{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T05:28:04Z","timestamp":1786339684568,"version":"build-2736575974"},"reference-count":39,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,8,9]],"date-time":"2026-08-09T00:00:00Z","timestamp":1786233600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,9]],"date-time":"2026-08-09T00:00:00Z","timestamp":1786233600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32172329"],"award-info":[{"award-number":["32172329"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32102117"],"award-info":[{"award-number":["32102117"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Amadori rearrangement products (ARPs) are important Maillard reaction intermediates with potential taste\u2010modulating properties, yet their binary interaction patterns and temporal sensory characteristics remain insufficiently understood. This study systematically investigated the umami\u2010modulating properties and possible molecular basis of ARPs derived from xylose and 18 amino acids.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Through ultra\u2010performance liquid chromatography coupled with tandem mass spectrometry characterization and sensory evaluation, 17 ARPs showed significant umami\u2010enhancing effects under specific conditions, with Asp\u2010Xyl, Ile\u2010Xyl, and Glu\u2010Xyl exhibiting the highest maximum umami intensities. Analysis of 171 binary combinations further indicated that heterogeneous pairing (hydrophilic\u2013hydrophobic crossover) offers a statistically superior strategy for achieving synergistic enhancement compared to homogeneous pairing. Notable synergistic effects were observed for specific combinations, including Val\u2010Xyl\/Gly\u2010Xyl (\n                      <jats:italic>r<\/jats:italic>\n                      \u2009=\u20090.84) and Glu\u2010Xyl\/Leu\u2010Xyl (\n                      <jats:italic>r<\/jats:italic>\n                      \u2009=\u20090.73), whereas antagonistic effects were detected in combinations such as Tyr\u2010Xyl\/Phe\u2010Xyl. Time\u2013intensity analysis showed that Phe\u2010Xyl delayed the onset of umami perception and prolonged umami persistence despite its moderate maximum intensity. Molecular docking suggested possible interactions of selected ARPs with the T1R3\u2013MSG complex, involving anchoring residues such as His23 and Arg39; however, discrepancies between docking scores and sensory enhancement indicated that binding affinity alone cannot explain umami\u2010modulating efficacy.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>These findings provide a basis for developing ARP\u2010based umami\u2010enhancing formulations by integrating binary\u2010combination strategies with temporal sensory profiling. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70939","type":"journal-article","created":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T04:34:39Z","timestamp":1786336479000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Systematic investigation of Amadori rearrangement products for umami enhancement: synergistic binary combinations and molecular interaction mechanisms with\n                    <scp>T1R3<\/scp>"],"prefix":"10.1002","author":[{"given":"Shuaiqi","family":"Chang","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xueying","family":"Song","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qixian","family":"Wu","sequence":"additional","affiliation":[{"name":"Technology Center China Tobacco Guangdong Inductrial Co. 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