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However, these aversive bitter constituents often correspond to valuable bioactive compounds. The present study aimed to investigate how fermentation modulates the flavor profile of sea buckthorn leaf tea (SBLT) and to explore the potential anti\u2010diabetic bioactivities of its core bitter components.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Sensory and chromatographic analyses revealed that fermentation significantly altered the chemical composition of SBLT. Fermentation shifted the aroma from fresh and grassy to a complex profile of roasted, caramel and woody notes. Nineteen key aroma compounds were identified, with 2\u2010ethyl\u20103,5\u2010dimethylpyrazine and 2\u2010furylmethanol serving as representative markers. Crucially, fermentation mitigated bitterness and astringency primarily through the hydrolysis of flavonoid glycosides into aglycones. Thirteen core constituents were found to be highly correlated with bitterness, including epicatechin and procyanidin B2. Molecular docking confirmed that these bitter\u2010tasting molecules exhibit high binding affinities (up to \u22128.5\u2009kcal\u2009mol\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) with bitter receptors TAS2R14 and TAS2R39. Network pharmacology further demonstrated that these bitter compounds synergistically target 874 type 2 diabetes mellitus (T2DM)\u2010related nodes, primarily modulating the phosphoinositide 3\u2010kinase\u2010Akt and tumor necrosis factor signaling pathways through core targets such as AKT1, interleukin\u20106 and GAPDH.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Fermentation is an effective processing strategy that enhances the sensory quality of SBLT by reducing bitterness and enriching roasted aromas. The multi\u2010target network analysis underscores that these bitter constituents act as key anti\u2010inflammatory and glucose\u2010regulating agents, providing a strong theoretical basis for SBLT as a functional dietary intervention for T2DM. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70707","type":"journal-article","created":{"date-parts":[[2026,5,9]],"date-time":"2026-05-09T16:40:46Z","timestamp":1778344846000},"page":"6709-6724","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Flavor and bioactive compound profiling of sea buckthorn leaf tea: Characterization of key bitter constituents and prediction of their anti\u2010type 2 diabetes activity"],"prefix":"10.1002","volume":"106","author":[{"given":"Qi","family":"Sun","sequence":"first","affiliation":[{"name":"SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood School of Food Science and Technology, Dalian Polytechnic  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dingjiang","family":"Xuan","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood School of Food Science and Technology, Dalian Polytechnic  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-1161-4849","authenticated-orcid":false,"given":"Dong","family":"Chen","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood School of Food Science and Technology, Dalian Polytechnic  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3250-0010","authenticated-orcid":false,"given":"Zheng","family":"Zhou","sequence":"additional","affiliation":[{"name":"SKL of 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