JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

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

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王海清, 郭东锋, 丁乃红, 等. 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[J]. 轻工学报, 2024, 39(4): 97-108. doi: 10.12187/2024.04.013
引用本文: 王海清, 郭东锋, 丁乃红, 等. 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[J]. 轻工学报, 2024, 39(4): 97-108. doi: 10.12187/2024.04.013
shu
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

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

  • 1. 合肥工业大学 食品与生物工程学院, 安徽 合肥 230009;

  • 2. 安徽中烟工业有限责任公司 技术中心, 安徽 合肥 230009

    • 作者简介: 王海清(1998—),男,江苏省连云港市人,合肥工业大学硕士研究生,主要研究方向为食品发酵。E-mail:2502095959@qq.com;

  • 基金项目: 安徽中烟工业有限责任公司科技计划项目(W2023JSKF0083)
    安徽省重点研究与开发计划项目(JZ2023AKKG0672)

  • 中图分类号: TS41+4;S961.6

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

    CLC number: TS41+4;S961.6

  • 摘要: 为探究云南产区(以下简称“云产”)雪茄烟叶的品质差异,采用高通量测序和代谢组学技术等对云产雪茄烟叶的微生物群落结构、游离氨基酸和挥发性风味物质进行测定,通过O2PLS分析和相关性分析系统性地揭示产地微生物与烟叶风味品质之间的关系,并确定烟叶中的功能微生物和协同作用类群。结果表明:云产雪茄烟叶微生物群落结构存在产地差异,其中优势细菌主要为Aerococcus、Staphylococcus和Corynebacterium,优势真菌主要为Aspergillus、Cladosporium和Alternaria;雪茄烟叶中共检测出17种游离氨基酸,氨基酸含量整体表现为Asp含量最高,Met含量最低,味觉活性值较高的Asp和Glu对其呈味具有较大贡献,临沧云雪2号和普洱云雪2号雪茄烟叶游离氨基酸呈味特征较为突出;雪茄烟叶中共检测出65种挥发性风味物质,主要以酮类物质为主,甲基庚烯酮、β-大马酮、β-紫罗兰酮、癸醛、二氢猕猴桃内酯等16种差异风味物质对云产雪茄烟叶的风味形成具有重要作用,普洱2号的整体风味特征更加突出;Sphingomonas、Staphylococcus、Pseudomonas和Oceanobacillus之间的协同作用对烟叶的风味形成具有重要贡献,而Penicillium相对丰度与烟叶品质呈负相关。
    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.
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  • 收稿日期:  2023-12-19
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王海清, 郭东锋, 丁乃红, 等. 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[J]. 轻工学报, 2024, 39(4): 97-108. doi: 10.12187/2024.04.013
引用本文: 王海清, 郭东锋, 丁乃红, 等. 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[J]. 轻工学报, 2024, 39(4): 97-108. doi: 10.12187/2024.04.013
shu
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

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

    作者简介:王海清(1998—),男,江苏省连云港市人,合肥工业大学硕士研究生,主要研究方向为食品发酵。E-mail:2502095959@qq.com
  • 1. 合肥工业大学 食品与生物工程学院, 安徽 合肥 230009;
  • 2. 安徽中烟工业有限责任公司 技术中心, 安徽 合肥 230009
  • 收稿日期: 2023-12-19
  • 录用日期: 2024-03-01
  • 网络出版日期: 2024-08-15
基金项目:  安徽中烟工业有限责任公司科技计划项目(W2023JSKF0083)安徽省重点研究与开发计划项目(JZ2023AKKG0672)

摘要: 为探究云南产区(以下简称“云产”)雪茄烟叶的品质差异,采用高通量测序和代谢组学技术等对云产雪茄烟叶的微生物群落结构、游离氨基酸和挥发性风味物质进行测定,通过O2PLS分析和相关性分析系统性地揭示产地微生物与烟叶风味品质之间的关系,并确定烟叶中的功能微生物和协同作用类群。结果表明:云产雪茄烟叶微生物群落结构存在产地差异,其中优势细菌主要为Aerococcus、Staphylococcus和Corynebacterium,优势真菌主要为Aspergillus、Cladosporium和Alternaria;雪茄烟叶中共检测出17种游离氨基酸,氨基酸含量整体表现为Asp含量最高,Met含量最低,味觉活性值较高的Asp和Glu对其呈味具有较大贡献,临沧云雪2号和普洱云雪2号雪茄烟叶游离氨基酸呈味特征较为突出;雪茄烟叶中共检测出65种挥发性风味物质,主要以酮类物质为主,甲基庚烯酮、β-大马酮、β-紫罗兰酮、癸醛、二氢猕猴桃内酯等16种差异风味物质对云产雪茄烟叶的风味形成具有重要作用,普洱2号的整体风味特征更加突出;Sphingomonas、Staphylococcus、Pseudomonas和Oceanobacillus之间的协同作用对烟叶的风味形成具有重要贡献,而Penicillium相对丰度与烟叶品质呈负相关。

English Abstract

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