文献类型：期刊文献

英文题名：Exploring Bitter Characteristics of Blue Honeysuckle (Lonicera Caerulea L.) Berries by Sensory-Guided Analysis: Key Bitter Compounds and Varietal Differences

作者：Xia, Tianze[1] Su, Shang[2] Wang, Lijin[1] Tang, Zhongqiu[3] Huo, Junwei[4] Song, Huanlu[1]

第一作者：Xia, Tianze

机构：[1] Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China; [2] Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, 100091, China; [3] Forestry and Agricultural Academy of the Greater Khingan Mountains, Jiagedaqi, 165000, China; [4] College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150006, China

年份：2024

外文期刊名：SSRN

收录：EI(收录号：20240090640)

语种：英文

外文关键词：Fruits - High performance liquid chromatography - Mass spectrometry

摘要：Recently, blue honeysuckle (Lonicera caerulea L.) berries have attracted considerable attention due to their outstanding nutritional and health benefits. However, its taste is wrapped in bitterness, and awareness about the essence of bitterness is lacking. In this study, a total of 32 potential bitter compounds were identified through high-performance liquid chromatography-time of flight-mass spectrometry (HPLC-TOF-MS). Additionally, their bitter substances were isolated and determined using sensory-guided analysis. Three iridoids with low bitterness thresholds, including 7-ketologanin (11.9 μg/mL), sweroside (33.5 μg/mL), and loganin (60.2 μg/mL) were identified as the bitter compounds. Specifically, 7-ketologanin was first identified in blue honeysuckle. Subsequently, the differences in bitterness among 16 blue honeysuckle varieties were evaluated. The wild varieties A1 and A2 exhibited the highest bitter intensity (2.3-2.6), and 7-ketologanin with the highest concentration (34.70-37.11 mg/100 g) and taste activity values (TAVs) (29.16-31.18) was found to contribute the most to the bitterness characteristic of blue honeysuckle berries. ? 2024, The Authors. All rights reserved.