Molecular insights into the activation mechanism of cloves in braised chicken: based on flavoromics, molecular docking and kinetic modeling

Braised chicken is a highly representative traditional meat product in China. However, the mechanism by which cloves affect the flavor formation of braised chicken remains unclear. Investigating the interaction between chicken myofibrillar protein (MP) and clove flavor compounds (FCS) is crucial for evaluating the regulatory effect of cloves on flavor development during the processing of braised chicken. Accordingly, this study employed flavoromics to identify 9 key flavor compounds imparted by cloves to chicken. Molecular docking and kinetic simulations confirmed apigenin, 1,8-cineole, and 3-carene as the three FCS exhibiting optimal binding affinity with MP. Van der Waals forces and hydrophobic interactions have been identified as the primary driving forces behind FCS-MP binding. Furthermore, FT-IR and AFM analyses revealed alterations in the spatial and morphological structures of MP following FCS treatment. These findings establish the foundation for investigating the interaction mechanisms between clove volatiles and chicken MP, thereby facilitating flavor regulation of protein rich foods such as chicken.