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Structure-threshold relationship in food aroma molecules: Insights from S-curve method, molecular docking, and dynamics simulations.

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第一作者： Jingtao,Wang

第一单位： College of Chemistry, Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan, 450001, PR China.;Zhengzhou Tobacco Research Institute of CNTC, Fengyang Road 2, Zhengzhou, Henan, 450001, PR China.

作者： Jingtao,Wang ^[1] ; Chenglei,Zhang ^[2] ; Jiancai,Qian ^[3] ; Shan,Wang ^[4] ; Wu,Fan ^[4] ; Qingzhao,Shi ^[4] ; Jian,Mao ^[4] ; Jianping,Xie ^[4] ; Qidong,Zhang ^[4] ; Guobi,Chai ^[5]

作者单位： College of Chemistry, Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan, 450001, PR China.;Zhengzhou Tobacco Research Institute of CNTC, Fengyang Road 2, Zhengzhou, Henan, 450001, PR China. ^[1] Medical Laboratory, General Hospital of Ningxia Medical University, Yinchuan, Ningxia, 750004, PR China. ^[2] Technology and Research Center, China Tobacco Jiangsu Industrial Co., Ltd., China, 210000, Nanjing, PR China. ^[3] Zhengzhou Tobacco Research Institute of CNTC, Fengyang Road 2, Zhengzhou, Henan, 450001, PR China. ^[4] Zhengzhou Tobacco Research Institute of CNTC, Fengyang Road 2, Zhengzhou, Henan, 450001, PR China.;Food Laboratory of Zhongyuan, Flavour Science Research Center of Zhengzhou University, Kexue Avenue 100, Zhengzhou, Henan, 450001, PR China. ^[5]

关键词 Molecular docking Molecular dynamic simulation Odor molecule S-curve method Threshold

DOI 10.1016/j.crfs.2025.101073

PMID 40503524

发布时间 2025-06-13

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Current research in food science

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Structure-threshold relationship in food aroma molecules: Insights from S-curve method, molecular docking, and dynamics simulations.

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Structure-threshold relationship in food aroma molecules: Insights from S-curve method, molecular docking, and dynamics simulations.

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