Flavor Characterization and Discrimination of Different Honeysuckle Varieties: Key Aroma Compounds and Taste Profiles

In this study, a model was utilized employing headspace-solid phase microextraction-gas chromatography-mass spectrometry, headspace-gas chromatography-ion mobility spectrometry, electronic nose, and electronic tongue technologies integrated with the random forest method to identify and analyze the flavor characteristics of seven different varieties of honeysuckle. The results indicated that there are significant differences in the types and concentrations of volatile compounds among different varieties of honeysuckle. Except for the overlap between Little Maohua and Leaf Qi samples, the other samples could be effectively distinguished. Combined analysis using headspace-solid phase microextraction-gas chromatography-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry identified linalool as a key compound significantly contributing to the characteristic aroma of honeysuckle. Additionally, the content of amino acids and sugars showed a positive correlation with the taste characteristics of honeysuckle. This study not only provides a multi-dimensional analysis method for the quality evaluation of honeysuckle but also offers a solid foundation for variety identification and quality control, which is of great significance for the development and utilization of honeysuckle resources. Graphical