{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T22:07:36Z","timestamp":1788991656048,"version":"build-2803163510"},"reference-count":43,"publisher":"American Chemical Society (ACS)","issue":"35","license":[{"start":{"date-parts":[[2026,7,27]],"date-time":"2026-07-27T00:00:00Z","timestamp":1785110400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,7,27]],"date-time":"2026-07-27T00:00:00Z","timestamp":1785110400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,7,27]],"date-time":"2026-07-27T00:00:00Z","timestamp":1785110400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"DOI":"10.13039\/na","name":"Key Program of National Natural Science Joint Foundation of China","doi-asserted-by":"publisher","award":["U25A20736"],"award-info":[{"award-number":["U25A20736"]}],"id":[{"id":"10.13039\/na","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,9]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Threshold, S-curve, \u03c3\u2013\u03c4 plot, molecular docking, and molecular dynamics simulation (MDS) were used to decode the sweet aroma synergistic enhancement mechanism between \u03b2-damascenone and key odorants in dry red wine and olfactory receptors (OR52D1, OR1A1). Synergistic\/additive effects predominated in binary\/ternary complexes. Particularly, experimental-to-theoretical threshold ratios for \u03b2-damascenone with 2,3-butanediol\/2,3-butanedione were 0.103 and 0.085, indicating the strongest synergistic effects, with \u03b2-damascenone dominating the aroma. Molecular docking and MDS revealed that \u03b2-damascenone occupied the primary hydrophobic pocket of olfactory receptors with the lowest binding energies (\u221260.269, \u221246.160 kcal\/mol) through hydrophobic interactions and van der Waals forces. 2,3-Butanediol\/2,3-butanedione alone bound weakly, but in ternary systems they stably bound to secondary hydrophobic sites. MM\/GBSA calculations confirmed that ternary systems had lower binding energies than individual ligands, with van der Waals and hydrophobic contributions exceeding the individual contributions, revealing that these forces drive the synergistic binding between weakly binding odorants and \u03b2-damascenone, enhancing sweet aroma perception.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c06039","type":"journal-article","created":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T16:06:36Z","timestamp":1785427596000},"page":"27850-27864","source":"Crossref","is-referenced-by-count":0,"title":["Sweet Aroma Synergistic\nEnhancement Mechanism of \u03b2-Damascenone\nin Dry Red Wine"],"prefix":"10.1021","volume":"74","author":[{"given":"Na","family":"Li","sequence":"first","affiliation":[{"name":"Northwest A&F University , , ,","place":["Yangling, China, 712100"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongcong","family":"Song","sequence":"additional","affiliation":[{"name":"Northwest A&F University , , ,","place":["Yangling, China, 712100"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guoyuan","family":"Fan","sequence":"additional","affiliation":[{"name":"Xinjiang Loulan Wine Co., LTD. , ,","place":["Turpan, China, 838200"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aihua","family":"Li","sequence":"additional","affiliation":[{"name":"Northwest A&F University , , ,","place":["Yangling, China, 712100"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3854-3305","authenticated-orcid":true,"given":"Yongsheng","family":"Tao","sequence":"additional","affiliation":[{"name":"Northwest A&F University , , ,","place":["Yangling, China, 712100"]},{"name":"Shaanxi Key Laboratory for Viti-Viniculture , ,","place":["Yangling, China, 712100"]},{"name":"Shaanxi Engineering Research Center for Viti-Viniculture , ,","place":["Yangling, China, 712100"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,7,27]]},"reference":[{"key":"2026090917074876200_cit1","doi-asserted-by":"publisher","first-page":"7124","DOI":"10.1002\/anie.201309508","article-title":"Nature\u2019s chemical signatures\nin human olfaction: A foodborne perspective for future biotechnology","volume":"53","author":"Dunkel","year":"2014","journal-title":"Angew. Chem., Int. Ed."},{"issue":"2","key":"2026090917074876200_cit2","doi-asserted-by":"publisher","first-page":"394","DOI":"10.1021\/acs.jafc.6b04509","article-title":"Characterization\nof the key aroma compounds in Chinese Vidal icewine by gas chromatography-olfactometry,\nquantitative measurements, aroma recombination, and omission tests","volume":"65","author":"Ma","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit3","doi-asserted-by":"publisher","first-page":"13869","DOI":"10.1021\/acs.jafc.3c03733","article-title":"Synergy effect between fruity esters\nand potential odorants on the aroma of Hutai-8 rose wine revealed\nby threshold, S-curve, and \u03c3\u2013\u03c4\nplot methods","volume":"71","author":"Li","year":"2023","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit4","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135726","article-title":"More simple, efficient and accurate\nfood research promoted by intermolecular interaction approaches: A\nreview","volume":"416","author":"Zhang","year":"2023","journal-title":"Food Chem."