Elucidation of the sweetening mechanism of sweet orange fruit aroma compounds on sucrose solution using sensory evaluation, electronic tongue, molecular docking, and molecular dynamics simulation

Sweetness enhancement through aroma has been suggested as a strategy to mitigate sugar addition in foods, but such enhancement depends on the type of aroma. Ethyl propanoate, ethyl 2-methylbutanoate, octyl acetate, ethyl butanoate, ethyl hexanoate, butyl hexanoate, γ-terpinene, nootkatone, and aceto...

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