A multi-omics fusion of metabolomics, lipidomics, and flavoromics to analyze the effect of enzyme treatment on tobacco quality

Tobacco leaves were treated with mesophilicα-amylase, pectinase, and lipase, respectively, of which the perceived aroma and distinctive flavor were evaluated by smoking. Additionally, metabolomics, lipidomics, and flavoromics were combined to further explore the effects of different enzyme treatments on the composition of the tobacco leaves. It was found that the irritancy and offensive taste of the tobacco leaves were reduced, and the quality of aroma was improved by enzyme treatment. Pectinase-treated tobaccos were rated highest for sweet aroma, while lipase-treated tobaccos excelled at improving the concentration and volume of aroma. The total relative abundances of lipid and lipid-like molecules in tobacco leaves were markedly diminished following treatment with either pectinase or lipase. Besides, the acid volatiles content increased by 18.96 % after mesophilicα-amylase treatment, and decreased by more than 35 % after separate treatment with pectinase or lipase. The ester content was reduced by over 22 % after treatment with pectinase and lipase, respectively. These results provide a feasible approach for improving the sensory quality of tobacco through targeted enzyme treatment. • Mesophilicα-amylase, pectinase, and lipase reduced the irritation of tobacco. • Pectinase performed best in improving the aroma quality of tobacco leaves. • Pectinase and lipase reduced the alcohol volatiles content in tobacco by over 20 %. • This study contributed to the targeted enhancement of tobacco quality.