Influence of key lime aroma compounds on taste perception of rebaudioside A

Rebaudioside A (RA) is limited in its application due to inherent bitterness and off-flavors. Aroma compounds have been widely studied for their modulatory effects on taste perception. In this study, key aroma compounds in Kaffir lime, Finger lime and Tahiti lime were identified using GC-MS and OAV analysis. Seven predominant aroma compounds were selected for evaluation of their olfactory and retronasal detection thresholds in RA solutions. The impact of these compounds on RA taste perception was assessed via descriptive sensory analysis, TI and electronic tongue measurements. The results demonstrated that γ-Terpinene, Citral and D-Limonene significantly enhanced perceived sweetness, with Citral showing the most pronounced suppression of bitterness. For metallic and astringent notes, D-Limonene, Citral and (R)-(+)-Citronellal were the most effective. Electronic tongue analysis revealed that RA solution with 8 mg/kg γ-Terpinene yielded the highest sweetness response (8.824), while 0.059 mg/kg D-Limonene resulted in the lowest bitterness response (8.582). Moreover, aroma compound inclusion significantly modified temporal dynamics of taste perception. Molecular docking suggested that these compounds may enhance sweet perception via hydrogen bonding with sweet taste receptors and reduce bitterness by inducing steric hindrance at bitter receptor active sites. These findings support improved RA taste modulation strategies. • Key lime aromas enhance sweetness and suppress bitterness in rebaudioside A. • γ-Terpinene and Citral boost sweetness, reduce metallic/astringent tastes. • Aroma compounds alter temporal taste profile of rebaudioside A. • Molecular docking deciphers how aroma compounds structurally influence taste receptors.