2026 Vol. 41, No. 1
2026, 41(1)
:1-15.
doi: 10.12187/2026.01.001
Abstract:
【Objective】 This study aims to further elucidate the characteristics of volatile compounds, key aroma compounds, and differential components across four basic flavor-types and two blended flavor-types of Chinese Baijiu. 【Methods】 Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), relative odor activity value (ROAV) method, and orthogonal partial least squares-discriminant analysis (OPLS-DA), the distribution patterns of volatile compounds, identified key aroma compounds, and determined significant differential compounds among the six flavor-types were analyzed. 【Results】 A total of 207 volatile compounds were identified across the six flavor-types Chinese Baijiu, spanning 10 chemical categories—primarily esters, aromatic compounds, alcohols, alkenes, aldehydes, and ketones. Volatile compound composition exhibited significant differences among flavor-types: 26 compounds were common to all types, 77 compounds were unique to a single type, and 104 compounds were present in 2~5 types. Light flavor-type and Rice flavor-type Baijiu showed fewer volatile compound types, while both Taorong flavor-type and Mixed flavor-type Baijiu demonstrated greater similarity to Strong flavor-type and Soy Sauce flavor-type Baijiu in volatile compound composition. 10 volatile compounds, including ethyl caproate, ethyl octanoate, and ethyl phenylacetate, were identified as key aroma compounds for one or more flavor-types. 13 volatile compounds, such as ethyl caproate, ethyl myristate, ethyl hexadecanoate, and ethyl acetate, were classified as important differential compounds for distinguishing the six flavor-types. 【Conclusion】 Significant differences exist in volatile compound composition across Chinese Baijiu flavor-types, with key aroma compounds and differential compounds predominantly comprising ethyl esters. The scientific integration of production processes for basic flavor-types represents a critical technical pathway for developing innovative Chinese Baijiu flavor-types.
【Objective】 This study aims to further elucidate the characteristics of volatile compounds, key aroma compounds, and differential components across four basic flavor-types and two blended flavor-types of Chinese Baijiu. 【Methods】 Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), relative odor activity value (ROAV) method, and orthogonal partial least squares-discriminant analysis (OPLS-DA), the distribution patterns of volatile compounds, identified key aroma compounds, and determined significant differential compounds among the six flavor-types were analyzed. 【Results】 A total of 207 volatile compounds were identified across the six flavor-types Chinese Baijiu, spanning 10 chemical categories—primarily esters, aromatic compounds, alcohols, alkenes, aldehydes, and ketones. Volatile compound composition exhibited significant differences among flavor-types: 26 compounds were common to all types, 77 compounds were unique to a single type, and 104 compounds were present in 2~5 types. Light flavor-type and Rice flavor-type Baijiu showed fewer volatile compound types, while both Taorong flavor-type and Mixed flavor-type Baijiu demonstrated greater similarity to Strong flavor-type and Soy Sauce flavor-type Baijiu in volatile compound composition. 10 volatile compounds, including ethyl caproate, ethyl octanoate, and ethyl phenylacetate, were identified as key aroma compounds for one or more flavor-types. 13 volatile compounds, such as ethyl caproate, ethyl myristate, ethyl hexadecanoate, and ethyl acetate, were classified as important differential compounds for distinguishing the six flavor-types. 【Conclusion】 Significant differences exist in volatile compound composition across Chinese Baijiu flavor-types, with key aroma compounds and differential compounds predominantly comprising ethyl esters. The scientific integration of production processes for basic flavor-types represents a critical technical pathway for developing innovative Chinese Baijiu flavor-types.
2026, 41(1)
:16-25.
doi: 10.12187/2026.01.002
Abstract:
【Objective】 This study aimed to reveal the effects of different fermentation temperatures on the taste quality and microbial flora of zha-chili. 【Methods】 The taste quality of zha-chili fermented at different temperatures(20 ℃, 25 ℃, 30 ℃, and 35 ℃) was evaluated using an electronic tongue technique, while its microbial community structure was analyzed via MiSeq high-throughput sequencing technology. Finally, the correlation between the microbial flora and taste quality was determined based on procrustes analysis. 【Results】 Significant differences were observed in both the taste quality and microbial flora structure of zha-chili under different fermentation temperatures(P<0.05). The dominant bacterial genera were Lactobacillus and Bacillus, while the major fungal genera included Hyphopichia, Aspergillus, Cladosporium, Gibberella, Kodamaea, and Meyerozyma. Among these, zha-chili fermented at 20 ℃ exhibited a more prominent sour taste and a more favorable microbial composition: Lactobacillus was the dominant bacterial genus, and Hyphopichia was the major dominant fungal genus. Additionally, Acinetobacter, Rosenbergiella, and Cladosporium were identified as the key bacterial genera distinguishing its microbial community structure from the other three temperature groups. A significant correlation was found between the microbial flora and taste indexes of zha-chili fermented at different temperatures(P<0.05), and the interactions among dominant microorganisms collectively shaped the taste characteristics of zha-chili. 【Conclusion】 Zha-chili fermented at 20 ℃ exhibits both higher microbial flora richness and better taste quality.
