ArticleHeliyon2024
Application of PLSR in correlating sensory and chemical properties of middle flue-cured tobacco leaves with honey-sweet and burnt flavour.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 27 citations in OpenAlex.
- Prediction and visual analysis of flue-cured tobacco aroma types based on machine learning and feature derivation.RSC advances · 2026Article
- [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
- Multivariate statistical analysis of chemical components, origin, variety, and sensory quality of domestic cigar tobacco leaves.Frontiers in chemistry · 2026Article
- Fertilizer placement modulates the effects of soil metabolite formulations on nutrient status, phenylpropanoid-flavonoid metabolism, and sensory quality in flue-cured tobacco.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
- Discriminating flue-cured tobacco cultivars based on sensory quality and their underlying volatile and chemical profiles.Frontiers in plant science · 2026Article
- Deciphering the mechanism of light quality regulating the quality of sun-cured yellow tobacco based on GC-MS non-targeted metabolomics.Frontiers in plant science · 2026Article
- Isolation of enzyme-producing microbial strains and their effects on the color and quality of tobacco stems.BMC plant biology · 2025Article
- Structure-dependent pyrolysis mechanisms of tobacco carbohydrates: from monosaccharides to polysaccharides under programmed and fast pyrolysis conditions.RSC advances · 2025Article
- Chemometrics-driven discrimination of flue-cured tobacco aroma typesRSC advances · 2025Article
- Mixed application of microbial fertilizers reshapes the tobacco rhizosphere microbiome and enhances metabolic coordination to improve crop quality.Frontiers in microbiology · 2025Article
- Quantitative analysis of tobacco blending proportions based on hyperspectral imaging and data fusion.Frontiers in plant science · 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
- Nitrogen fertilization rates affect quality and curing characteristics of tobacco during the harvesting period under field chilling stress.Frontiers in plant science · 2025Article
- Unraveling the molecular basis of sensory attributes in smoking spices: a nontargeted metabolite analysis using liquid chromatography high resolution mass spectrometry.Frontiers in molecular biosciences · 2025Article
- Multilayer perceptron neural network-genetic algorithm for modeling Nicotiana tabacum leaf quality.PloS one · 2025Article
- Near-infrared prediction of total phosphorus in leaves content in korla fragrant pear with growth period specificity via spectral modeling.Frontiers in plant science · 2025Article
- Sesame cake fertilizer improves tobacco aroma quality by boosting root growth and leaf aroma precursor formation.Frontiers in plant science · 2025Article
- Influence of specific tobacco endophyticFrontiers in microbiology · 2024Article
- LC-MS/MS-based metabolic profiling: unraveling the impact of varying degrees of curing on metabolite transformations in tobacco.Frontiers in plant science · 2024Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Among the eight types of aroma and flavour characteristics of Chinese flue-cured tobacco (FCT), tobacco grown in Shandong is classified as having a honey-sweet and burnt aroma. To elucidate the key chemical components that determine the characteristics of the honey-sweet and burnt aroma styles of Shandong FCT, we qualitatively and quantitatively evaluated the smoke flavour quality and five categories of flavour-related chemical components (routine components, water-soluble sugars, free amino acids, Amadori compounds and key aroma-active compounds) in Shandong middle FCT leaves using sensory analysis and modern instrumental analysis techniques. The association between the chemical components and sensory quality was analysed. Our results showed that the total sugars, reducing sugars (fructose, glucose, and psicose), total sugar-nicotine ratio, proline-total amino acid ratio, sulphur-containing amino acid-total amino acid ratio and fructosyl-proline (Fru-Pro) were high in premium FCT leaves. The aroma-active compounds associated with the honey-sweet burnt flavour style of the Shandong Middle FCT included sweet-scented 2,3-pentanedione, 2,3-butanedione, butyrolactone, 2-furanmethanol, roasted-like 2-pentylfura, and green-like 1-penten-3-one. Partial least squares regression (PLSR) analysis revealed that 29 aroma precursors were positively correlated with the sensory quality characteristics of Shandong FCT. The results of our study can provide guidance for the targeted improvement and precise regulation of the flavour-style characteristics of Shandong FCT.
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