},{"key":"2026090917074876200_cit5","doi-asserted-by":"publisher","first-page":"1497","DOI":"10.1007\/s00216-011-5078-0","article-title":"Beyond the characterization of wine\naroma compounds: looking for analytical approaches in trying to understand\naroma perception during wine consumption","volume":"401","author":"Mun\u0303oz-Gonza\u0301lez","year":"2011","journal-title":"Anal\nBioanal. Chem."},{"issue":"6","key":"2026090917074876200_cit6","doi-asserted-by":"publisher","first-page":"4871","DOI":"10.1111\/1541-4337.13245","article-title":"Enhancement\neffect of odor and multi-sensory superposition\non sweetness","volume":"22","author":"Zhang","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"issue":"18","key":"2026090917074876200_cit7","doi-asserted-by":"publisher","first-page":"9717","DOI":"10.1021\/jf201450q","article-title":"Occurrence, sensory\nimpact, formation, and fate of damascenone in grapes, wines, and other\nfoods and beverages","volume":"59","author":"Sefton","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit8","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.138226","article-title":"Decoding the aroma\ncharacteristics\nof icewine by partial least-squares regression, aroma reconstitution,\nand omission studies","volume":"440","author":"Qian","year":"2024","journal-title":"Food Chem."},{"key":"2026090917074876200_cit9","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.141248","article-title":"Volatile aroma compound-based\ndecoding and prediction of sweet berry aromas in dry red wine","volume":"463","author":"Li","year":"2025","journal-title":"Food Chem."},{"key":"2026090917074876200_cit10","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.146023","article-title":"Revealing the characteristic honey-like aroma formation\nin honey-scented black tea via molecular sensory analysis","volume":"493","author":"Zhang","year":"2025","journal-title":"Food Chem."},{"issue":"14","key":"2026090917074876200_cit11","doi-asserted-by":"publisher","first-page":"7916","DOI":"10.1021\/jf1048657","article-title":"Quality and aromatic\nsensory descriptors (mainly fresh and dry fruit character) of Spanish\nred wines can be predicted from their aroma-active chemical composition","volume":"59","author":"San-Juan","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit12","doi-asserted-by":"publisher","first-page":"3702","DOI":"10.1021\/jf803325v","article-title":"Examples of\nperceptive interactions involved in specific \u201cred- and blackberry\u201d\naromas in red wines","volume":"57","author":"Pineau","year":"2009","journal-title":"J. Agric. Food Chem."},{"issue":"44","key":"2026090917074876200_cit13","doi-asserted-by":"publisher","first-page":"9777","DOI":"10.1021\/acs.jafc.5b03489","article-title":"Olfactory impact\nof higher alcohols on red wine fruity ester aroma expression in model\nsolution","volume":"63","author":"Cameleyre","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit14","doi-asserted-by":"publisher","first-page":"107","DOI":"10.1016\/j.foodchem.2016.04.021","article-title":"On the effects of higher alcohols\non red wine aroma","volume":"210","author":"De-La-Fuente-Blanco","year":"2016","journal-title":"Food Chem."},{"key":"2026090917074876200_cit15","doi-asserted-by":"publisher","first-page":"135","DOI":"10.1016\/j.foodqual.2016.02.004","article-title":"The olfactory masking\neffect of ethylphenols:\nCharacterization and elucidation of its origin","volume":"50","author":"Tempere","year":"2016","journal-title":"Food Qual. Preference"},{"issue":"3","key":"2026090917074876200_cit16","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129483","article-title":"Perceptual\ninteractions among food odors: major influences on odor intensity\nevidenced with a set of 222 binary mixtures of key odorants","volume":"353","author":"Ma","year":"2021","journal-title":"Food Chem."},{"key":"2026090917074876200_cit17","doi-asserted-by":"crossref","DOI":"10.1002\/9781394258406","volume-title":"Understanding\nWine Chemistry","author":"Waterhouse","year":"2024","edition":"2"},{"issue":"7","key":"2026090917074876200_cit18","doi-asserted-by":"publisher","first-page":"4208","DOI":"10.1021\/acs.jafc.4c11226","article-title":"Investigating\nthe olfactory impact of monoterpenic compounds on fruity aroma perception\nin model red wine solutions","volume":"73","author":"Garbay","year":"2025","journal-title":"J. Agric. Food\nChem."