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In order to investigate the quality differences of cigar tobacco leaves from Yunnan production areas, microbial community structure, free amino acids and volatile flavor compounds of cigar tobacco leaves produced in Yunnan province were analyzed by high-throughput sequencing and metabolomics. O2PLS analysis and correlation analysis were used to systematically reveal the relationship between microorganisms of origin and tobacco flavor quality, and to identify functional microorganisms and synergistic taxa in tobacco. The results showed that there were differences in the microbial community structure of cigar tobacco leaves produced in Yunnan province, in which the dominant bacteria were mainly Aerococcus, Staphylococcus and Corynebacterium, and the dominant fungi were mainly Aspergillus, Cladosporium and Alternaria. 17 free amino acids were detected, and the overall amino acid content showed that Asp was the highest and Met was the lowest, with higher TAV Asp and Glu contributed more to its flavor presentation. The free amino acid flavor profiles of Lincang Yunxue No. 2 and Pu'er Yunxue No. 2 cigar tobacco leaves was more prominent. A total of 65 volatile flavor compounds were detected, mainly ketones, among which 16 different flavor compounds, including 6-Methyl-5-hepten-2-one, ß-Damascone, Phenylethyl alcohol, Decanal, and Dihydroactinidiolide, played an important role in the formation of its flavor. The overall flavor characteristics of Pu'er No. 2 were more prominent. Sphingomonas, Staphylococcus, Pseudomonas, and Oceanobacillus acted synergistically to contribute to cigar tobacco leaves flavor formation, while the relative abundance of Penicillium was negatively correlated with tobacco quality. [ABSTRACT FROM AUTHOR]

To elucidate the significant influence of microorganisms on geographically dependent flavor formation by analyzing microbial communities and volatile flavor compounds (VFCs) in cigar tobacco leaves (CTLs) obtained from China, Dominica, and Indonesia. Microbiome analysis revealed that the predominant bacteria in CTLs were Staphylococcus, Aerococcus, Pseudomonas, and Lactobacillus, while the predominant fungi were Aspergillus, Wallemia, and Sampaiozyma. The microbial communities of CTLs from different origins differed to some extent, and the diversity and abundance of bacteria were greater than fungi. Metabolomic analysis revealed that 64 VFCs were identified, mainly ketones, of which 23 VFCs could be utilized to identify the geographical origins of CTLs. Sixteen VFCs with OAV greater than 1, including cedrol, phenylacetaldehyde, damascone, beta-damascone, and beta-ionone, play important roles in shaping the flavor profile of CTLs from different origins. Combined with the correlation analysis, bacterial microorganisms were more closely related to key VFCs and favored a positive correlation. Bacillus, Vibrio, and Sphingomonas were the main flavor-related bacteria. The study demonstrated that the predominant microorganisms were essential for the formation of key flavor qualities in CTLs, which provided a theoretical reference for flavor control of CTLs by microbial technology. Key points: • It is the high OAV VFCs that determine the flavor profile of CTLs. • The methylerythritol phosphate (MEP) pathway and the carotenoid synthesis pathway are key metabolic pathways for the formation of VFCs in CTLs. • Microbial interactions influence tobacco flavor, with bacterial microorganisms contributing more to the flavor formation of CTLs. [ABSTRACT FROM AUTHOR]

This study delves into the aroma characteristics and microbial composition of filler tobacco leaves (FTLs) sourced from six distinct cigar-growing regions within Yunnan, China, following standardized fermentation. An integrated approach using gas chromatography-mass spectrometry (GC–MS), electronic nose (E-nose), and microbiome analysis was employed for comprehensive profiling. Results derived from Linear Discriminant Analysis (LDA) using E-nose data confirmed the presence of notable variability in flavor substance profiles among the FTLs from six regions. Additionally, GC–MS was used to discern disparities in volatile organic compound (VOC) distribution across FTLs from these regions, identifying 92, 81, 79, 58, 69, and 92 VOCs within each respective sample set. Significantly, 24 VOCs emerged as pivotal determinants contributing to the heterogeneity of flavor profiles among FTLs from diverse origins, as indicated by Variable Importance for the Projection (VIP) analysis. Furthermore, distinctions in free amino acid content and chemical constituents were observed across FTLs. Of noteworthy significance, solanone, isophorone, durene, (-)-alpha-terpineol, and 2,3'-bipyridine exhibited the strongest correlations with microbiome data, with fungal microorganisms exerting a more pronounced influence on metabolites, as elucidated through two-way orthogonal partial least-squares (O2PLS) modeling. These findings provide a theoretical and technical basis for accurately evaluating the synchronization of FTLs in aromas and fermentation processes, and they will enhance the quality of fermented FTLs and foster the growth of the domestic cigar tobacco industry ultimately. [ABSTRACT FROM AUTHOR]

To elucidate the significant influence of microorganisms on geographically dependent flavor formation by analyzing microbial communities and volatile flavor compounds (VFCs) in cigar tobacco leaves (CTLs) obtained from China, Dominica, and Indonesia. Microbiome analysis revealed that the predominant bacteria in CTLs were Staphylococcus, Aerococcus, Pseudomonas, and Lactobacillus, while the predominant fungi were Aspergillus, Wallemia, and Sampaiozyma. The microbial communities of CTLs from different origins differed to some extent, and the diversity and abundance of bacteria were greater than fungi. Metabolomic analysis revealed that 64 VFCs were identified, mainly ketones, of which 23 VFCs could be utilized to identify the geographical origins of CTLs. Sixteen VFCs with OAV greater than 1, including cedrol, phenylacetaldehyde, damascone, beta-damascone, and beta-ionone, play important roles in shaping the flavor profile of CTLs from different origins. Combined with the correlation analysis, bacterial microorganisms were more closely related to key VFCs and favored a positive correlation. Bacillus, Vibrio, and Sphingomonas were the main flavor-related bacteria. The study demonstrated that the predominant microorganisms were essential for the formation of key flavor qualities in CTLs, which provided a theoretical reference for flavor control of CTLs by microbial technology. Key points: • It is the high OAV VFCs that determine the flavor profile of CTLs. • The methylerythritol phosphate (MEP) pathway and the carotenoid synthesis pathway are key metabolic pathways for the formation of VFCs in CTLs. • Microbial interactions influence tobacco flavor, with bacterial microorganisms contributing more to the flavor formation of CTLs. [ABSTRACT FROM AUTHOR]

Experiments were conducted to demonstrate the effects of the drum wall temperature on the heat and mass transfer in rotary dryers. The drying characteristics of flexible filamentous particles in rotary dryers were further explored. In addition, the inlet and outlet temperatures and moisture contents of granular particles were measured. As a result, the good agreement between the simulations and experiments verified the rationale and feasibility of the numerical method. Therefore, the approach was adopted to evaluate the temperature and moisture content of wet granular particles in a rotary dryer in different conditions, for instance, drum wall temperature and rotational speed. The results revealed that the higher drum wall temperature led to hotter particles with lower outlet moisture content. Conversely, the higher rotational speed resulted in cooler particles with higher outlet moisture content due to the decrease of residence time in the rotary dryer. [ABSTRACT FROM AUTHOR]