ArticleFrontiers in nutrition2025
Metabolomics analysis reveals the bitter active ingredients in
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Integrating E-senses and volatile fingerprinting to decipher type-specific flavor signatures in four commercial Huangjiu.Food chemistry: X · 2026Article
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10 authors.
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Abstract
Introduction: Blue honeysuckle ( Methods: This study combined sensory evaluation, electronic tongue analysis, and untargeted metabolomics based on ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) to identify and compare bitter compounds in three cultivars of blue honeysuckle. Results: A total of 73 bitter metabolites were identified in blue honeysuckle, predominantly flavonoids, amino acids and derivatives, phenolic acids, lipids, and tannins. The highest-bitterness variety, Chaoxian (CX) exhibited specific accumulation of l-valine, l-leucine, l-histidine, l-phenylalanine, eriodictyol, trifolin, isoorientin, naringin, and eriocitrin compared to Luohuotan (LHT) and Lanjingling (LJL). The KEGG enrichment analysis implicated the biosynthesis of amino acids (ko01230) and flavonoid biosynthesis (ko00941) as primary contributors to inter-varietal bitterness divergence. Discussion: These findings provide important information for retaining bioactive bitter metabolites in blue honeysuckle and optimizing its flavor profile to enhance market acceptability.
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