ReviewMolecules (Basel, Switzerland)2020
Carbohydrates-Key Players in Tobacco Aroma Formation and Quality Determination.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 87 papers.
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Who cites it
87 citing papers in PubMed, 136 citations in OpenAlex.
- Multi-omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation.Journal of the science of food and agriculture · 2026Article
- Biocontrol Potential of Bacillus Amyloliquefaciens JDF-1 Against Aspergillus Flavus During Cigar Tobacco Fermentation: Antifungal Activity, Aflatoxin Suppression, and Metabolomic Associations.Probiotics and antimicrobial proteins · 2026Article
- Article
- Microbial architects of cigar fermentation: a critical review of beneficial roles in quality enhancement and detrimental potential for mould spoilage.Archives of microbiology · 2026Review
- Stable isotope labeling reveals that sugars are direct precursors to several toxicants and flavorings in cigarette smoke.Nicotine & tobacco research : official journal of the Society for Research on Nicotine and Tobacco · 2026Article
- Dynamic changes of volatile substances and their driving factors during curing and fermentation of Hainan cigar.Bioresources and bioprocessing · 2026Article
- Analysis of the effect of variable frequency fan on tobacco metabolites during curing via untargeted metabolomics.BMC plant biology · 2026Article
- Metabolic engineering for tobacco quality improvement: Advances and perspectives.Metabolic engineering communications · 2026Review
- [Rapid screening and quantitative analysis of 26 soluble sugars in tobacco by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry].Se pu = Chinese journal of chromatography · 2026Article
- Involvement of NtInvVR1 in the increase of reducing sugars during the curing of virginia tobacco.Scientific reports · 2026Article
- NScientific reports · 2026Article
- Shaking and withering intensity from oolong tea processing alters the chemical and sensory quality of tobacco.Scientific reports · 2026Article
- The role of Bacterial-Fungal interactions in cigar tobacco fermentation: insights from community dynamics and physicochemical correlations.BMC microbiology · 2026Article
- Coolants, organic acids, flavourings and other additives that facilitate inhalation of tobacco and nicotine products: implications for regulation.Tobacco control · 2026Review
- Microbial community assembly in the fermentation of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2026Review
- Metabolomics reveals signature metabolites associated with high-oiliness flue-cured tobacco (Frontiers in plant science · 2026Article
- Interaction between microorganisms and flavour products during cigar fermentation promoted by citrus Reticulata-"Chenpi" derivedFrontiers in bioengineering and biotechnology · 2026Article
- Key aroma and smoke components influencing sensory quality of heated tobacco products.Frontiers in plant science · 2026Article
- Enabling rapid and accurate grand discrimination of flue-cured tobacco: a near-infrared hyperspectral and machine learning approach.Frontiers in plant science · 2026Article
- Harvest maturity is associated with carbon reallocation and fresh-to-flue-cured metabolic changes inFrontiers in plant science · 2026Article
27 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking. However, tobacco carbohydrates can be precursors for many harmful compounds, including formaldehyde and 5-hydroxymethylfurfural. Keeping in mind that added sugars in tobacco production are unavoidable, it is important to understand all changes in carbohydrates from harvesting to consuming in order to achieve better product properties and avoid the formation of harmful compounds. This review summarizes current knowledge about tobacco carbohydrates, including changes during processing with special focus on carbohydrates as precursors of harmful compounds during smoking.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.