Elucidating Odorant Masking Effects in Food Matrices Through Olfactory Receptor-Based Profiling

Dynamic aroma compound interactions, especially odorant masking effects, underpin the complex flavor profiles of thermally processed foods. This study focuses on 2,3,5-trimethylpyrazine (TMP) and L-menthol (L-MT), demonstrating their reciprocal suppression through systematic sensory evaluation. Subsequently, olfactory receptor screening identified OR5K1 as 2,3,5-trimethylpyrazines receptor (EC50=27.67 {+/-} 2.02 mol/L) and OR2W1 as L-menthols responsive receptor (EC50=22.69 {+/-} 3.85 mol/L). This mutual masking effect was further validated through quantitative detection of response signals at both receptor levels. In order to further explain the mode of interaction between odorants and receptors, molecular modeling analysis was used and revealed the mechanistic basis of odorant interactions: 2,3,5-trimethylpyrazine and L-menthol competitively bind to the same active pocket in both receptors with analogous binding modes, resulting in mutual antagonism of receptor activation. Collectively, these findings provide novel receptor-level insights into aroma compound interplay, advancing the mechanistic understanding of flavor perception and its physiological bases. TOC O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=160 SRC="FIGDIR/small/699200v1_ufig1.gif" ALT="Figure 1"> View larger version (48K): org.highwire.dtl.DTLVardef@ea9d72org.highwire.dtl.DTLVardef@106ba4dorg.highwire.dtl.DTLVardef@b1293forg.highwire.dtl.DTLVardef@10afcfe_HPS_FORMAT_FIGEXP M_FIG C_FIG