Effects of tangerine peel flavonoids on flavor compounds and microbial communities in cigar tobacco fermentation: insights from ion migration chromatography and microbiomics
Yuanfa Liu
IntroductionIt is reported that addition of tangerine peel extract (flavonoids) can significantly improve the quality and flavor of tobacco leaves during fermentation. Nobiletin, tangeretin and hesperidin are the predominant flavonoids present in tangerine peel. However, their effects on the fermentation process of cigar tobacco leaves (CTL) have not yet been elucidated.MethodsThree major tangerine peel flavonoids, hesperidin (CPG), nobiletin (CCPS) and tangeretin (JPS), were applied during the