Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation
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.
Authors
- Mouming Zhao
- Guowan Su (ORCID: https://orcid.org/0000-0002-8560-9688)
- Jianan Zhang (ORCID: https://orcid.org/0000-0001-5820-547X)
- Yaqi Zhao
- Xuan Zhao (ORCID: https://orcid.org/0000-0003-4018-0360)
Institutions
- Central South University of Forestry and Technology (CN)
- Central South University (CN)
- Research Institute of Tropical Forestry (CN)
- Guangdong Polytechnic Normal University (CN)
- South China University of Technology (CN)
Publication Details
- Journal
- Foods
- Published
- 2025-08-29
- DOI
- https://doi.org/10.3390/foods14173041
- Citations
- 1
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 1.12