Phytochemical profile influences the e-tongue responses, antioxidant, anti-inflammation, and hypoglycemic effects of wampee fruits from different regions.

Wampee is a subtropical fruit valued for its health benefits. This study aimed to explore the relationship between its phytochemical composition, electronic tongue (e-tongue) responses (interred to be tastes), and bioactivities. The composition of Wampee extracts from different regions were subjected to detections of phytochemical composition, taste profiles, and common biological activities. 2568 metabolites were identified, primarily flavonoids, alkaloids, amino acids, and phenolic acids. The e-tongue system classified the samples into six clusters. Bioactivities varied among samples, with W6 (Yunan seedless) showing the strongest antioxidant potential, and W6 and W7 (Lipu chicken-heart) exhibiting the highest anti-inflammatory effects. Phenolic acids, flavonoids, and lipids contributed more to antioxidant capacity, while alkaloids and flavonoids played key roles in anti-inflammatory activity. This study highlights the phytochemical profiles of wampee fruits from different regions and shows a potential link between their metabolic features, tastes, and bioactivities.