Characterization of key aroma compounds in dry type Huangjiu by integrated sensory-directed flavor analysis, and molecular docking

Q: What does this research mean for the field?

Dry type Huangjiu contains 15 key aroma-active substances, predominantly 2-phenylethanol and 3-methylbutanoic acid, which are linked to amino acid and carbohydrate metabolism and interact with specific olfactory receptors including OR5M3, OR1A1, and OR8D1. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

Xu Ma; Peng Lu; Yang Ye; Huiting Sun; Bin Zhu; Songfeng Yu; Wenjun Wang; Cheng Zeng

doi:10.1016/j.lwt.2026.119572

May 1, 2026LWTOpen Access

Characterization of key aroma compounds in dry type Huangjiu by integrated sensory-directed flavor analysis, and molecular docking

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Key Points

The research aims to characterize the key aroma compounds in dry type Huangjiu using sensory-directed flavor analysis and molecular docking techniques.
Analyzed aroma-active substances based on their odor activity value (OAV).
Identified dominant odorants including 2-phenylethanol and 3-methylbutanoic acid.
Conducted molecular docking to explore interactions with olfactory receptors OR5M3, OR1A1, and OR8D1.
Identified 15 aroma-active substances in dry type Huangjiu with significant OAVs.
Founded key aroma-active compounds mainly associated with amino acid and carbohydrate metabolism.
Revealed strong interactions between key aroma compounds and specific olfactory receptors.

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Implication

Examines key aroma-active compounds in dry Huangjiu, suggesting flavor diversity.

Abstract

• Dry type Huangjiu contained 15 aroma-active substances (OAV > 1). • 2-Phenylethanol, and 3-methylbutanoic acid were dominant aroma-active odorants. • Key aroma compounds were mainly related to amino acid and carbohydrate metabolism. • Key aroma-active compounds exhibited interactions with OR5M3, OR1A1, and, OR8D1

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Ma et al. (2026) studied this question.

synapsesocial.com/papers/6a1a7e6a0307b78509431206 https://doi.org/10.1016/j.lwt.2026.119572

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Characterization of key aroma compounds in dry type Huangjiu by integrated sensory-directed flavor analysis, and molecular docking

Key Points

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Implication

Abstract

Discussion

Cite This Study

Characterization of key aroma compounds in dry type Huangjiu by integrated sensory-directed flavor analysis, and molecular docking

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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