【Objective】 This study aimed to reveal the effects of different fermentation temperatures on the taste quality and microbial flora of zha-chili. 【Methods】 The taste quality of zha-chili fermented at different temperatures(20 ℃, 25 ℃, 30 ℃, and 35 ℃) was evaluated using an electronic tongue technique, while its microbial community structure was analyzed via MiSeq high-throughput sequencing technology. Finally, the correlation between the microbial flora and taste quality was determined based on procrustes analysis. 【Results】 Significant differences were observed in both the taste quality and microbial flora structure of zha-chili under different fermentation temperatures(P<0.05). The dominant bacterial genera were Lactobacillus and Bacillus, while the major fungal genera included Hyphopichia, Aspergillus, Cladosporium, Gibberella, Kodamaea, and Meyerozyma. Among these, zha-chili fermented at 20 ℃ exhibited a more prominent sour taste and a more favorable microbial composition: Lactobacillus was the dominant bacterial genus, and Hyphopichia was the major dominant fungal genus. Additionally, Acinetobacter, Rosenbergiella, and Cladosporium were identified as the key bacterial genera distinguishing its microbial community structure from the other three temperature groups. A significant correlation was found between the microbial flora and taste indexes of zha-chili fermented at different temperatures(P<0.05), and the interactions among dominant microorganisms collectively shaped the taste characteristics of zha-chili. 【Conclusion】 Zha-chili fermented at 20 ℃ exhibits both higher microbial flora richness and better taste quality.
2026, 41(1)
:26-33,68.
doi: 10.12187/2026.01.003
Abstract:
【Objective】 This study aimed to investigate the bacterial community diversity in red vinasse acid (a traditional fermented acidic food from Wuxuan County, Guangxi Zhuang Autonomous Region) and thereby provide potential microbial strain resources for red vinasse acid products. 【Methods】 MiSeq high-throughput sequencing technology was applied to analyze the bacterial α-diversity, community structure, and functional profiles of 12 red vinasse acid samples collected from Wuxuan County, Guangxi. And a pure culture technique was utilized to isolate and identify lactic acid bacteria (LAB). 【Results】 The dominant bacterial phyla in the samples were Firmicutes and Proteobacteria, with average relative abundances of 90.17% and 9.17%, respectively. The dominant bacterial genera were Lactobacillus, Pediococcus, and Levilactobacillus, with average relative abundances of 32.18%, 20.54%, and 11.62%, respectively. The samples exhibited relatively high abundances in the transport and metabolism of carbohydrates and amino acids. A total of 29 LAB strains were isolated from the 12 samples, which belong to 6 species of 5 genera. Among them, the dominant cultivable LAB species were Lactiplantibacillus pentosus and P.acidilactici, accounting for 44.83% and 24.14% of the total LAB isolates, respectively. 【Conclusion】 Red vinasse acid from the Wuxuan region exhibits high bacterial diversity and abundant LAB resources, and thus can serve as microbial strain resources for the industrial production of red vinasse acid.
