{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T17:12:53Z","timestamp":1790010773261,"version":"4.0.1"},"reference-count":63,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:00:00Z","timestamp":1789948800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32272452"],"award-info":[{"award-number":["32272452"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32272452"],"award-info":[{"award-number":["32272452"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Pyrazines are the key odorants in food contributing to baked and nutty aromas. In order to improve practicality, a novel electrochemical olfactory biosensor for pyrazine analysis was developed using an olfactory receptor (OR5K1) as the recognition element and AuNPs-PB\/ZIF-8@SWCNT\/Ti3C2 MXene as the sensing matrix. The sensing application and molecular recognition mechanism of OR5K1 toward pyrazines were explored using molecular docking and in silico site-directed mutagenesis. We explored the sensing application and molecular recognition mechanism of OR5K1 toward pyrazines using molecular docking and in silico site-directed mutagenesis. The sensor achieved a linear detection range of 10\u221214 to 10\u22129 M with a low detection limit of 10\u221214 M. The biosensor exhibited significantly higher current responses toward pyrazine compounds compared to interfering substances, including ethanol, hexanal, acetone, and phenol, demonstrating excellent selectivity, and retained 79% of its initial signal after 12 days of storage, indicating good stability. The change in the reduction peak current (\u0394I) in the presence of pyrazine was used as an analytical signal. When applied to four malt samples (pilsner, munich, crystal, and caramel malts), the biosensor showed \u0394I responses ranging from 4.6 \u00b1 0.2 \u00b5A to 108 \u00b1 6 \u00b5A, which corresponded well with the total pyrazine contents determined by GC-TOF\/MS (0.092\u20130.391 mg\/kg), with a correlation coefficient of 0.96. Molecular docking revealed binding energies ranging from \u22123.9 to \u22126.0 kcal\/mol, suggesting spontaneous interactions between OR5K1 and pyrazines, with Leu14, Met81, Asn84, Phe17, Phe85, and Lys90 identified as potential key residues and hydrogen bonds, hydrophobic interactions, and \u03c0\u2212\u03c0 stacking as primary driving forces. This work provides a sensitive and selective biosensor for pyrazine detection, and the elucidated recognition mechanism offers a molecular basis for understanding roasted aroma perception, supporting applications in food quality control and flavor analysis. Collectively, this study offers new insights for designing olfactory receptor-based electrochemical biosensors and facilitates future exploration of food aroma\u2013receptor interaction mechanisms.<\/jats:p>","DOI":"10.3390\/foods15183355","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T16:06:51Z","timestamp":1790006811000},"page":"3355","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of an Olfactory Receptor (OR5K1)-Based Biosensor for Pyrazine Detection in Foods"],"prefix":"10.3390","volume":"15","author":[{"given":"Lele","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 200240, China"},{"name":"School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"data-curation","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Yan Ping","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"},{"name":"School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Suet Yee","family":"Tan","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Microbial Metabolism and Joint International Research Laboratory of Metabolic & Developmental Sciences, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"resources","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5816-6159","authenticated-orcid":false,"given":"Zhiping","family":"Xie","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Microbial Metabolism and Joint International Research Laboratory of Metabolic & Developmental Sciences, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"resources","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Xichang","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"}]},{"given":"Yuan","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"},{"name":"School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1315","DOI":"10.1007\/s00253-009-2362-4","article-title":"Pyrazines: Occurrence, formation and biodegradation","volume":"85","author":"Muller","year":"2010","journal-title":"Appl. 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