Chemical Changes in the Harvested Tobacco Leaf: Part I. Chemical and Enzymic Conversions During the Curing Process

Frankenburg, W. G.

doi:10.1002/9780470122518.ch8

Cited by 5 publications

(9 citation statements)

References 109 publications

(12 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous studies have found increased lignin methoxyl contents in tobacco leaves after fermentation. and a portion of cellulose was oxidized, contributing to the changes in tension of fermented tobacco leaves (1), Our results also showed that leaf tension increased at the beginning and then decreased during fermentation, which was consistent with previous studies (Fig. 2B).…”

Section: Discussionsupporting

confidence: 93%

“…Cigar tobacco leaves are still crude after air curing. Changes in chemical composition that occur during air-curing constitute preparatory rather than the decisive steps on the way from the green tobacco leaves to the satisfactory and industrially acceptable smoking quality (1). It is necessary to carry out sweating or 3 / 32 aging for a certain period of time to eliminate the pungent and bitter taste of the leaves and to boost accumulations of aromatic compounds that may originate from the products burned and distilled during smoking (2).…”

Section: Abstract: Cigar Tobacco Leaf; Fermentation; Microbial Commun...mentioning

confidence: 99%

“…Frankenburg proposed that tobacco leaf fermentation was a process of substance transformation catalyzed by enzymes (1,2). The enzyme activity in tobacco leaf cells was higher under high temperature and high humidity conditions.…”

Section: / 32mentioning

confidence: 99%

“…There are many enzymes in tobacco leaf cells, which are the main catalytic factors involved in many chemical transformation pathways during tobacco leaf fermentation (6, 7). Frankenburg proposed that tobacco leaf fermentation was a process of substance transformation catalyzed by enzymes (1, 2). The enzyme activity in tobacco leaf cells was higher under high temperature and high humidity conditions.…”

mentioning

confidence: 99%

See 3 more Smart Citations

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation

Zhang

Zhao

et al. 2023

Preprint

View full text Add to dashboard Cite

Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading macromolecular organic compounds. We investigated the dynamics of metabolite profiles, bacterial and fungal communities and their interactions during fermentation using cigar leaves from three geographic regions. The results showed that the contents of total sugar, reducing sugar, starch, cellulose, lignin, pectin, polyphenol and protein in cigar tobacco leaves was significantly decreased during fermentation. Notably, the furfural, neophytadiene, pyridine, benzyl alcohol, geranyl acetone, 2-butanone, 3-hydroxy-, N-hexanal, isoamylalcohol and 2,3-pentanedione were important features volatile aroma compounds during fermentation. The α-diversity of fungi and bacteria initially increased and then decreased during fermentation. The microbial diversity was influenced by fermentation stages and growing locations, in which the fermentation stages had greater impacts on the microbial diversity than locations. Microbiome profiling had identified several core bacteria including Sphingomonas, Bacillus, Staphylococcus, Pseudomonas, Ralstonia, Massilia and Fibrobacter. Fungal biomarkers included Aspergillus, Penicillium, Fusarium, Cladosporium and Trichomonascus. Interestingly, the molecular ecological networks showed that the core taxa had significant correlations with metabolic enzymes and physicochemical properties; bacteria and fungi jointly participated in the carbohydrate and nitrogen compound degrading and volatile aroma compound chemosynthesis processes during fermentation. These studies provide insights into the coupling of material conversion and microbial community succession during leaf fermentation.

show abstract

Section: Discussionsupporting

confidence: 93%

Section: Abstract: Cigar Tobacco Leaf; Fermentation; Microbial Commun...mentioning

confidence: 99%

Section: / 32mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation

Zhang

Zhao

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…Curing is a drying process by which the biochemical ingredients are altered and is managed under controlled temperature and moisture conditions (Frankenburg, 1946;Bacon et al 1952). In this process, the alteration of starch to sugars is one of the most important determinants of the quality of cigarette materials.…”

Section: Introductionmentioning

confidence: 99%

Starch degradation by alpha-amylase in tobacco leaves during the curing process

Yamaguchi

Suzuki

Makino

2013

Soil Science and Plant Nutrition

View full text Add to dashboard Cite

Tobacco (Nicotiana tabacum L.) leaf starch is degraded to sugars through curing (42°C/82.3% relative humidity/72 h). Total carbohydrate content remained almost constant, starch content decreased markedly, and soluble sugar content (mostly glucose) increased. α-Amylase and starch phosphorylase activities increased sixfold and threefold, respectively, whereas β-amylase activity was unaltered and isoamylase activity decreased. Increased α-amylase activity was accompanied by increased α-amylase protein levels. Although tobacco has four α-amylase gene members, only NtAMY1 mRNA levels increased. For other starch degradation genes, such as NtBAM1 and NtBMY2 (β-amylase), NtISO1 and NtISO2 (isoamylase) and NtGWD1 and NtGWD3 (glucan water dikinase), the mRNA levels remained unaltered during the first 48 h of curing. NtAMY1 expression was induced by osmotic stress but was unaffected by high temperature and/or injury stresses. Similarly, soluble sugar contents were largely increased by osmotic stress. This suggests that starch is degraded by α-amylase during curing and that α-amylase is coded by NtAMY1, induced by osmotic stress.

show abstract

Investigation on water distribution and state in tobacco leaves with stalks during curing by LF-NMR and MRI

et al. 2018

View full text Add to dashboard Cite

Chemical Changes in the Harvested Tobacco Leaf: Part I. Chemical and Enzymic Conversions During the Curing Process

Cited by 5 publications

References 109 publications

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation

Starch degradation by alpha-amylase in tobacco leaves during the curing process

Investigation on water distribution and state in tobacco leaves with stalks during curing by LF-NMR and MRI

Contact Info

Product

Resources

About