Characterization of Volatile Organic Compounds and Aroma Sensory Properties in Yunnan Cigar

Characterization of Volatile Organic Compounds and Aroma Sensory Properties in Yunnan Cigar

To characterize volatile organic compounds (VOCs) and aromatic sensory properties in Yun cigar, 27 samples from four origins were analyzed using SPME–HS–GC/MS and sensory analysis. The investigation results were analyzed using principal component analysis (PCA), Fisher linear discriminant analysis (...

Full description

Saved in:

Bibliographic Details
Main Authors:	Yuping Wu, Haiyu Zhang, Wenyuan Wang, Guanghui Kong, Zaiming Li, Tikun Zhang, Miaochang Wang, Dong Yang, Chengming Zhang, Yongping Li, Jin Wang
Format:	Article
Language:	English
Published:	Wiley 2024-01-01
Series:	Journal of Analytical Methods in Chemistry
Online Access:	http://dx.doi.org/10.1155/2024/9583022
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Unraveling the microbiome–aroma Nexus: a metagenomic and volatile compound analysis of Yunnan cigars
by: Jing Pan, et al.
Published: (2025-07-01)

Decoding key aroma components of three cigar tobacco leaves based on molecular sensory science
by: Zhang Xiaowei, et al.
Published: (2025-07-01)

Characterization of the key aroma compounds in cigar filler tobacco leaves from different production regions
by: Chenxi Jiang, et al.
Published: (2024-12-01)

Integrated microbiology and metabolomics analysis reveal the fermentation process and the flavor development in cigar tobacco leaf
by: Guanghai Zhang, et al.
Published: (2025-06-01)

Volatile Emissions of Cigar Smoke and Their Predicted Impact on Indoor Air Quality
by: Zhang Hongfei, et al.
Published: (2025-01-01)

Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation
by: Qi Pei, et al.
Published: (2025-02-01)

Integration of volatile and non-volatile metabolites and the transcriptome reveals the formation mechanisms of differential aroma compounds between Pyrus communis and Pyrus pyrifolia cultivars
by: Jiao Wang, et al.
Published: (2025-04-01)

The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds
by: Chenxi Ji, et al.
Published: (2025-12-01)

Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice
by: GUAN Lina, et al.
Published: (2024-06-01)

Characterization of aroma profile and microbial community of cigar tobacco leaves from different aging periods and varieties and their correlations analysis
by: Jian Liu, et al.
Published: (2025-07-01)

Effects and mechanisms of fermentation media on sensory qualities, nonvolatile components, and microbiota in cigar tobacco leaves
by: Qianying Zhang, et al.
Published: (2025-06-01)

Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques
by: Dandan Pu, et al.
Published: (2021-01-01)

Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma
by: Qin Zeng, et al.
Published: (2025-07-01)

Characterization of aroma profiles and microbial communities of cigar tobacco leaves from different varieties and origins and their correlations analysis
by: Zhaoliang Geng, et al.
Published: (2025-07-01)

IDENTIFICATION OF THE MAIN VOLATILE COMPOUNDS RESPONSIBLE FOR THE AROMA OF SAUVIGNON BLANC WINES
by: Valerica Luminita VISAN, et al.
Published: (2017-01-01)

Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds
by: Bin Lu, et al.
Published: (2021-03-01)

Publisher Correction: Characterization of aroma profiles and microbial communities of cigar tobacco leaves from different varieties and origins and their correlations analysis
by: Zhaoliang Geng, et al.
Published: (2025-08-01)

Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds
by: Yvonne Guckenbiehl, et al.
Published: (2025-03-01)

Effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation
by: Wanrong Hu, et al.
Published: (2025-05-01)

Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee
by: Chong LU, et al.
Published: (2025-01-01)

Analysis of rice characteristic volatiles and their influence on rice aroma
by: Shuimei Li, et al.
Published: (2024-01-01)

Effect of Different Substrate Mixtures on Volatile Aroma Compounds and Antioxidant Activity of Maitake Mushroom
by: Mehmet Zahit Aydın, et al.
Published: (2021-07-01)

Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale
by: ZHANG Mengqi, JIA Qiqian, LIANG Qishan, HAO Nan, MA Yuwen, WANG Jing
Published: (2025-07-01)

Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis
by: Xuexue Zheng, et al.
Published: (2025-01-01)

Characterization of volatile compounds in mozzarella cheeses made from bovine and buffalo milk by different aroma extraction and identification methods
by: Zhijie Yang, et al.
Published: (2025-04-01)

Characterization of Key Aroma Compounds in Aged Chinese <i>Nongxiangxing</i> Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds
by: Peiqi Li, et al.
Published: (2025-07-01)

Comprehensive Evaluation of Yunnan Potato Landraces: Agronomic, Sensory, and Nutritional Traits
by: Ying Wang, et al.
Published: (2025-04-01)

The impact of gradient variable temperature fermentation on the quality of cigar tobacco leaves
by: Qianying Zhang, et al.
Published: (2024-12-01)

Rapid detection of pork and pig derivatives based on volatile compounds aroma using electronic nose
by: Ismarti Ismarti
Published: (2021-12-01)

Characterization of Key Aroma Compounds of <i>Zhuyeqing</i> by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
by: Lihua Wang, et al.
Published: (2025-01-01)

Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Çanakkale
by: Onur Guneser, et al.
Published: (2016-01-01)

Recent Advances in Metal Oxide Semiconductor Heterojunctions for the Detection of Volatile Organic Compounds
by: Shengming Zhang, et al.
Published: (2024-11-01)

Analysis of resinous aroma characteristic flavor compounds of American flue-cured tobacco leaves through molecular sensory
by: Tianxiao Li, et al.
Published: (2025-12-01)

Effect of sodium chloride and potassium chloride concentration on physicochemical, volatile aroma, and sensory characteristics of tempeh-based soy sauce
by: Zahidah Hana Luthfiyah, et al.
Published: (2025-01-01)

Effect of <i>Tricholoma matsutake</i> Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie
by: Yuyue Qin, et al.
Published: (2025-06-01)

Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation
by: Sixuan Wang, et al.
Published: (2025-05-01)

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test
by: Yingqi Zhou, et al.
Published: (2025-07-01)

Comparative analysis of key aroma compounds in air-frying roasted pork from five species
by: Lin Li, et al.
Published: (2024-12-01)

Associations of volatile organic compounds/semi-volatile organic compounds exposure on asthma: A review of epidemiological studies and diagnostic applications
by: Tiantian GU, et al.
Published: (2025-06-01)

Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk
by: İlhan Gün
Published: (2022-01-01)