JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 36 Issue 5
November 2021
Article Contents
HUANG Shen, YAN Meiling, LU Yao, et al. Study on the difference of chemical composition and microbiome of different flavor types of reconstituted tobacco leaf concentrate[J]. Journal of Light Industry, 2021, 36(5): 51-58. doi: 10.12187/2021.05.007
Citation: HUANG Shen, YAN Meiling, LU Yao, et al. Study on the difference of chemical composition and microbiome of different flavor types of reconstituted tobacco leaf concentrate[J]. Journal of Light Industry, 2021, 36(5): 51-58. doi: 10.12187/2021.05.007 shu

Study on the difference of chemical composition and microbiome of different flavor types of reconstituted tobacco leaf concentrate

  • Received Date: 2021-06-07
  • Taking the strong-flavor, intermediate-flavor and clear-flavor reconstituted tobacco leaf concentrates as the research object,the contents of conventional chemical components was compared by continuous flow method, the differences of neutral aroma components were detected by GC-MS, and the differences of microbial community structure and diversity in different flavor concentrates were compared by high-throughput sequencing. The results showed that the content of water-soluble total sugar in strong-flavor concentrate was lower, and the content of other conventional chemical components was higher. The contents of α-damascenone and megastigmatrienone were higher in the clear-flavor, the contents of nicotinine and acetylpyrrole were higher in the strong-flavor, and the contents of most flavor components in intermediate-flavor were in the middle. The species diversity of bacteria in clear-flavor concentrate was the largest, and the species diversity of fungi in strong-flavor concentrate was the largest. The dominant bacterial genera of the three concentrates were Bacillus, the dominant fungal genera of the strong-flavor and intermediate-flavor concentrates were Debaryomyces, and the strong-flavor concentrated fragrance was Ogataea.
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