Molecular simulation study on recognition mechanism between typical volatile odor molecules in food and human olfactory receptors: A case study of aldehydes, phenols, and sulfur compounds

CHEN Menghan, LAI Keqiang, MIAO Junjian

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 300-308.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 300-308. DOI: 10.13995/j.cnki.11-1802/ts.043033

Molecular simulation study on recognition mechanism between typical volatile odor molecules in food and human olfactory receptors: A case study of aldehydes, phenols, and sulfur compounds

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(3): 300-308 https://doi.org/10.13995/j.cnki.11-1802/ts.043033

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