2020
DOI: 10.1002/jsfa.10796
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Volatile organic compounds of tobacco leaves versus waste (scrap, dust, and midrib): extraction and optimization

Abstract: BACKGROUND Volatile organic compounds are present at very low concentration but exhibit an important influence on flavor and aroma of tobacco leaves and products. During tobacco processing, at different stages, tobacco wastes occur. Since they are delivered directly from the tobacco plant, they are expected to have a similar aroma profile. RESULTS The volatile composition of three types of tobacco waste (scrap, dust, and midrib) was characterized for the first time and compared with tobacco leaves’ volatile co… Show more

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Cited by 16 publications
(11 citation statements)
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“…Phytol is an acyclic diterpene alcohol molecule and a constituent of chlorophyll with a wide range of biological effects (Islam et al, 2018). Neophytadiene was identified as a natural diterpene herbal component isolated from flue-cured tobacco (Banožić et al, 2021) and has been tested for its analgesic potential. These results indicate that PcFPPS enhanced enzymatic activity and activated terpenoid biosynthesis in plant.…”
Section: Discussionmentioning
confidence: 99%
“…Phytol is an acyclic diterpene alcohol molecule and a constituent of chlorophyll with a wide range of biological effects (Islam et al, 2018). Neophytadiene was identified as a natural diterpene herbal component isolated from flue-cured tobacco (Banožić et al, 2021) and has been tested for its analgesic potential. These results indicate that PcFPPS enhanced enzymatic activity and activated terpenoid biosynthesis in plant.…”
Section: Discussionmentioning
confidence: 99%
“…-4trimethylsilylcyclopentanol (M14), Neophytadiene (M19), and 5-Hydroxypipecolic acid (M29). Neophytadiene is a naturally volatile compound commonly found in eggplant [7] and tobacco [24]. There were 4 constitutive metabolites found in the control and treatment conditions among chili pepper genotypes, Hexadecanoic acid methyl ester (M11), 9,12,15-Octadecatrienoic acid methyl ester (M16), Methyl 9-cis ,11-trans-octadecadienoate (M17), and Phytol (M20).…”
Section: Resultsmentioning
confidence: 99%
“…As shown in Figure 1C, the total content of flavor components gradually accumulated during fermentation, and the detected flavor components mainly included degradation products of carotenoids, Maillard reaction products, degradation products of chlorophyll and degradation products of cembranoids, which could form a unique flavor of cigars (Banozic et al, 2021).…”
Section: Temporal Changes Of Physicochemical Metabolitesmentioning
confidence: 99%