Molecular mechanism study on the contribution of open-fire flue-curing technology to tobacco leaf aroma

作者：Kaiyuan Gu, Jialiang Li, Lu Zhao, Jiaen Su, Wei Xu, Xianglu Liu, Binbin Hu, Yonglei Jiang, Yi Chen · 发表于：Chemical and Biological Technologies in Agriculture · 年份：2025 · DOI：10.1186/s40538-025-00784-0 · 被引用次数：9 · 研究领域：Biochemical and biochemical processes、Phytochemicals and Antioxidant Activities、Free Radicals and Antioxidants

This study compared the effects of open-fire flue-curing and conventional curing methods on the aroma and chemical composition of K326 tobacco leaves, aiming to reveal the molecular mechanisms of aroma formation during open-fire flue-curing. The results showed that after curing, the leaves from conventional curing appeared orange-yellow, while those from open-fire flue-curing exhibited a brownish color. Sensory evaluation indicated that the leaves absorbed the combustion aroma of pine wood, resulting in an elegant woody fragrance, enhanced pungency, and a harmonious balance between the pungency and woodiness, with a rich aroma and prominent flavor. Physical and chemical analyses indicated that, Unlike conventional curing, the rate of moisture loss in open-fire flue-cured leaves was slower. Between 38 °C and 42 °C, the moisture content of conventionally cured leaves decreased by 9.96%, while that of open-fire flue-cured leaves decreased by only 5.18%. Meanwhile, during this phase, the activity of polyphenol oxidase (PPO) in open-fire flue-cured leaves was significantly higher than in conventionally cured leaves. Phenolic compound analysis showed that, Compared to conventional curing, the scopolamine content in open-fire cured leaves decreased by 33.85%, while the contents of neochlorogenic acid, chlorogenic acid, and rutin increased significantly to 1.63, 11.59, and 16.46 mg/g, respectively. An integrated metabolomics and proteomics analysis identified phenylalanine metabolism...