A newly-processed Meicha (Ampelopsis grossedentata) via high-temperature re-roasting and Eurotium cristatum fermentation: Aroma characteristics and chemical basis

-ionone exhibited an OAV of 35,455.72 in RL1, confirming both as core aroma contributors. Molecular docking revealed that OR1A1 is the primary receptor for these odorants, with binding energies ranging from -8.0 to -4.8 kcal/mol, stabilized by hydrogen bonds with ASN155/HIS159 and hydrophobic interactions with TYR258/PHE206. This study is the first to demonstrate synergistic aroma improvement, offering a pathway for high-aroma Meicha products.