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bioRxiv · 10.64898/2026.01.13.699200

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

Hu, B.·Zheng, H.·Liang, H.·Lv, H.·Xiao, Q.·Jiang, Y.·Lu, Q.·Niu, Y.·Wang, H.·Xiao, Z.
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Abstract

Dynamic interactions among aroma compounds, especially odorant masking, constitute a key determinant of the intricate flavor profiles of thermally processed foods. However, the molecular and receptor-level mechanisms governing mutual odor suppression remain largely unclear. This study investigated the reciprocal sensory masking between 2,3,5-trimethylpyrazine and L-menthol via systematic sensory evaluation. Olfactory receptor screening identified OR5K1 as the responsive receptor for 2,3,5-trimethylpyrazine (EC50 = 27.67 {+/-} 2.02 mol/L) and OR2W1 as the functional receptor for L-menthol (EC50 = 22.69 {+/-} 3.85 mol/L). Consistently, quantitative cellular response assays further validated that 2,3,5-trimethylpyrazine and L-menthol exert mutual inhibitory effects on their respective receptors, as evidenced by the significant inhibition of receptor signaling. Moreover, molecular modeling predicted that 2,3,5-trimethylpyrazine and L-menthol competitively occupy the same orthosteric pocket via analogous binding conformations. These results provide novel receptor-level insights into odorant inhibitory effects, connecting sensory perception to molecular recognition, and deepen mechanistic understanding of flavor perception.

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Hu, B., Zheng, H., Liang, H., Lv, H., Xiao, Q., Jiang, Y., Lu, Q., Niu, Y., Wang, H., Xiao, Z.. 2026-01-15. Elucidating Odorant Masking Effects in Food Matrices Through Olfactory Receptor-Based Profiling. https://doi.org/10.64898/2026.01.13.699200

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