Preparation of N-succinyl-L-phenylalanine: exploring its taste-modulating effects and mechanisms on baijiu via multisensory evaluation and molecular simulation.

Sweetness and bitterness are key factors influencing the sensory appeal, palatability, and consumer acceptance of Baijiu. In this study, N-succinyl-L-phenylalanine (N-Suc-Phe) was prepared by direct heating method, achieving an 89.56 % yield. Multisensory evaluation, electronic tongue, and consumer preference tests were performed to assess the impact of N-Suc-Phe on Baijiu's taste profile and consumer appeal. Temporal check-all-that-apply results demonstrated that N-Suc-Phe markedly increased both the dominance and duration of sweetness, whereas bitterness was inversely affected. Additionally, time-intensity analysis revealed that the intensity and duration of sweetness increased by 30-71 % and 20-40 %, respectively, while those of bitterness decreased by 17-57 % and 14-29 %. Electronic tongue corroborated the human sensory evaluations. Furthermore, evaluations of temporal liking, overall liking, and "just-about-right" indicated that Baijiu containing 4 mg/L N-Suc-Phe achieved the highest consumer preference and the most balanced modulation between bitterness and sweetness. Molecular docking and dynamic simulations confirmed that N-Suc-Phe effectively bound to both sweetness receptors (T1R2 and T1R3) and bitterness receptors (T2R10, T2R14, and T2R46), thereby enhancing sweetness and diminishing bitterness without significantly altering the receptors' conformation. These findings offered valuable insights into the enhancement of Baijiu's sensory quality by N-Suc-Phe, thereby expanding its appeal to a broader consumer demographic.