Effects of Tangerine Peel Flavonoids on Cigar Tobacco Fermentation Flavor and Microbes

157 volatile compounds were identified in cigar tobacco leaves during a 30-day fermentation experiment. Gas chromatography–ion mobility spectrometry and microbiome sequencing were used to analyze flavor compounds and microbial community dynamics under different flavonoid treatments. The dataset, authored by Jian Zhang and licensed CC-BY-4.0, provides insights into how specific flavonoids modulate fermentation outcomes.

Use Cases

• Modeling relationships between specific microbial genera (e.g., Staphylococcus, Sphingomonas) and volatile flavor compounds (e.g., esters, ketones) based on described correlations.
• Comparing the effects of different flavonoid treatments (hesperidin, nobiletin, tangeretin) on microbial diversity and fungal richness as described.
• Analyzing the impact of flavonoid mixtures on suppressing harmful microorganisms and altering bacterial phylum proportions (e.g., Firmicutes, Proteobacteria).

Strengths

• Identifies 157 volatile compounds in the tobacco leaves.
• Documents microbial community dynamics over a 30-day fermentation period.
• Compares four distinct treatment groups (CPG, CCPS, JPS, HHHT) with specific outcomes.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is small at 62.2 KB, indicating limited scope.

Provenance

Source

figshare

Collection Method

Experimental data from gas chromatography–ion mobility spectrometry (GC-IMS) and microbiome sequencing (16S rRNA, ITS).

Time Range

Covers a 30-day fermentation process.

Freshness

Last updated 2026-05-04 05:33:10; freshness should be verified.