Supplementary file 1_Exploring the potential of tobacco microorganisms for enhancing the flavor of naturally fermented essential oils.docx

High amylase activity was detected in most Enterobacter and Pseudomonas strains, whereas low cellulase activity and limited ethanol tolerance were generally recorded across all isolates.

A total of 174 volatile compounds were detected by HS-SPME-GC–MS, among which alcohols were the most abundant class. Seventy-four odor-active compounds were identified by relative odor activity value analysis, with ketones (2,3-butanedione) and aldehydes ((E, E)-2,4-Decadienal, (E)-2-nonenal) being highlighted as key contributors to sweetness, fatty, and green aroma. The strains were categorized into two metabolic aroma types: ketone type, aldehyde type, which were associated with pyruvate and lipoxygenase pathways.