HS-SPME-GC-MS analysis of Cyprus vineyard soil for VOCs determination

Kaikiti, Kyriaki; Omirou, Michalis; Savvides, Savvas; Ioannides, Ioannis M.; Agapiou, Agapios

doi:10.1016/j.scenv.2023.100021

Cited by 1 publication

(1 citation statement)

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“…What is more, the combination of microbiome and metabolomics techniques can better analyze the formation mechanism of flavor quality in CTLs. The headspace solid-phase microextraction method can realize the automation of the aroma enrichment process, and have the advantages of convenience and speed (Kaikiti et al 2023 ). Headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS–SPME–GC–MS) is widely used for the determination of VFCs in CTLs.…”

Section: Introductionmentioning

confidence: 99%

Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins

Wang,

Guo,

Zhang

et al. 2024

Appl Microbiol Biotechnol

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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. Graphical Abstract

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Section: Introductionmentioning

confidence: 99%