【Objective】 This study aimed to investigate the bacterial community diversity in red vinasse acid (a traditional fermented acidic food from Wuxuan County, Guangxi Zhuang Autonomous Region) and thereby provide potential microbial strain resources for red vinasse acid products. 【Methods】 MiSeq high-throughput sequencing technology was applied to analyze the bacterial α-diversity, community structure, and functional profiles of 12 red vinasse acid samples collected from Wuxuan County, Guangxi. And a pure culture technique was utilized to isolate and identify lactic acid bacteria (LAB). 【Results】 The dominant bacterial phyla in the samples were Firmicutes and Proteobacteria, with average relative abundances of 90.17% and 9.17%, respectively. The dominant bacterial genera were Lactobacillus, Pediococcus, and Levilactobacillus, with average relative abundances of 32.18%, 20.54%, and 11.62%, respectively. The samples exhibited relatively high abundances in the transport and metabolism of carbohydrates and amino acids. A total of 29 LAB strains were isolated from the 12 samples, which belong to 6 species of 5 genera. Among them, the dominant cultivable LAB species were Lactiplantibacillus pentosus and P.acidilactici, accounting for 44.83% and 24.14% of the total LAB isolates, respectively. 【Conclusion】 Red vinasse acid from the Wuxuan region exhibits high bacterial diversity and abundant LAB resources, and thus can serve as microbial strain resources for the industrial production of red vinasse acid.
2026, 41(1)
:34-46.
doi: 10.12187/2026.01.004
Abstract:
Based on the medicinal and edible dual-purpose characteristics of Cornus officinalis, this review summarizes its main active components, health benefits and corresponding mechanisms of action, and further discusses the current research progress on its applications in health foods and common foods such as alcoholic beverages, beverages, and vinegar. The main active components of Cornus officinalis include polysaccharides, flavonoids, tannins, iridoids, triterpenoids, alcohols, organic acids and steroids, which exhibit various health benefits such as anti-tumor and hypoglycemic effects. Significant progress has been achieved in elucidating the mechanisms of the active components of Cornus officinalis, such as regulating the expression of tumor apoptotic factors, protecting pancreatic β cells, modulating inflammatory signaling pathways, and activating the activity of antioxidant enzymes. Although remarkable achievements have been made in the application research of Cornus officinalis in the food field, it is still confronted with numerous challenges, including the need for continuous exploration of active components, inadequate in-depth elucidation of mechanisms, lack of clinical data, insufficient product diversity, poor stability of active components, and uneven product quality. In the future, it is necessary to rely on modern technologies to systematically excavate the active components of Cornus officinalis, further investigate the efficacy mechanisms, and overcome the bioavailability bottleneck, so as to promote the further development and utilization of Cornus officinalis resources in China.
Based on the medicinal and edible dual-purpose characteristics of Cornus officinalis, this review summarizes its main active components, health benefits and corresponding mechanisms of action, and further discusses the current research progress on its applications in health foods and common foods such as alcoholic beverages, beverages, and vinegar. The main active components of Cornus officinalis include polysaccharides, flavonoids, tannins, iridoids, triterpenoids, alcohols, organic acids and steroids, which exhibit various health benefits such as anti-tumor and hypoglycemic effects. Significant progress has been achieved in elucidating the mechanisms of the active components of Cornus officinalis, such as regulating the expression of tumor apoptotic factors, protecting pancreatic β cells, modulating inflammatory signaling pathways, and activating the activity of antioxidant enzymes. Although remarkable achievements have been made in the application research of Cornus officinalis in the food field, it is still confronted with numerous challenges, including the need for continuous exploration of active components, inadequate in-depth elucidation of mechanisms, lack of clinical data, insufficient product diversity, poor stability of active components, and uneven product quality. In the future, it is necessary to rely on modern technologies to systematically excavate the active components of Cornus officinalis, further investigate the efficacy mechanisms, and overcome the bioavailability bottleneck, so as to promote the further development and utilization of Cornus officinalis resources in China.
2026, 41(1)
:47-58.
