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<p>Sweet potato leaves (SPLs), rich in nutrients and bioactive phytochemicals, exhibit potential as a health-promoting herbal tea. In this study, SPLs were subjected to solid-state fermentation using <i>Eurotium cristatum</i>. Dynamic changes in the chemical composition and aroma profile of SPL tea during fermentation were systematically investigated. Fermentation increased the levels of water extracts, soluble sugars, and umami/sweet amino acids within the first 6 days, whereas total phenolic content gradually declined, leading to a significant taste improvement. HS-SPME-GC-MS analysis identified seven novel aroma compounds that were generated post-fermentation, including geranylacetone and 1-octen-3-ol, which contributed significantly to the aroma profile (OAV &gt; 1), imparting a distinctive “fungal-floral” character. Notably, volatile compounds, such as linalool, phenylacetaldehyde, <i>β</i>-cyclocitral, and <i>β</i>-ionone, characterized by floral and fruity notes, exhibited exceptionally high OAVs (&gt; 100). These compounds contribute substantially to the pleasant aroma profile of SPL tea. Sensory evaluation demonstrated that 6-day-fermented SPL tea was optimal, exhibiting reduced grassy odor, astringency, and bitterness compared to commercial SPL tea. These findings indicate that <i>E. cristatum</i> fermentation effectively improves the flavor profile of SPL tea, offering a promising strategy for developing novel herbal tea products.</p>

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Dynamic changes in chemical composition and aroma profile of sweet potato leaf tea during fermentation with Eurotium cristatum

  • 期刊论文

  • 发表日期：

    2026年7月7日

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  • Xin Li,
  • Yuxin Han,
  • Junling Wang,
  • Wenchao Liu,
  • Xu Duan,
  • Guangyue Ren,
  • Junpeng Yi

摘要

Sweet potato leaves (SPLs), rich in nutrients and bioactive phytochemicals, exhibit potential as a health-promoting herbal tea. In this study, SPLs were subjected to solid-state fermentation using Eurotium cristatum. Dynamic changes in the chemical composition and aroma profile of SPL tea during fermentation were systematically investigated. Fermentation increased the levels of water extracts, soluble sugars, and umami/sweet amino acids within the first 6 days, whereas total phenolic content gradually declined, leading to a significant taste improvement. HS-SPME-GC-MS analysis identified seven novel aroma compounds that were generated post-fermentation, including geranylacetone and 1-octen-3-ol, which contributed significantly to the aroma profile (OAV > 1), imparting a distinctive “fungal-floral” character. Notably, volatile compounds, such as linalool, phenylacetaldehyde, β-cyclocitral, and β-ionone, characterized by floral and fruity notes, exhibited exceptionally high OAVs (> 100). These compounds contribute substantially to the pleasant aroma profile of SPL tea. Sensory evaluation demonstrated that 6-day-fermented SPL tea was optimal, exhibiting reduced grassy odor, astringency, and bitterness compared to commercial SPL tea. These findings indicate that E. cristatum fermentation effectively improves the flavor profile of SPL tea, offering a promising strategy for developing novel herbal tea products.