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

通信作者：Wang, LJ[1]

机构：[1]Beijing Technol & Business Univ, Sch Food & Hlth, Lab Mol Sensory Sci, Beijing 100048, Peoples R China;[2]Chinese Acad Forestry, Key Lab Tree Breeding & Cultivat, State Forestry Adm, Res Inst Forestry, Beijing 100091, Peoples R China;[3]Forestry & Agr Acad Greater Khingan Mt, Jiagedaqi 165000, Peoples R China;[4]Northeast Agr Univ, Coll Hort & Landscape Architecture, Harbin 150006, Peoples R China

年份：2024

卷号：457

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20242516289854);Scopus(收录号：2-s2.0-85196298293);WOS:【SCI-EXPANDED(收录号:WOS:001259396800001)】；

语种：英文

外文关键词：Lonicera caerulea; Bitter compounds; Threshold values; Variety; Sensory evaluation

摘要：The taste of blue honeysuckle ( Lonicera caerulea L.) berries is wrapped in bitterness, and awareness about the essence of bitterness is lacking. In the current study, 7-ketologanin, sweroside and loganin were isolated and identified as key bitter compounds using sensory -guided analysis. The bitterness thresholds of these compounds were determined to be 11.9 mu g/mL, 33.5 mu g/mL and 60.2 mu g/mL. Subsequently, the differences in bitterness among 16 blue honeysuckle varieties were evaluated. The wild varieties A1 and A2 exhibited the highest bitter intensity. 7-Ketologanin, with the highest concentration of 34.70 -37.11 mg/100 g and taste activity values of 29.16 -31.18 in A1 and A2, was first identified as a bitter contributor in blue honeysuckle. There was no significant difference in bitter intensity between the reconstitution model and the original sample, confirming the contribution of the three bitter compounds. This study lays the foundation for the bitter improvement and variety selection of blue honeysuckle resources.