Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking

The aroma of tea is one of the main sensory characteristics reflecting the quality of tea. The interactions between tea compounds were analyzed based on a S-curve method and molecular docking technology. This research examined the tea aroma intensity value before and after combination, the molecular docking energy through the predicted strength relationship, and the change of molecular docking energy and binding site to study compound interactions in the tea. The experiment showed that, according to the results of the determination of the sensory threshold value, the establishment of S-curve and the simulation calculation of molecular docking, the results of molecular docking and S-curve of the 10 characteristic compounds in tea selected in the present work reached the same conclusion. The results showed that studying the interaction of tea compounds based on molecular docking technology was simple, intuitive and reliable, which provided a theoretical basis and technical guidance for the study of the coordination action between compounds.