doi: 10.12187/2026.01.005
Abstract:
【Objective】 This study aims to explore and optimize a green and efficient extraction technology for Chuanminshen violaceum polysaccharide (CVP) and promote its development and utilization in the field of functional foods. 【Methods】 A deep eutectic solvents(DES)-based extraction method for CVP was established and optimized via single-factor experiments and response surface methodology. Subsequently, the extracted CVP was purified by ion-exchange chromatography column and gel filtration chromatography column, respectively. The structure of CVP was characterized by combining ion chromatography, high-performance gel permeation chromatography, infrared spectroscopy, and scanning electron microscopy. 【Results】 The optimal extraction conditions were determined as follows: choline chloride-citric acid DES system (with a molar ratio of 1∶1 and a water content of 30%), liquid-to-solid ratio of 20∶1, extraction temperature of 70 ℃, and extraction time of 120 min. Under these conditions, the extraction rate of CVP was (44.17 ± 0.19)%, an increase of more than 26% over the traditional extraction method; After purification, two CVP fractions (CVP-1-1 and CVP-2-1) with single relative molecular weight and homogeneous structure were obtained. Among them, CVP-1-1 was composed of glucose and galactose, with a total sugar content of (94.87 ± 0.80)% and a relative molecular weight of 9471 Da; CVP-2-1 was composed of glucose, galactose and rhamnose, with a total sugar content of (92.01 ± 1.77)% and a relative molecular weight of 18 159 Da; Both fractions were pyranose ring polysaccharides containing α-glycosidic bonds and β-glycosidic bonds. Their micro-morphologies were related to relative molecular weight and purification process; the purified polysaccharides exhibited a more porous and loose surface, a higher degree of fragmentation, and differed in relative molecular weight, as well as the degree of fragmentation and aggregation. 【Conclusion】 Applying DES to CVP extraction, the extraction rate is significantly increased compared with the traditional extraction method . Moreover, the obtained CVP has a lower relative molecular weight, which may have high antioxidant activity, providing a reference for the development of CVP-based functional foods.
【Objective】 This study aims to explore and optimize a green and efficient extraction technology for Chuanminshen violaceum polysaccharide (CVP) and promote its development and utilization in the field of functional foods. 【Methods】 A deep eutectic solvents(DES)-based extraction method for CVP was established and optimized via single-factor experiments and response surface methodology. Subsequently, the extracted CVP was purified by ion-exchange chromatography column and gel filtration chromatography column, respectively. The structure of CVP was characterized by combining ion chromatography, high-performance gel permeation chromatography, infrared spectroscopy, and scanning electron microscopy. 【Results】 The optimal extraction conditions were determined as follows: choline chloride-citric acid DES system (with a molar ratio of 1∶1 and a water content of 30%), liquid-to-solid ratio of 20∶1, extraction temperature of 70 ℃, and extraction time of 120 min. Under these conditions, the extraction rate of CVP was (44.17 ± 0.19)%, an increase of more than 26% over the traditional extraction method; After purification, two CVP fractions (CVP-1-1 and CVP-2-1) with single relative molecular weight and homogeneous structure were obtained. Among them, CVP-1-1 was composed of glucose and galactose, with a total sugar content of (94.87 ± 0.80)% and a relative molecular weight of 9471 Da; CVP-2-1 was composed of glucose, galactose and rhamnose, with a total sugar content of (92.01 ± 1.77)% and a relative molecular weight of 18 159 Da; Both fractions were pyranose ring polysaccharides containing α-glycosidic bonds and β-glycosidic bonds. Their micro-morphologies were related to relative molecular weight and purification process; the purified polysaccharides exhibited a more porous and loose surface, a higher degree of fragmentation, and differed in relative molecular weight, as well as the degree of fragmentation and aggregation. 【Conclusion】 Applying DES to CVP extraction, the extraction rate is significantly increased compared with the traditional extraction method . Moreover, the obtained CVP has a lower relative molecular weight, which may have high antioxidant activity, providing a reference for the development of CVP-based functional foods.
2026, 41(1)
:59-68.
doi: 10.12187/2026.01.006
Abstract:
【Objective】 This study aims to explore the antibacterial effect of phages on Salmonella in food. 【Methods】 Phages were isolated and purified from wastewater samples collected from a wastewater treatment plant in Zhengzhou, with Salmonella typhimurium as the host bacterium, by the double-layer agar plate method. Their biological characteristics, genomic features, and antibacterial effects on S.typhimurium in artificially contaminated milk and egg white were investigated. 【Results】 The optimal multiplicity of infection (MOI) of the isolated and purified phage ST-1 was 0.1, with a maximum titer of 10.45 lg PFU/mL. Its latent period was 20 min, the lysis period was 70 min, and the burst size was approximately 106.5 PFU/cell. It had a narrow host range, being able to lyse only S.typhimurium and Streptococcus pneumoniae. It exhibited good stability, maintaining activity within a temperature range of 30~60 ℃ and a pH range of 5~10, while also being insensitive to chloroform. Phage ST-1 belongs to the order Caudovirales. Its genome size is 84 672 bp, with a GC content of 38.82%, and it contains 142 open reading frames (ORFs). It does not carry resistance genes or virulence genes and can significantly inhibit the growth of S.typhimurium in artificially contaminated milk and egg white. 【Conclusion】 Phage ST-1 has high lysis efficiency, good thermal stability, acid-base tolerance, safety, and control effects, which can provide a reference for the development of targeted biocontrol agents against Salmonella.
