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<p>β-Damascone is a naturally occurring aroma compound with pronounced fruity-floral and “sweet-smelling” notes. Although well characterized olfactorily, its gustatory role and sweetness-enhancing property remain poorly understood. Here, we investigated the intrinsic sweetness of β-damascone and its ability to enhance sucrose-induced sweetness using an integrative approach combining sensory evaluation, electroencephalography (EEG), molecular docking, and molecular dynamics simulations. Sensory evaluation showed that β-damascone alone elicited negligible sweetness, but significantly amplified and prolonged sucrose-induced sweetness. EEG measurements further revealed strengthened cortical responses during co-stimulation with sucrose. Using a cryo-EM–derived full-length TAS1R2–TAS1R3-membrane model, molecular simulations demonstrated that β-damascone binds to a peripheral region of LB1–LB2 cleft in TAS1R2 VFD, stabilizing its closed conformation. β-Damascone also facilitated conformational rearrangements associated with receptor activation, including widening of the intracellular G-protein-binding cavity. Collectively, these findings provide mechanistic evidence that β-damascone acts as a synergistic enhancer of sucrose sweetness, supporting its potential for sugar-reduction applications.</p><p></p>

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Intrinsic Sweetness and Sweetness-Enhancing Property of β-Damascone

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月24日

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  • Rongqian Jiang,
  • Xin Chen,
  • Feng Zhang,
  • Weiying Su,
  • You Wang,
  • Shiyu Zhang,
  • Li Ni,
  • Wangxin Liu,
  • Lijun Chen,
  • Chaozhang Huang,
  • Zhibin Liu

摘要

β-Damascone is a naturally occurring aroma compound with pronounced fruity-floral and “sweet-smelling” notes. Although well characterized olfactorily, its gustatory role and sweetness-enhancing property remain poorly understood. Here, we investigated the intrinsic sweetness of β-damascone and its ability to enhance sucrose-induced sweetness using an integrative approach combining sensory evaluation, electroencephalography (EEG), molecular docking, and molecular dynamics simulations. Sensory evaluation showed that β-damascone alone elicited negligible sweetness, but significantly amplified and prolonged sucrose-induced sweetness. EEG measurements further revealed strengthened cortical responses during co-stimulation with sucrose. Using a cryo-EM–derived full-length TAS1R2–TAS1R3-membrane model, molecular simulations demonstrated that β-damascone binds to a peripheral region of LB1–LB2 cleft in TAS1R2 VFD, stabilizing its closed conformation. β-Damascone also facilitated conformational rearrangements associated with receptor activation, including widening of the intracellular G-protein-binding cavity. Collectively, these findings provide mechanistic evidence that β-damascone acts as a synergistic enhancer of sucrose sweetness, supporting its potential for sugar-reduction applications.