Unraveling flavor formation mechanism of cigar smoke through volatile compounds in cigar smoke and potential precursors in cigar tobacco.

IF 4.1 2区生物学 Q1 PLANT SCIENCES

Frontiers in Plant Science Pub Date : 2025-09-25 eCollection Date: 2025-01-01 DOI:10.3389/fpls.2025.1672119

Xiaowei Zhang, Tianyu Dong, Dan Chen, Haowei Sun, Anchuan Xu, Chunqiong Wang, Dan Li, Jieyun Cai, Lingduo Bu, Ke Zhang, Haitao Chen

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引用次数: 0

Abstract

The flavor of cigar smoke directly influences the consumer's willingness to purchase. However, the analysis of cigar smoke was lack. In this research, a total of 235 volatile compounds were identified by GC×GC-TOFMS in cigar smoke from Yuxi, Dehong and Pu'er regions of Yunnan, including 72 alkenes, 47 aromatic hydrocarbons, 42 heterocyclics, 28 ketones, 8 alcohols, 4 aldehydes, 3 esters, 13 phenols, 5 acetonitrile and 13 others. ROAV analysis indicated that o-cresol, guaiacol, 2,6-dimethyl-phenol, 4-hydroxy-3-methoxystyrene, (E,E)-2,4-hexadienal, butylbenzene, naphthalene, nicotine and D-limonene might be the key flavor compounds. By OPLS-DA, 2-methyl-pyridine, 2,4-dimethylfuran, 2-carene, 13-heptadecyn-1-ol, 1-ethyl-2-methyl-benzene, 2,3,5,8-tetramethyl-1,5,9-decatrien, 1-ethyl-4-methyl-benzene, β-elemene, methyl isobutyl ketone and 3-methylcyclopentanone were found to be the differential volatiles distinguishing samples from different areas. Eventually, 5 groups of potential flavor precursors were summarized and identified (cembranoid, phenylalanine, chlorophyll, carotenoid and reducing sugar). This research has provided theoretical guidance for the improvement of flavor quality of cigar smoke in Yunnan.

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通过雪茄烟雾中的挥发性化合物和雪茄烟草中潜在的前体物质揭示雪茄烟雾的风味形成机制。

雪茄烟雾的味道直接影响消费者的购买意愿。然而，对雪茄烟雾的分析是缺乏的。在云南玉溪、德宏和普洱地区的雪茄烟雾中，通过GC×GC-TOFMS共鉴定出235种挥发性化合物，其中烯烃72种，芳香烃47种，杂环化合物42种，酮类28种，醇类8种，醛类4种，酯类3种，酚类13种，乙腈5种，其他13种。ROAV分析表明，邻甲酚、愈创木酚、2,6-二甲基苯酚、4-羟基-3-甲氧基苯乙烯、（E，E）-2,4-己二烯、丁基苯、萘、尼古丁和d -柠檬烯可能是主要风味化合物。通过OPLS-DA分析，发现2-甲基吡啶、2,4-二甲基呋喃、2-蒈烯、13-庚-1-醇、1-乙基-2-甲基苯、2,3,5,8-四甲基-1,5,9-癸atrien、1-乙基-4-甲基苯、β-榄香烯、甲基异丁基酮和3-甲基环戊酮是不同地区样品的鉴别挥发物。最后，总结并鉴定出5组潜在的风味前体（类胶质、苯丙氨酸、叶绿素、类胡萝卜素和还原糖）。本研究为云南雪茄烟气风味品质的改善提供了理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Frontiers in Plant Science PLANT SCIENCES-

CiteScore

7.30

自引率

14.30%

发文量

4844

审稿时长

14 weeks

期刊介绍： In an ever changing world, plant science is of the utmost importance for securing the future well-being of humankind. Plants provide oxygen, food, feed, fibers, and building materials. In addition, they are a diverse source of industrial and pharmaceutical chemicals. Plants are centrally important to the health of ecosystems, and their understanding is critical for learning how to manage and maintain a sustainable biosphere. Plant science is extremely interdisciplinary, reaching from agricultural science to paleobotany, and molecular physiology to ecology. It uses the latest developments in computer science, optics, molecular biology and genomics to address challenges in model systems, agricultural crops, and ecosystems. Plant science research inquires into the form, function, development, diversity, reproduction, evolution and uses of both higher and lower plants and their interactions with other organisms throughout the biosphere. Frontiers in Plant Science welcomes outstanding contributions in any field of plant science from basic to applied research, from organismal to molecular studies, from single plant analysis to studies of populations and whole ecosystems, and from molecular to biophysical to computational approaches. Frontiers in Plant Science publishes articles on the most outstanding discoveries across a wide research spectrum of Plant Science. The mission of Frontiers in Plant Science is to bring all relevant Plant Science areas together on a single platform.