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<p>In this study, the CTLs from Hainan, China, were used, the aroma profiles of CTLs from five years (2017–2021) and three varieties [Hainan2 (HN2), Jianheng3 (JH3), and Guyin4 (GY4)] were analyzed, and the microbial communities of these CTLs and the relation with aroma constituents were explored. Results revealed the contents of total aroma constituents (3.55–7.67&#xa0;mg/kg), esters (47.4–824&#xa0;μg/kg), alcohols (123–561&#xa0;μg/kg), aldehydes (51.4–97.1&#xa0;μg/kg), and nitrogen heterocycles (1.86–4.25&#xa0;mg/kg), firstly increased and subsequently declined with the increase of years, whereas ketones (1.07–3.56&#xa0;mg/kg) exhibited an inverse trend. Among the different varieties, the highest aldehyde (142&#xa0;μg/kg) content was observed in JH3, while the highest total aroma constituents, acids, ketones, and nitrogen heterocycles were found in GY4, reaching 10.5, 0.604, 1.86, 6.43&#xa0;mg/kg, respectively. Furthermore, the bacterial communities of CTLs from different years exhibited discernible succession with increasing years. The abundances of <i>Staphylococcus</i> (3.03–47.5%) and <i>Sphingomonas</i> (1.18–10.2%) first increased and then decreased, whereas <i>Pseudomonas</i> (1.63–11.5%), <i>Ralstonia</i> (0.669–20.2%), and <i>Pantoea</i> (6.07–10.5%) exhibited the opposite trend, and <i>Aspergillus</i> and <i>Cladosporium</i> with total abundances of 90.2–94.2% were predominant in all years. The dominant bacteria and fungi of CTLs from different varieties were identified as <i>Staphylococcus</i> (15.0–81.1%) and <i>Aspergillus</i> (45.6–85.0%), respectively. However, the dominant microbial abundances in JH3 were significantly lower than those in HN2 and GY4, while other microorganism abundances were increased. Partial least square-regression analysis demonstrated that <i>Paracoccus</i>, <i>Staphylococcus</i>, <i>Aerococcus</i>, <i>Pantoea</i>, <i>Methylobacterium</i>-<i>Methylorubrum</i>, and <i>Bacillus</i> of CTLs from different years were associated with aroma constituents.</p> Graphical Abstract <p></p>

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Characterization of aroma profile and microbial community of cigar tobacco leaves from different aging periods and varieties and their correlations analysis

  • 期刊论文

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  • 发表日期：

    2025年7月28日

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  • Jian Liu,
  • Zelin He,
  • Qing Lin,
  • Can Lyu,
  • Junwei Zhao,
  • Xiang Li,
  • Xueying Wang,
  • Yansong Xiao,
  • Yang Ning

摘要

In this study, the CTLs from Hainan, China, were used, the aroma profiles of CTLs from five years (2017–2021) and three varieties [Hainan2 (HN2), Jianheng3 (JH3), and Guyin4 (GY4)] were analyzed, and the microbial communities of these CTLs and the relation with aroma constituents were explored. Results revealed the contents of total aroma constituents (3.55–7.67 mg/kg), esters (47.4–824 μg/kg), alcohols (123–561 μg/kg), aldehydes (51.4–97.1 μg/kg), and nitrogen heterocycles (1.86–4.25 mg/kg), firstly increased and subsequently declined with the increase of years, whereas ketones (1.07–3.56 mg/kg) exhibited an inverse trend. Among the different varieties, the highest aldehyde (142 μg/kg) content was observed in JH3, while the highest total aroma constituents, acids, ketones, and nitrogen heterocycles were found in GY4, reaching 10.5, 0.604, 1.86, 6.43 mg/kg, respectively. Furthermore, the bacterial communities of CTLs from different years exhibited discernible succession with increasing years. The abundances of Staphylococcus (3.03–47.5%) and Sphingomonas (1.18–10.2%) first increased and then decreased, whereas Pseudomonas (1.63–11.5%), Ralstonia (0.669–20.2%), and Pantoea (6.07–10.5%) exhibited the opposite trend, and Aspergillus and Cladosporium with total abundances of 90.2–94.2% were predominant in all years. The dominant bacteria and fungi of CTLs from different varieties were identified as Staphylococcus (15.0–81.1%) and Aspergillus (45.6–85.0%), respectively. However, the dominant microbial abundances in JH3 were significantly lower than those in HN2 and GY4, while other microorganism abundances were increased. Partial least square-regression analysis demonstrated that Paracoccus, Staphylococcus, Aerococcus, Pantoea, Methylobacterium-Methylorubrum, and Bacillus of CTLs from different years were associated with aroma constituents.

Graphical Abstract