ArticleFrontiers in microbiology2023
Study on the correlation between the dominant microflora and the main flavor substances in the fermentation process of cigar tobacco leaves.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Temperature-associated microbial succession and volatile flavor compound dynamics during cigar tobacco leaf fermentation.Bioresources and bioprocessing · 2026Article
- Tea-inspired curing modulates chemical composition, volatile aroma, and sensory quality of flue-cured tobacco leaves.Scientific reports · 2026Article
- Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives.Bioresources and bioprocessing · 2026Article
- Unraveling the microbiological and chemical basis of aroma differences in Great Wall cigars: insights from amplicon sequencing and volatile metabolomics.Frontiers in microbiology · 2026Article
- Discoveries in non-symbiotic environments: Dynamic changes and potential contributions of arbuscular mycorrhizal fungi in cigar tobacco fermentation.Current research in microbial sciences · 2026Article
- Effects of tangerine peel flavonoids on flavor compounds and microbial communities in cigar tobacco fermentation: insights from ion migration chromatography and microbiomics.Frontiers in microbiology · 2026Article
- Dynamic multi-omics analysis reveals the correlation between aroma compounds and symbiotic microbial community during tobacco leaf aging process.BMC plant biology · 2025Article
- Characterization of aroma profile and microbial community of cigar tobacco leaves from different aging periods and varieties and their correlations analysis.Bioresources and bioprocessing · 2025Article
- Characterization of aroma profiles and microbial communities of cigar tobacco leaves from different varieties and origins and their correlations analysis.Scientific reports · 2025Article
- Article
- Isolation and evaluation of aFrontiers in bioengineering and biotechnology · 2025Article
- The impact ofFrontiers in bioengineering and biotechnology · 2025Article
- Decoding honey-sweet flavored flue-cured tobacco from Guizhou with data science and flavoromics by volatile and cell wall components.Frontiers in chemistry · 2025Article
- Application of starch-degradation bacteria in cigar tobacco leaf fermentation: effects on starch degradation, microbial communities and metabolic pathways.Frontiers in microbiology · 2025Article
- Diversity of microbial communities in cigar filler leaves with different initial water contents analyzed based on high-throughput sequencing technology.Frontiers in microbiology · 2025Article
- Similarity in the microbial community structure of tobacco from geographically similar regions.Scientific reports · 2024Article
- Unravel the Supremacy ofMetabolites · 2024Article
- Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins.Applied microbiology and biotechnology · 2024Article
- Analyzing the quality differences between healthy and moldy cigar tobacco leaves during the air-curing process through fungal communities and physicochemical components.Frontiers in microbiology · 2024Article
- Characterization of Volatile Organic Compounds and Aroma Sensory Properties in Yunnan Cigar.Journal of analytical methods in chemistry · 2024Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The flavor of cigar tobacco leaf determines the quality of finished cigar tobacco, and the enhancement of flavor generally relies on microbial fermentation. In this paper, the correlation between the dominant microorganisms and the main flavor substances of cigar tobacco leaves during fermentation and the correlation between the two were investigated to reveal the correlation between microorganisms and flavor and the metabolic pathways of microorganisms affecting the flavor substances. During the fermentation process, the main flavors of cigar tobacco leaves were sweet, light and grassy, with hexanal, 2,6-dimethylpyridine, nonanal, phenylacetaldehyde, naphthalene, and methyl benzoate as the main constituents, and the key microorganisms
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