【Objective】 This study aims to explore the antibacterial effect of phages on Salmonella in food. 【Methods】 Phages were isolated and purified from wastewater samples collected from a wastewater treatment plant in Zhengzhou, with Salmonella typhimurium as the host bacterium, by the double-layer agar plate method. Their biological characteristics, genomic features, and antibacterial effects on S.typhimurium in artificially contaminated milk and egg white were investigated. 【Results】 The optimal multiplicity of infection (MOI) of the isolated and purified phage ST-1 was 0.1, with a maximum titer of 10.45 lg PFU/mL. Its latent period was 20 min, the lysis period was 70 min, and the burst size was approximately 106.5 PFU/cell. It had a narrow host range, being able to lyse only S.typhimurium and Streptococcus pneumoniae. It exhibited good stability, maintaining activity within a temperature range of 30~60 ℃ and a pH range of 5~10, while also being insensitive to chloroform. Phage ST-1 belongs to the order Caudovirales. Its genome size is 84 672 bp, with a GC content of 38.82%, and it contains 142 open reading frames (ORFs). It does not carry resistance genes or virulence genes and can significantly inhibit the growth of S.typhimurium in artificially contaminated milk and egg white. 【Conclusion】 Phage ST-1 has high lysis efficiency, good thermal stability, acid-base tolerance, safety, and control effects, which can provide a reference for the development of targeted biocontrol agents against Salmonella.
2026, 41(1)
:69-80.
doi: 10.12187/2026.01.007
Abstract:
【Objective】 This study aims to improve the oxygen (O2) utilization rate of strains in the whole-cell catalytic reaction system and efficiently catalyze the synthesis of phenyllactic acid (PLA) from phenylalanine (PHE). 【Methods】 Based on the effect of heterologous expression of Vitreoscilla hemoglobin (VHb) on the growth of host Escherichia coli, genetic engineering technology was used to construct a multi-enzyme coupled expression system including VHb, L-amino acid deaminase (L-AAD) and lactate dehydrogenase (LDH). Subsequently, the expression regulation strategies of key enzymes were optimized, and the genetic stability of recombinant strains was evaluated by continuous passage experiments. 【Results】 Heterologous expression of VHb could improve the oxygen utilization rate of strains and significantly promote the growth rate and maximum biomass of host E.coli. In shake flask culture, the time for the strain to enter the logarithmic growth phase during the scale-up culture stage was shortened by 1.5 h, and the maximum biomass was increased by 46% when VHb expression was induced alone. The dominant recombinant strain E.coli BL21 (pRSFDuet-aad-ldh-T7-rbs2-2vhb) was obtained by optimizing the VHb expression regulation strategy. Furthermore, the whole-cell catalytic reaction system was optimized, and the optimal reaction conditions were determined as follows: 0.010 mol/L PBS buffer, pH 7.0, temperature 37 ℃, and rotation speed 250 r/min. Under these conditions, the maximum PLA yield of the dominant recombinant strain was 53.7 g/L; The dominant recombinant strain had good stability; after 10 consecutive passages, the change rate of PLA yield in each generation was less than 5%, showing potential to become an industrial strain. 【Conclusion】 Heterologous co-expression of VHb can promote the growth of E.coli and improve the yield of PLA via whole-cell catalysis.
【Objective】 This study aims to improve the oxygen (O2) utilization rate of strains in the whole-cell catalytic reaction system and efficiently catalyze the synthesis of phenyllactic acid (PLA) from phenylalanine (PHE). 【Methods】 Based on the effect of heterologous expression of Vitreoscilla hemoglobin (VHb) on the growth of host Escherichia coli, genetic engineering technology was used to construct a multi-enzyme coupled expression system including VHb, L-amino acid deaminase (L-AAD) and lactate dehydrogenase (LDH). Subsequently, the expression regulation strategies of key enzymes were optimized, and the genetic stability of recombinant strains was evaluated by continuous passage experiments. 【Results】 Heterologous expression of VHb could improve the oxygen utilization rate of strains and significantly promote the growth rate and maximum biomass of host E.coli. In shake flask culture, the time for the strain to enter the logarithmic growth phase during the scale-up culture stage was shortened by 1.5 h, and the maximum biomass was increased by 46% when VHb expression was induced alone. The dominant recombinant strain E.coli BL21 (pRSFDuet-aad-ldh-T7-rbs2-2vhb) was obtained by optimizing the VHb expression regulation strategy. Furthermore, the whole-cell catalytic reaction system was optimized, and the optimal reaction conditions were determined as follows: 0.010 mol/L PBS buffer, pH 7.0, temperature 37 ℃, and rotation speed 250 r/min. Under these conditions, the maximum PLA yield of the dominant recombinant strain was 53.7 g/L; The dominant recombinant strain had good stability; after 10 consecutive passages, the change rate of PLA yield in each generation was less than 5%, showing potential to become an industrial strain. 【Conclusion】 Heterologous co-expression of VHb can promote the growth of E.coli and improve the yield of PLA via whole-cell catalysis.
