binding affinity was highest for DMS, followed by DLE and methional. Conclusion: This study provides the first receptor-level evidence that aroma compounds directly modulate MSG-taste receptor interactions through allosteric regulation, offering a novel theoretical framework for odor–taste interactions with significant implications for umami enhancer design and flavor research.
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