{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,28]],"date-time":"2026-06-28T11:43:42Z","timestamp":1782647022337,"version":"3.54.5"},"reference-count":60,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,9,18]],"date-time":"2025-09-18T00:00:00Z","timestamp":1758153600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec><jats:title>Introduction<\/jats:title><jats:p>Blue honeysuckle (<jats:italic>Lonicera caerulea<\/jats:italic> L.) is a nutritionally valuable cold-climate berry characterized by a considerable bitter taste. While bitter compounds in plant foods are often associated with favorable physiological activities, their specific identities in blue honeysuckle remain unclear.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>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.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>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 <jats:sc>l<\/jats:sc>-valine, <jats:sc>l<\/jats:sc>-leucine, <jats:sc>l<\/jats:sc>-histidine, <jats:sc>l<\/jats:sc>-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.<\/jats:p><\/jats:sec><jats:sec><jats:title>Discussion<\/jats:title><jats:p>These findings provide important information for retaining bioactive bitter metabolites in blue honeysuckle and optimizing its flavor profile to enhance market acceptability.<\/jats:p><\/jats:sec>","DOI":"10.3389\/fnut.2025.1650764","type":"journal-article","created":{"date-parts":[[2025,9,18]],"date-time":"2025-09-18T05:30:32Z","timestamp":1758173432000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":3,"title":["Metabolomics analysis reveals the bitter active ingredients in Lonicera caerulea L."],"prefix":"10.3389","volume":"12","author":[{"given":"Ling","family":"Zhu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xindi","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaxi","family":"Han","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kunlun","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinmiao","family":"Yao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ye","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nina","family":"Ji","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuwen","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lijun","family":"Guan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2025,9,18]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"140150","DOI":"10.1016\/j.foodchem.2024.140150","article-title":"Exploring 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