Lacquer trees (Toxicodendron vernicifluum), economically vital, face high-temperature stress in summer. Transcriptomic, proteomic, and metabolomic analyses were employed to investigate the mechanisms by which lacquer trees respond to high temperatures. High-temperature treatment led to notable metabolite changes with 224 upregulated and 69 downregulated. Indole-3-acetic acid remained stable while abscisic acid decreased, with increases in jasmonic acid and jasmonoyl-L-isoleucine indicating complex hormonal responses. JAR1 and ABA 8′-hydroxylase encoding genes were upregulated. The rise in JAs boosted the alkaloid content and activated nitrogen transport. High temperatures also increased specific amino acids and upregulated aminotransferase and protease-encoding genes. Metabolomic analysis showed elevated flavonoid glycosides and the upregulation of glycosyltransferase genes. WPCNA found 35 protein modules involved in secondary metabolite biosynthesis, protein phosphorylation, and signal transduction. Protein–protein interaction analysis revealed MYC6’s link with flavonoid biosynthesis, indicating its role in promoting flavonoids.

Tree peony seeds, traditionally used for edible oil production, are rich in α-linolenic acid (ALA). However, little attention is paid to their development as a healthcare food due to their bitter and astringent taste. The aim of this study was to optimize the debittering process of peony seeds on the basis of maintaining nutritional value and to identify the compounds that cause the taste of bitterness. We first optimized the debittering process by orthogonal experiments which reduced the polyphenol content by 90.25%, and we measured the main nutritional value of fatty acid composition, indicating that the high content of ALA is not affected by debittering. Then, we identified and determined the types and content of polyphenols, the metabolites causing bitter taste, in the samples based on LC-ESI-QQQ-MS. Principal component analysis (PCA) and orthogonal partial least square discriminant analysis (OPLS-DA) were used to compare and analyze the seeds at different stages of debittering. Thirty-eight key metabolites were identified, of which paeoniflorin, taxifolin, alibiflorin, protocatechuic acid, benzoyl paeoniflorin, quercetin-3-galactoside, and oxpaeoniflorin were significantly compared, and most of them were positively correlated with bitter taste. These results are conducive to the exploration and study of the bitter taste and nutritional value of tree peony seeds in the future.