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Microbiome analysis revealed that the predominant bacteria in CTLs were <jats:italic>Staphylococcus<\/jats:italic>, <jats:italic>Aerococcus<\/jats:italic>, <jats:italic>Pseudomonas<\/jats:italic>, and <jats:italic>Lactobacillus<\/jats:italic>, while the predominant fungi were <jats:italic>Aspergillus<\/jats:italic>, <jats:italic>Wallemia,<\/jats:italic> and <jats:italic>Sampaiozyma<\/jats:italic>. The microbial communities of CTLs from different origins differed to some extent, and the diversity and abundance of bacteria were greater than fungi. Metabolomic analysis revealed that 64 VFCs were identified, mainly ketones, of which 23 VFCs could be utilized to identify the geographical origins of CTLs. Sixteen VFCs with OAV greater than 1, including cedrol, phenylacetaldehyde, damascone, beta-damascone, and beta-ionone, play important roles in shaping the flavor profile of CTLs from different origins. Combined with the correlation analysis, bacterial microorganisms were more closely related to key VFCs and favored a positive correlation. <jats:italic>Bacillus<\/jats:italic>, <jats:italic>Vibrio<\/jats:italic>, and <jats:italic>Sphingomonas<\/jats:italic> were the main flavor-related bacteria. The study demonstrated that the predominant microorganisms were essential for the formation of key flavor qualities in CTLs, which provided a theoretical reference for flavor control of CTLs by microbial technology.<\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Key points<\/jats:title>\n            <jats:p>\u2022 <jats:italic>It is the high OAV VFCs that determine the flavor profile of CTLs.<\/jats:italic>\n            <\/jats:p>\n            <jats:p>\u2022 <jats:italic>The methylerythritol phosphate (MEP) pathway and the carotenoid synthesis pathway are key metabolic pathways for the formation of VFCs in CTLs.<\/jats:italic>\n            <\/jats:p>\n            <jats:p>\u2022 <jats:italic>Microbial interactions influence tobacco flavor, with bacterial microorganisms contributing more to the flavor formation of CTLs.<\/jats:italic>\n            <\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Graphical Abstract<\/jats:title>\n          <\/jats:sec>","DOI":"10.1007\/s00253-024-13032-6","type":"journal-article","created":{"date-parts":[[2024,2,26]],"date-time":"2024-02-26T09:03:15Z","timestamp":1708938195000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":47,"title":["Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins"],"prefix":"10.1007","volume":"108","author":[{"given":"Haiqing","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongfeng","family":"Guo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingzhu","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guanglong","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaqi","family":"Shi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinglong","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Naihong","family":"Ding","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangsong","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5455-8240","authenticated-orcid":false,"given":"Xingjiang","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2024,2,26]]},"reference":[{"key":"13032_CR1","doi-asserted-by":"publisher","first-page":"109284","DOI":"10.1016\/j.foodres.2020.109284","volume":"135","author":"E Bancalari","year":"2020","unstructured":"Bancalari E, Montanari C, Levante A, Alinovi M, Neviani E, Gardini F, Gatti M (2020) Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese. 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