},{"key":"2026090917074876200_cit19","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.141433","article-title":"Olfactory perception complexity induced\nby key odorants\nperceptual interactions of alcoholic beverages: Wine as a focus case\nexample","volume":"463","author":"Ma","year":"2025","journal-title":"Food Chem."},{"issue":"6","key":"2026090917074876200_cit20","doi-asserted-by":"publisher","first-page":"3645","DOI":"10.1021\/acs.jafc.4c08754","article-title":"Reviewing the mechanisms of the interaction of characteristic\naroma compounds of Longjing tea with S-curve, molecular\ndocking, and molecular dynamics simulation: With a focus on (+)-(1\nR, 2 S)-methyl epijasmonate and \u03b2-ionone as\nexamples","volume":"73","author":"Zhu","year":"2025","journal-title":"J. Agric. Food Chem."},{"issue":"3","key":"2026090917074876200_cit21","doi-asserted-by":"publisher","first-page":"195","DOI":"10.1093\/chemse\/bjw118","article-title":"OR2M3: a highly\nspecific and narrowly tuned human odorant\nreceptor for the sensitive detection of onion key food odorant 3-mercapto-2-methylpentan-1-ol","volume":"42","author":"Noe","year":"2017","journal-title":"Chem. Senses."},{"key":"2026090917074876200_cit22","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2025.104971","article-title":"A systematic review of the structure and function\nof human olfactory receptors and key technologies involved","volume":"159","author":"Gu","year":"2025","journal-title":"Trends Food Sci. Technol."},{"issue":"8","key":"2026090917074876200_cit23","doi-asserted-by":"publisher","DOI":"10.3390\/pharmaceutics13081314","article-title":"Ectopic odorant\nreceptor\nresponding to flavor compounds: Versatile roles in health and disease","volume":"13","author":"Tong","year":"2021","journal-title":"Pharmaceutics"},{"key":"2026090917074876200_cit24","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104423","article-title":"(2024). Unraveling\nthe characteristic aroma compounds in Longjing tea and their interaction\nmechanisms with S-curve and broad-spectrum olfactory\nreceptors using molecular docking","volume":"60","author":"Xiao","year":"2024","journal-title":"Food Biosci."},{"key":"2026090917074876200_cit25","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.136836","article-title":"Research advances\nof molecular docking and molecular dynamic simulation in recognizing\ninteraction between muscle proteins and exogenous additives","volume":"429","author":"Bai","year":"2023","journal-title":"Food Chem."},{"key":"2026090917074876200_cit26","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.115785","article-title":"Unraveling\nthe characteristic chestnut aroma compounds in MeiTanCuiYa green tea\nand their interaction mechanisms with broad-spectrum olfactory receptors\nusing molecular docking","volume":"194","author":"Zhu","year":"2024","journal-title":"LWT"},{"key":"2026090917074876200_cit27","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112760","article-title":"Identification\nof differential volatile\nand non-volatile compounds in coffee leaves prepared from different\ntea processing steps using HS-SPME\/GC\u2013MS and HPLC-OrbitrapMS\/MS\nand investigation of the binding mechanism of key phytochemicals with\nolfactory and taste receptors using molecular docking","volume":"168","author":"Mei","year":"2023","journal-title":"Food Res. Int."},{"key":"2026090917074876200_cit28","doi-asserted-by":"publisher","first-page":"5403","DOI":"10.1021\/acs.jafc.3c09142","article-title":"Decoding molecular\nmechanism underlying human olfactory receptor OR8D1 activation by\nsotolone enantiomers","volume":"72","author":"Wang","year":"2024","journal-title":"J. Agric. Food Chem."},{"issue":"19","key":"2026090917074876200_cit29","doi-asserted-by":"publisher","first-page":"3838","DOI":"10.1021\/acs.jafc.6b01030","article-title":"Comprehensive\nstudy of volatile compounds\nin two Australian rose\u0301 wines: Aroma extract dilution analysis\n(AEDA) of extracts prepared using solvent-assisted flavor evaporation\n(SAFE) or headspace solid-phase extraction (HS-SPE)","volume":"64","author":"Wang","year":"2016","journal-title":"J. Agric. Food Chem."},{"issue":"2","key":"2026090917074876200_cit30","doi-asserted-by":"publisher","first-page":"252","DOI":"10.1021\/jf00074a021","article-title":"Quantitative analysis\nof aroma compounds in wheat and\nrye bread crusts using a stable isotope dilution assay","volume":"35","author":"Schieberle","year":"1987","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit31","doi-asserted-by":"publisher","first-page":"495","DOI":"10.1016\/j.foodchem.2017.06.151","article-title":"Increase\nof medium-chain fatty acid ethyl ester content in mixed H. uvarum\/S. cerevisiae fermentation leads\nto wine fruity aroma enhancement","volume":"239","author":"Hu","year":"2018","journal-title":"Food Chem."