Comprehensive insights into bitter compounds of food and medicine homologous substances: categorization, identification, and perception mechanisms.

Bitterness in food and medicine homology (FMH) products is crucial for both biological activity and consumer acceptance. However, the rigorous identification of bitter compounds and the underlying perception mechanisms have not been comprehensively evaluated. This review aimed to classify FMH into plan, fungal, and animal-derived sources, analyze the methods used for isolating and identifying bitter compounds, the mechanisms underlying bitter taste perception. Major bitter compounds include amino acids, peptides, polyphenols, alkaloids, and inorganic salts. Although traditional extraction methods are widely used, their efficiency for analyzing complex matrices remains limited. Emerging approaches, including the integration of bioinformatics, molecular docking, and metabolomics, provide predictive insights into the identification of bitter compounds. The perception of bitterness in FMH is mediated by bitter taste receptors, and is influenced by factors including hydrophobicity and molecular structure. Future research in food bitterness should focus on elucidating receptor-specific activation mechanisms within the context of the entire food matrix.