{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,5]],"date-time":"2026-05-05T03:00:15Z","timestamp":1777950015682,"version":"3.51.4"},"reference-count":30,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T00:00:00Z","timestamp":1777852800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"\n Introduction<\/jats:title>\n It 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.<\/jats:p>\n <\/jats:sec>\n \n Methods<\/jats:title>\n Three major tangerine peel flavonoids, hesperidin (CPG), nobiletin (CCPS) and tangeretin (JPS), were applied during the fermentation of CTL) to evaluate their effects on fermentation outcomes. Gas chromatography\u2013ion mobility spectrometry (GC-IMS) and microbiome analysis based on 16S rRNA and internal transcribed spacer sequencing were employed to characterize volatile flavor compounds and microbial community dynamics during the 30 days of fermentation.<\/jats:p>\n <\/jats:sec>\n \n Results<\/jats:title>\n \n A total of 157 volatile compounds were identified in CTL in this study. All tangerine peel flavonoid treatments improved the flavor quality of tobacco leaves by modulating the microbial community. The CPG group was enriched in esters and acids (e.g., n-amyl formate and propyl acetate), contributing to fruity aroma, with high relative abundances of\n Firmicutes<\/jats:italic>\n and\n Staphylococcus<\/jats:italic>\n , and a slight increase in\n Bacillus<\/jats:italic>\n . The CCPS group accumulated abundant ketones (e.g., 3-methyl-2-cyclopenten-1-one, 3-pentanone, and 2-hydroxy-2-methyl-4-pentanone), providing caramel-like sweetness and enhancing the smoke body, while the enrichment of\n Sphingomonas<\/jats:italic>\n ,\n Rhizobium<\/jats:italic>\n and other genera elevated bacterial diversity. The JPS group formed characteristic volatile compounds showed the highest fungal richness among all treatments. The mixed flavonoid (HHHT) group exhibited the highest abundance of\n Firmicutes<\/jats:italic>\n and\n Staphylococcus<\/jats:italic>\n , the lowest proportion of\n Proteobacteria<\/jats:italic>\n , nearly undetectable harmful microorganisms, and the lowest microbial diversity. All treatment groups shared certain microbial trends, but distinct microbial profiles were observed among the CPG, CCPS, JPS, and HHHT groups, with significant correlations between key microorganisms and volatile flavor compounds\n <\/jats:p>\n <\/jats:sec>\n \n Discussion<\/jats:title>\n In this study, the influence of tangerine peel flavonoids on CTL flavor quality and microbial community was systematically analyzed. These findings demonstrated that tangerine peel flavonoids enhanced flavor of CTL by modulating microbial communities during fermentation, and this provides new insights into CTL processing.<\/jats:p>\n <\/jats:sec>","DOI":"10.3389\/fmicb.2026.1793725","type":"journal-article","created":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T05:33:29Z","timestamp":1777872809000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of tangerine peel flavonoids on flavor compounds and microbial communities in cigar tobacco fermentation: insights from ion migration chromatography and microbiomics"],"prefix":"10.3389","volume":"17","author":[{"given":"Jian","family":"Zhang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, Laboratory of Industrial Fermentation Microbiology (Ministry of Education),College of Biotechnology, Tianjin University of Science and Technology","place":["Tianjin, China"]},{"name":"Future Food (Baima) Research Institute","place":["Nanjing, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yinfeng","family":"Ren","sequence":"additional","affiliation":[{"name":"Future Food (Baima) Research Institute","place":["Nanjing, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yun","family":"Jia","sequence":"additional","affiliation":[{"name":"China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.","place":["Chengdu, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bo","family":"Li","sequence":"additional","affiliation":[{"name":"School of Grain Science and Technology, Jiangsu University of Science and Technology","place":["Zhenjiang, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chong","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University","place":["Wuxi, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wanrong","family":"Hu","sequence":"additional","affiliation":[{"name":"China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.","place":["Chengdu, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shiru","family":"Jia","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, Laboratory of Industrial Fermentation Microbiology (Ministry of Education),College of Biotechnology, Tianjin University of Science and Technology","place":["Tianjin, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dongliang","family":"Li","sequence":"additional","affiliation":[{"name":"China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.","place":["Chengdu, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuanfa","family":"Liu","sequence":"additional","affiliation":[{"name":"Future Food (Baima) Research Institute","place":["Nanjing, China"]},{"name":"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University","place":["Wuxi, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2026,5,4]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"1440961","DOI":"10.3389\/fbioe.2024.1440961","article-title":"Effects of different adding methods of fermentation medium on the quality of cigar.","volume":"12","author":"Cai","year":"2024","journal-title":"Front. 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