2026, 41(1)
:81-89,126.
doi: 10.12187/2026.01.008
Abstract:
【Objective】 This study aims to investigate the application potential of okra polysaccharides (OPs) as a novel green humectant in tobacco and elucidate their dual mechanisms of moisture retention and pyrolysis-induced aroma enhancement. 【Methods】 Multiple detection and analytical techniques were employed to investigate on the monosaccharide composition of OPs, the microstructure of tobacco cut surface, the occurrence state of water, humectant performance, and the mechanism of pyrolysis-induced aroma enhancement. 【Results】 OPs were primarily composed of galactose (44.6%), rhamnose (25.8%) and galacturonic acid (15.6%), with abundant hydroxyl functional groups. After the application of OPs, the tobacco cut surface became fuller, with a significant increase in the proportion of bound water under low-humidity conditions (temperature (22±1)℃, relative humidity (32±2)%). The equilibrium moisture content of OPs-treated tobacco under the high-humidity environment (temperature (22±1)℃, relative humidity (84±2)%) and low-humidity conditions was 41.93% and 6.98%, respectively. The drying rate constant (k = 0.684 5) decreased by 7.5% compared to the blank control group, indicating that its humectant performance was superior to propylene glycol and close to that of glycerol. Pyrolysis analysis revealed that OPs could generate various aromatic substances, including 5-hydroxymethylfurfural, furfuryl alcohol, 2,5-dimethylpyrazine, and guaiacol, helping to enhance the richness of cigarette aroma and improve sensory comfort. 【Conclusion】 OPs possess dual functions of efficient humectant property and pyrolysis-induced aroma enhancement, demonstrating potential to replace traditional polyol-based humectants, thus providing a reference for the development of natural functional tobacco additives.
【Objective】 This study aims to investigate the application potential of okra polysaccharides (OPs) as a novel green humectant in tobacco and elucidate their dual mechanisms of moisture retention and pyrolysis-induced aroma enhancement. 【Methods】 Multiple detection and analytical techniques were employed to investigate on the monosaccharide composition of OPs, the microstructure of tobacco cut surface, the occurrence state of water, humectant performance, and the mechanism of pyrolysis-induced aroma enhancement. 【Results】 OPs were primarily composed of galactose (44.6%), rhamnose (25.8%) and galacturonic acid (15.6%), with abundant hydroxyl functional groups. After the application of OPs, the tobacco cut surface became fuller, with a significant increase in the proportion of bound water under low-humidity conditions (temperature (22±1)℃, relative humidity (32±2)%). The equilibrium moisture content of OPs-treated tobacco under the high-humidity environment (temperature (22±1)℃, relative humidity (84±2)%) and low-humidity conditions was 41.93% and 6.98%, respectively. The drying rate constant (k = 0.684 5) decreased by 7.5% compared to the blank control group, indicating that its humectant performance was superior to propylene glycol and close to that of glycerol. Pyrolysis analysis revealed that OPs could generate various aromatic substances, including 5-hydroxymethylfurfural, furfuryl alcohol, 2,5-dimethylpyrazine, and guaiacol, helping to enhance the richness of cigarette aroma and improve sensory comfort. 【Conclusion】 OPs possess dual functions of efficient humectant property and pyrolysis-induced aroma enhancement, demonstrating potential to replace traditional polyol-based humectants, thus providing a reference for the development of natural functional tobacco additives.
