ArticleFrontiers in bioengineering and biotechnology2024
Fermentation of cigar tobacco leaves with citrus flavonoids: changes in chemical, microbiological, and sensory properties.
Article in Frontiers in bioengineering and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Assessment of periodontal regeneration with blood derivatives: a systematic review and network meta-analysis.Odontology · 2026Review
- PET/MRI as a complement to PET/CT in chronic osteomyelitis with soft-tissue involvement: implications for surgical outcomes.European journal of nuclear medicine and molecular imaging · 2026Article
- Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives.Bioresources and bioprocessing · 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
- Interaction between microorganisms and flavour products during cigar fermentation promoted by citrus Reticulata-"Chenpi" derivedFrontiers in bioengineering and biotechnology · 2026Article
- Effects and mechanisms of fermentation media on sensory qualities, nonvolatile components, and microbiota in cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2025Article
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Authors and funding
8 authors.
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Abstract
Introduction: Fermentation plays a significant role in improving the quality of cigar tobacco leaves. Particularly, fermentation with characteristic additives has been identified as an effective approach to enhance the fermentation process. The objective of this study was to develop new additives and investigate their influence on cigar tobacco leaves. Methods: The active ingredients extracted from three citrus species were obtained by ultrasonic-assisted extraction followed by solid phase purification. The effects of these ingredients as fermentation additives on the primary chemical components, microbial communities, and sensory quality of cigar tobacco leaves were subsequently analyzed. Results: Results showed that: (1) Flavonoids were the main components of the prepared citrus extracts. (2) The addition of citrus extracts resulted in a reduced content of amino acids, oxalic acid, and unsaturated fatty acids in cigar tobacco leaves, while increasing the content of citric acid. Besides, the total amount of aroma substances in cigar tobacco leaves increased by 38.15% with the addition of citrus extracts, with notable enhancements in the levels of Discussion: In this study, the influence of citrus-derived active ingredients on cigar quality was systematically analyzed, providing a reference for the development of characteristic fermentation additives for cigars and the extension of cigar quality enhancement technologies.
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