Scholarlink

<p>Barrel aging is an effective process for enhancing cigar tobacco quality, yet the dynamic interplay between microbial communities and chemical-sensory changes remains poorly characterized. This study comprehensively investigated the mechanisms underlying quality evolution during wooden barrel aging of cigar tobacco leaves. Conventional chemical components exhibited an initial increase followed by a decrease throughout the aging process. A total of 104 volatile compounds were identified using GC-MS. Bacterial communities were profiled <i>via</i> 16S rRNA amplicon sequencing. Barrel aging significantly increased the complexity and sensory quality of the aroma with optimal observed at 21 d. Critically, key bacterial genera (<i>Aerococcus</i>, <i>Rhizobium</i>, <i>Brevibacterium</i>) showed significant positive correlations (<i>P</i> &lt; 0.05) with aroma enhancement and sweetness, indicating their metabolic roles in volatile synthesis. These findings establish that barrel aging drives synergistic microbial-chemical transformations, providing the integrated evidence linking microorganism-dominated processes to aroma enrichment and sensory improvement, offering a scientific basis for precision aging protocols in cigar production.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Dynamic Changes in Quality Attributes and Microbial Communities of Cigar Tobacco Leaves during Barrel Aging

  • 期刊论文

  • 发表日期：

    2026年5月12日

查看全文
  • Lijun Tian,
  • Yong Pan,
  • Qian Pu,
  • Yali Feng,
  • Ronghao Wang,
  • Haoli Wang,
  • Yujing Shan,
  • Yanyan Wang,
  • Yang Liu,
  • Hao Song,
  • Dexing Wang,
  • Ju Zhou,
  • Youzhi Shi

摘要

Barrel aging is an effective process for enhancing cigar tobacco quality, yet the dynamic interplay between microbial communities and chemical-sensory changes remains poorly characterized. This study comprehensively investigated the mechanisms underlying quality evolution during wooden barrel aging of cigar tobacco leaves. Conventional chemical components exhibited an initial increase followed by a decrease throughout the aging process. A total of 104 volatile compounds were identified using GC-MS. Bacterial communities were profiled via 16S rRNA amplicon sequencing. Barrel aging significantly increased the complexity and sensory quality of the aroma with optimal observed at 21 d. Critically, key bacterial genera (Aerococcus, Rhizobium, Brevibacterium) showed significant positive correlations (P < 0.05) with aroma enhancement and sweetness, indicating their metabolic roles in volatile synthesis. These findings establish that barrel aging drives synergistic microbial-chemical transformations, providing the integrated evidence linking microorganism-dominated processes to aroma enrichment and sensory improvement, offering a scientific basis for precision aging protocols in cigar production.