Preparation of an exogenous additive from Psoralea corylifolia fruit and its flavor-modifying effects on cigar tobacco leaves

Preparation of an exogenous additive from Psoralea corylifolia fruit and its flavor-modifying effects on cigar tobacco leaves

Abstract Psoralea corylifolia fruit (PCF) is a well-known traditional Chinese medicine and food, but its potential applications as a flavor-modifying exogenous additive (EA) for cigar fermentation has rarely been reported. In this study, a new type of PCF-derived EA was developed by enzymatic hydrol...

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Bibliographic Details
Main Authors: Tianxiao Li, Dayuan Zhang, Jinshan Lei, Lingbo Ji, Ting Zhou, Yuhong Jia, Lulu Liu, Xuewei Jia, Baojiang He, Xianghua Zeng
Format: Article
Language:English
Published: Nature Portfolio 2025-07-01
Series:Scientific Reports
Subjects:
Psoralea corylifolia
Enzymatic hydrolysis
Cigar tobacco leaves
Exogenous additive
Online Access:https://doi.org/10.1038/s41598-025-03784-0
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https://doi.org/10.1038/s41598-025-03784-0

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