Analysis of Flavor Characteristics and Microbial Community of Cigar Tobacco Leaves from Different Regions

doi:10.15933/j.cnki.1004-3268.2022.08.006

Abstract

Abstract: Twenty⁃four cigar tobacco leaves from three cigar tobacco producing areas，including Dominica，Indonesia and America，were used as experimental materials to investigate their flavor characteristics by sensory evaluation，and the microbial communities were determined by microbial high⁃throughput sequencing.By analyzing the differences in flavor and microbial community composition of cigar tobacco leaves from different regions，this study explored the relationship between microbial community and flavor characteristics of cigar tobacco leaves，and identified the key microorganisms in cigar tobacco leaves，to lay a foundation for the utilization of raw materials，product development and application innovation of domestic cigar industry. The results showed that Dominican cigar tobacco leaves had the flavors of nut，bean，wood，caramel，baked and hay；Indonesian cigar tobacco leaves had high honey and sour aromas，but also had more offensive odor；American cigar tobacco leaves had no prominent flavor and offensive odor.The dominant bacterial genera in cigar tobacco leaves from the three regions were Staphylococcus，Pseudomonas，and Sphingomonas，and the dominant fungal genera were Aspergillus，Sampaiozyma，and Alternaria.There were significant differences in microbial communities in tobacco leaves from different producing areas，and the difference in bacterial community in cigar leaves from different origins was significantly greater than that in fungal communities. Through the association network，it was found that bacteria Staphylococcus，Corynebacterium_1，Tetragenococcus and Atopostipes were closely related to the flavor of cigar tobacco leaves.The bacterial community had closer relationship with flavor characteristics than fungal community，and had an important contribution to the flavor formation of cigar tobacco leaves.

Key words: Cigar tobacco leaves, High?throughput sequencing, Sensory evaluation, Flavor characteristic, Microbial community, Producing area

摘要： 以多米尼加、印尼和美国3个雪茄烟叶产地的24份雪茄烟叶样品为材料，通过感官评吸评价雪茄烟叶的风味特征，并采用微生物高通量测序技术测定雪茄烟叶的微生物群落，分析不同产地雪茄烟叶的风味和微生物群落组成差异，解析微生物群落与雪茄烟叶风味特征之间的联系，明确雪茄烟叶中的关键微生物，为国产雪茄工业的原料利用、产品开发和应用创新奠定基础。结果表明，多米尼加的雪茄烟叶具有坚果香、豆香、木香、焦甜香、烘烤香和干草香等风味；印尼雪茄烟叶具有较高的蜜甜香和酸香，但也有较多杂气；美国雪茄烟叶风味和杂气均不突出。3 个产地雪茄烟叶中优势细菌属为Staphylococcus、Pseudomonas 和Sphingomonas，优势真菌属为Aspergillus、Sampaiozyma 和Alternaria。不同产地雪茄烟叶中微生物群落具有显著差异，其中细菌群落的差异显著大于真菌群落。通过关联网络分析发现，细菌Staphylococcus、Corynebacterium_1、Tetragenococcus 和Atopostipes 等与雪茄烟叶的风味特征关系密切，与真菌群落相比，细菌群落与雪茄烟叶风味特征之间的联系更加密切，对雪茄烟叶的风味形成具有重要的贡献。

关键词: 雪茄烟叶, 高通量测序, 感官评吸, 风味特征, 微生物群落, 产地

CLC Number:

S572

郑天飞, 张倩颖, 李东亮, 张娟, 堵国成. 不同产地雪茄烟叶的风味特征和微生物群落分析[J]. 河南农业科学, 2022, 51(8): 45-54.

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