Integration of human sensory evaluation, intelligent E-tongue/E-nose systems, microbiomics, and metabolomics to comprehensively analyze flavor characteristics and dietary improvement mechanisms of processed Buddha's hand fruit

Processed Buddha's hand fruit (PBHF) is a widely consumed food, but its flavor profile and functional mechanisms remain understudied. In this study, human sensory evaluation (n = 120), E-tongue, E-nose, microbiomics, and metabolomics were integrated to comprehensively analyze PBHF's flavor characteristics and elucidate its dietary improvement mechanisms. Human sensory evaluation identified PBHF as predominantly sweet and sour with a soft texture, accompanied by subtle notes of saltiness, pomelo peel, liquorice, refreshment, hawthorn, fragrant aroma, and cinnamon. These findings were corroborated by E-tongue analysis, which confirmed sweetness and sourness as the primary tastes. E-nose detection revealed 36 aroma components, including limonene as the key contributor to the pomelo peel flavor. In animal studies, PBHF regulated dietary patterns in mice, significantly reducing weight gain and enhancing gastrointestinal motility. Importantly, it showed no adverse effects on organ indices (spleen, kidney, liver, or thymus). Microbiomics analysis indicated that PBHF increased the abundance of digestive bacteria such as Limosilactobacillus reuteri , Lacticaseibacillus johnsonii , and Ligilactobacillus murinus . Metabolomics profiling further demonstrated that PBHF mitigated weight gain by upregulating metabolic pathways such as lipolysis in adipocytes, fatty acid degradation, and glycerolipid metabolism. By synergizing large-scale human sensory evaluation, electronic sensory evaluation, microbiomics, and metabolomics, this study systematically deciphered PBHF's flavor attributes and mechanistic roles in promoting digestion and metabolic health. These findings provide robust scientific evidence for PBHF's potential applications in functional food development.