Influence of microbiota and metabolites on the quality of tobacco during fermentation

BMC Microbiology

Table 1 The content of aroma components of tobacco leaves in different groups

Components (μg/g)	Groups
Components (μg/g)	control	25 °C/2 weeks	25 °C/4 weeks	25 °C/6 weeks	35 °C/2 weeks	35 °C/4 weeks	35 °C/6 weeks	45 °C/2 weeks	45 °C/4 weeks	45 °C/6 weeks
Solanone	4.758	4.938	5.208	6.655	7.194	7.447	7.476	8.439	12.002	12.008
Geranylacetone	0.500	0.530	0.593	1.171	0.946	1.209	1.344	1.373	1.753	1.908
β- ionone	0.902	0.877	0.840	0.752	0.808	0.782	0.685	0.801	0.761	0.603
Ionone oxide	2.789	2.500	2.190	2.071	2.299	2.102	1.755	2.188	1.953	1.422
Dihydroactinidiolide	4.224	4.699	5.247	6.565	5.868	7.340	8.350	7.008	7.608	8.215
Megastigmatrienone 1	0.465	0.503	0.538	0.555	0.617	0.709	0.818	0.829	0.984	1.024
Megastigmatrienone 2	3.154	3.170	3.355	3.434	3.732	4.348	4.695	4.929	5.811	6.238
Megastigmatrienone 3	0.423	0.489	0.563	0.572	0.711	0.818	0.811	0.931	1.089	1.082
3-hydroxy-β - dihydro damadone	0.236	0.256	0.305	0.487	0.750	0.890	1.067	1.178	1.644	1.700
Megastigmatrienone 4	2.068	2.104	2.111	3.963	4.471	4.911	5.037	5.434	6.076	5.689
3-Oxo-α-ionol	58.326	62.240	63.806	67.865	65.329	79.524	60.731	55.774	65.583	46.688
Neophytadiene	338.195	349.413	362.707	375.111	351.408	410.975	422.262	428.902	492.098	455.894
3-Hydroxysolavetivone	3.372	3.697	4.171	4.295	3.922	4.200	5.831	6.092	6.522	6.558
β-farnesene	7.390	8.511	11.016	12.015	9.232	13.111	12.356	11.184	14.340	12.271
Total aroma (except neophytediene)	88.607	94.511	99.945	110.400	105.879	127.391	110.956	106.159	126.128	105.408
Total aroma	426.802	443.925	462.651	485.511	457.287	538.366	533.218	535.061	618.226	561.301

The tobacco leaves were fermented at 25 °C, 35 °C, and 45 °C (90% relative humidity), and samples were collected after 2, 4, and 6 weeks

ISSN: 1471-2180