云产雪茄烟叶微生物群落、游离氨基酸及挥发性风味物质特征分析

王海清; 郭东锋; 丁乃红; 张明珠; 时雅琪; 吴学凤; 穆冬冬; 李兴江

doi:10.12187/2024.04.013

August 2024

Article Contents

WANG Haiqing, GUO Dongfeng, DING Naihong, et al. Characterization of microbial communities, free amino acids and volatile flavor compounds in cigar tobacco leaves from Yunnan province[J]. Journal of Light Industry, 2024, 39(4): 97-108. doi: 10.12187/2024.04.013

Citation: WANG Haiqing, GUO Dongfeng, DING Naihong, et al. Characterization of microbial communities, free amino acids and volatile flavor compounds in cigar tobacco leaves from Yunnan province[J]. Journal of Light Industry, 2024, 39(4): 97-108. doi: 10.12187/2024.04.013 shu

Characterization of microbial communities, free amino acids and volatile flavor compounds in cigar tobacco leaves from Yunnan province

1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China;
2. Technology Center, China Tobacco Anhui Industrial Co., Ltd., Hefei 230009, China

Received Date: 2023-12-19
Accepted Date: 2024-03-01
Available Online: 2024-08-15

Abstract

In order to investigate the quality differences of cigar tobacco leaves from Yunnan production areas, microbial community structure, free amino acids and volatile flavor compounds of cigar tobacco leaves produced in Yunnan province were analyzed by high-throughput sequencing and metabolomics. O2PLS analysis and correlation analysis were used to systematically reveal the relationship between microorganisms of origin and tobacco flavor quality, and to identify functional microorganisms and synergistic taxa in tobacco. The results showed that there were differences in the microbial community structure of cigar tobacco leaves produced in Yunnan province, in which the dominant bacteria were mainly Aerococcus, Staphylococcus and Corynebacterium, and the dominant fungi were mainly Aspergillus, Cladosporium and Alternaria. 17 free amino acids were detected, and the overall amino acid content showed that Asp was the highest and Met was the lowest, with higher TAV Asp and Glu contributed more to its flavor presentation. The free amino acid flavor profiles of Lincang Yunxue No.2 and Pu'er Yunxue No.2 cigar tobacco leaves was more prominent. A total of 65 volatile flavor compounds were detected, mainly ketones, among which 16 different flavor compounds, including 6-Methyl-5-hepten-2-one, β-Damascone, Phenylethyl alcohol, Decanal, and Dihydroactinidiolide, played an important role in the formation of its flavor. The overall flavor characteristics of Pu'er No.2 were more prominent. Sphingomonas, Staphylococcus, Pseudomonas, and Oceanobacillus acted synergistically to contribute to cigar tobacco leaves flavor formation, while the relative abundance of Penicillium was negatively correlated with tobacco quality.
- cigar tobacco leaf,
- bacteria,
- fungi,
- volatile flavor compound,
- free amino acid
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Characterization of microbial communities, free amino acids and volatile flavor compounds in cigar tobacco leaves from Yunnan province

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