2026, 41(1)
:90-100.
doi: 10.12187/2026.01.009
Abstract:
【Objective】 This study aims to investigate the differences in sensory styles and their formation mechanisms among three medium-sized cigarettes. 【Methods】 Thermal desorption (TDU) coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) was used to detect the volatile aroma compounds in the tobacco cuts of three medium-sized cigarettes. Combined with sensory evaluation, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares regression (PLSR), this study comparatively analyzed the formation mechanisms of aroma style differences among the three medium-sized cigarettes. 【Results】 The three medium-sized cigarettes have different aroma profiles.,the NX sample features prominent sweet and herbal notes, the LT sample is characterized by distinct fruity notes, and the SD sample highlights fresh and clean notes. A total of 102 volatile aroma compounds were detected in the three medium-sized cigarettes, among which 29 characteristic key aroma compounds had potential effects on the formation of differences in cigarette aroma styles. PLSR analysis revealed that these 29 aroma compounds were respectively correlated with different aroma style characteristics of cigarettes, and the differences in their contents might be the reason for the differences in aroma styles among the three cigarettes. 【Conclusion】 This study enriches the flavor analysis method and research findings of medium-sized cigarettes and provide a reference for the regulation of aroma styles in medium-sized cigarettes.
【Objective】 This study aims to investigate the differences in sensory styles and their formation mechanisms among three medium-sized cigarettes. 【Methods】 Thermal desorption (TDU) coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) was used to detect the volatile aroma compounds in the tobacco cuts of three medium-sized cigarettes. Combined with sensory evaluation, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares regression (PLSR), this study comparatively analyzed the formation mechanisms of aroma style differences among the three medium-sized cigarettes. 【Results】 The three medium-sized cigarettes have different aroma profiles.,the NX sample features prominent sweet and herbal notes, the LT sample is characterized by distinct fruity notes, and the SD sample highlights fresh and clean notes. A total of 102 volatile aroma compounds were detected in the three medium-sized cigarettes, among which 29 characteristic key aroma compounds had potential effects on the formation of differences in cigarette aroma styles. PLSR analysis revealed that these 29 aroma compounds were respectively correlated with different aroma style characteristics of cigarettes, and the differences in their contents might be the reason for the differences in aroma styles among the three cigarettes. 【Conclusion】 This study enriches the flavor analysis method and research findings of medium-sized cigarettes and provide a reference for the regulation of aroma styles in medium-sized cigarettes.
2026, 41(1)
:101-110.
doi: 10.12187/2026.01.010
Abstract:
Nicotine is the primary alkaloid in tobacco and its processing waste, featuring strong environmental persistence and high biotoxicity. Its emission poses potential hazards to the ecological environment and human health, rendering nicotine degradation a critical link in the green development of the tobacco industry and tobacco processing waste treatment. Compared with agricultural regulation measures, physical and chemical methods—which have limitations in energy consumption, cost, and aroma quality, microbial degradation has attracted considerable attention due to its high efficiency, specificity, and environmental benignity. This paper systematically summarizes the physicochemical properties of nicotine, treatment methods, as well as the main microbial groups for nicotine degradation, their degradation characteristics, and metabolic pathways. Genera such as Arthrobacter and Pseudomonas are currently the most extensively studied nicotine-degrading microorganisms, and they primarily convert nicotine into small-molecular-weight metabolites that can enter the tricarboxylic acid cycle via the pyridine pathway, pyrrolidine pathway, and VPP pathway, with key degrading enzymes playing a central role in these metabolic pathways. Additionally, this paper outlines the application prospects of microbial degradation of nicotine in fields including bioremediation of tobacco waste, tobacco processing and manufacturing, and biopharmaceuticals. Future research will address issues such as the poor environmental adaptability and unstable degradation efficiency of strains, and will focus on developing customized strains, constructing synthetic microbial communities, conducting multi-omics analysis, and optimizing metabolic processes to promote the industrialization of microbial nicotine degradation technology.