},{"key":"2026090917074876200_cit33","doi-asserted-by":"publisher","first-page":"143","DOI":"10.1016\/j.foodchem.2018.09.102","article-title":"Evaluation of the perceptual\ninteraction among ester aroma compounds\nin cherry wines by GC-MS, GC-O, odor threshold and sensory analysis:\nan insight at the molecular level","volume":"275","author":"Niu","year":"2019","journal-title":"Food Chem."},{"issue":"50","key":"2026090917074876200_cit34","doi-asserted-by":"publisher","first-page":"14938","DOI":"10.1021\/acs.jafc.0c05676","article-title":"Evaluation of the\nperceptual interactions between higher alcohols and off-odor acids\nin Laimao Baijiu by \u03c3\u2013\u03c4 plot and partition coefficient","volume":"68","author":"Niu","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit35","doi-asserted-by":"publisher","first-page":"17105","DOI":"10.1039\/D2CP01755E","article-title":"Selectivity mechanism of BCL-XL\/2\ninhibition through in silico investigation","volume":"24","author":"Luan","year":"2022","journal-title":"Phys. Chem. Chem. Phys."},{"issue":"39","key":"2026090917074876200_cit36","doi-asserted-by":"publisher","first-page":"10808","DOI":"10.1021\/acs.jafc.0c04200","article-title":"Impact of whisky\nlactone diastereoisomers on red wine fruity aromatic expression in\nmodel solution","volume":"68","author":"Cameleyre","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit37","doi-asserted-by":"publisher","first-page":"3220","DOI":"10.1021\/acs.jafc.9b07505","article-title":"Odor perception interactions between\nfree monoterpene isomers and wine composition of pinot gris wines","volume":"68","author":"Tomasino","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"2026090917074876200_cit38","volume-title":"Odour\nThresholds: Compilations of Odour Threshold Values in Air, Water and\nOther Media","author":"Van Gemert","year":"2011"},{"key":"2026090917074876200_cit39","unstructured":"Kreissl, J.; Mall, V.; Steinhaus, P.; Steinhaus, M.\n          Leibniz-LSB@ TUM Odorant Database,\nVersion 1.2; Leibniz Institute for Food Systems Biology at the Technical\nUniversity of Munich: Freising, Germany\n          2022\n          https:\/\/www.leibniz-lsb.de\/en\/databases\/leibnizlsbtum-odorant-database. (accessed April 23, 2026)."},{"issue":"8","key":"2026090917074876200_cit40","doi-asserted-by":"publisher","first-page":"2227","DOI":"10.1080\/87559129.2023.2262031","article-title":"Flavor experiences\naugmentation strategy for fermented dairy products: Perspective of\nmultimodal perception, starter and enhancer, and processing","volume":"40","author":"Zhang","year":"2024","journal-title":"Food Rev. Int."},{"key":"2026090917074876200_cit41","doi-asserted-by":"publisher","first-page":"211","DOI":"10.1016\/j.foodres.2018.08.015","article-title":"Olfactory\nimpact of esters on rose essential oil floral alcohol aroma expression\nin model solution","volume":"116","author":"Xiao","year":"2019","journal-title":"Food Res. Int."},{"key":"2026090917074876200_cit42","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2025.105315","article-title":"Perceptual interaction of aroma compounds\nand their effects on the\nenhancement of flavor quality in foods: a review","volume":"165","author":"Chen","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"2026090917074876200_cit43","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116458","article-title":"The perception\ninteraction of complex fruits aroma system: Including binary, ternary,\nquaternary, and with different chain length, functional groups and\nsubstituent positions compounds","volume":"205","author":"Xiao","year":"2024","journal-title":"LWT"},{"key":"2026090917074876200_cit44","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113063","article-title":"Molecular\nmechanisms\nof caramel-like odorant-olfactory receptor interactions based on a\ncomputational chemistry approach","volume":"171","author":"Zeng","year":"2023","journal-title":"Food Res.\nInt."}],"container-title":["Journal of Agricultural\nand Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acs.jafc.6c06039","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/35\/27850\/66286319\/acs.jafc.6c06039.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/35\/27850\/66286319\/acs.jafc.6c06039.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T21:18:36Z","timestamp":1788988716000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/jafcau\/article\/74\/35\/27850\/5234322\/Sweet-Aroma-Synergistic-Enhancement-Mechanism-of"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,7,27]]},"references-count":43,"journal-issue":{"issue":"35","published-online":{"date-parts":[[2026,7,27]]},"published-print":{"date-parts":[[2026,9,9]]}},"URL":"https:\/\/doi.org\/10.1021\/acs.jafc.6c06039","relation":{},"ISSN":["0021-8561","1520-5118"],"issn-type":[{"value":"0021-8561","type":"print"},{"value":"1520-5118","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,27]]}}}