烟草科技2026，Vol.59Issue(4)：40-48,9.DOI:10.16135/j.issn1002-0861.2025.0457
基于挥发性代谢组分析翻垛温度对雪茄烟叶风味物质的影响
Effects of pile turnover temperature on flavor compounds in cigar tobacco leaves based on volatile metabolomics analysis
摘要
Abstract
In order to clarify the effects of pile turnover temperature on the flavor compounds of cigar tobacco leaves,four pile turnover temperatures,37,40,43 and 46℃,for Xiangxue No.1 were studied to analyze the differences in flavor compounds of cigar tobacco leaves at the different pile turnover temperatures.The results showed that terpenoids,esters,and heterocyclic compounds were important flavor compounds that caused flavor changes under the pile turnover temperature regulation,with esters showing the most significant temperature response.With the increasing temperature,ester compounds exhibited complex temperature response trends including accumulation and degradation under the different treatments.Ketones were significantly enriched under the high temperature conditions,while heterocyclic compounds were mainly degraded,both exhibiting relatively uniform response patterns.Orthogonal partial least squares discriminant analysis(OPLS-DA)combined with relative odor activity value(rOAV)analysis identified methyl benzoate,α-ionone,(E)-3-phenylallyl acetate,and isobutyl geraniate as key flavor compounds contributing to the floral scent of the cigar leaves.Their contents decreased significantly under the high temperature treatment,which was an important reason for the weakening of floral style characteristics.Based on these results,when fermenting cigar tobacco leaves,the pile turnover temperature should be reasonably selected according to the characteristics of the original tobacco style.The tobacco leaves with floral scent should not undergo high temperature fermentation,and a pile turnover temperature range of 40-43℃is recommended.关键词
雪茄烟叶/人工堆垛发酵/发酵温度/风味物质/挥发性代谢组Key words
Cigar tobacco leaf/Artificial piled fermentation/Fermentation temperature/Flavor compound/Volatile metabolome分类
轻工纺织引用本文复制引用
时向东,丁松爽,裴禹冰,王振华,汪薇,全益华,刘欣瑶,刘杰,谭永浩,杜嘉昊..基于挥发性代谢组分析翻垛温度对雪茄烟叶风味物质的影响[J].烟草科技,2026,59(4):40-48,9.基金项目
湖南省烟草公司张家界市公司科技项目"张家界'天门雪'茄芯烟叶风格定位与特色彰显技术研究"(202502). （202502）