Nicotine is the primary alkaloid in tobacco and its processing waste, featuring strong environmental persistence and high biotoxicity. Its emission poses potential hazards to the ecological environment and human health, rendering nicotine degradation a critical link in the green development of the tobacco industry and tobacco processing waste treatment. Compared with agricultural regulation measures, physical and chemical methods—which have limitations in energy consumption, cost, and aroma quality, microbial degradation has attracted considerable attention due to its high efficiency, specificity, and environmental benignity. This paper systematically summarizes the physicochemical properties of nicotine, treatment methods, as well as the main microbial groups for nicotine degradation, their degradation characteristics, and metabolic pathways. Genera such as Arthrobacter and Pseudomonas are currently the most extensively studied nicotine-degrading microorganisms, and they primarily convert nicotine into small-molecular-weight metabolites that can enter the tricarboxylic acid cycle via the pyridine pathway, pyrrolidine pathway, and VPP pathway, with key degrading enzymes playing a central role in these metabolic pathways. Additionally, this paper outlines the application prospects of microbial degradation of nicotine in fields including bioremediation of tobacco waste, tobacco processing and manufacturing, and biopharmaceuticals. Future research will address issues such as the poor environmental adaptability and unstable degradation efficiency of strains, and will focus on developing customized strains, constructing synthetic microbial communities, conducting multi-omics analysis, and optimizing metabolic processes to promote the industrialization of microbial nicotine degradation technology.
2026, 41(1)
:111-126.
doi: 10.12187/2026.01.011
Abstract:
【Objective】 This study aims to explore the aroma-producing potential of endophytic bacteria in Ocimum × citriodorum. 【Methods】 Traditional isolation and culture method combined with morphological and molecular biological method were used to screen and identify the dominant aroma-producing strains from its roots, stems and leaves; then, the fermentation conditions were optimized by the single factor test and response surface method; and volatile oil was extracted by simultaneous distillation extraction (SDE) and subjected to cigarette flavoring evaluation. 【Results】 A total of 38 strains of endophytic bacteria were isolated. Sensory evaluation confirmed that strain J-3-6 had the best aroma quality, which was identified as Pantoea ananatis exhibiting a sweet jasmine aroma with indole as the main aroma-producing substance. The optimal fermentation conditions were as follows: lactose mass concentration of 10.2 g/L, yeast extract powder mass concentration of 50.7 g/L, liquid volume of 259 mL, inoculation amount of 7%, initial pH value of 7, fermentation temperature of 26 ℃, shaker rotation speed of 180 r/min, and fermentation time of 48 h. Under these conditions, the indole yield was 5.53 times the initial yield. A total of 45 volatile organic compounds were identified in the fermentation system, mainly composed of alcohols, esters and heterocyclic compounds. The aroma characteristics were based on a fresh fruity aroma, integrated with complex floral and woody notes. Cigarette flavoring evaluation showed that the most suitable addition level was 4 μg/cigarette. 【Conclusion】 Optimization of the fermentation conditions for Pantoea ananatis J-3-6 by the response surface method significantly enhances indole production, and its metabolites extracted as volatile oils can effectively harmonize tobacco aroma and reduce the offensive odor and irritation of cigarettes.
【Objective】 This study aims to explore the aroma-producing potential of endophytic bacteria in Ocimum × citriodorum. 【Methods】 Traditional isolation and culture method combined with morphological and molecular biological method were used to screen and identify the dominant aroma-producing strains from its roots, stems and leaves; then, the fermentation conditions were optimized by the single factor test and response surface method; and volatile oil was extracted by simultaneous distillation extraction (SDE) and subjected to cigarette flavoring evaluation. 【Results】 A total of 38 strains of endophytic bacteria were isolated. Sensory evaluation confirmed that strain J-3-6 had the best aroma quality, which was identified as Pantoea ananatis exhibiting a sweet jasmine aroma with indole as the main aroma-producing substance. The optimal fermentation conditions were as follows: lactose mass concentration of 10.2 g/L, yeast extract powder mass concentration of 50.7 g/L, liquid volume of 259 mL, inoculation amount of 7%, initial pH value of 7, fermentation temperature of 26 ℃, shaker rotation speed of 180 r/min, and fermentation time of 48 h. Under these conditions, the indole yield was 5.53 times the initial yield. A total of 45 volatile organic compounds were identified in the fermentation system, mainly composed of alcohols, esters and heterocyclic compounds. The aroma characteristics were based on a fresh fruity aroma, integrated with complex floral and woody notes. Cigarette flavoring evaluation showed that the most suitable addition level was 4 μg/cigarette. 【Conclusion】 Optimization of the fermentation conditions for Pantoea ananatis J-3-6 by the response surface method significantly enhances indole production, and its metabolites extracted as volatile oils can effectively harmonize tobacco aroma and reduce the offensive odor and irritation of cigarettes.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
