Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

• Autor(a) principal: HU,Wanrong
• Data de Publicação: 2022
• Outros Autores: CAI,Wen, LI,Dongliang, LIU,Yuanfa, LUO,Chen, XUE,Fang
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101300
• topic: cigar; tobacco fermentation; fermentation medium; sensory quality; aroma component

Abstract The cigar market is growing rapidly in China. However, insufficient aroma value and quality, as well as confused subject fragrance were found in cigar tobacco leaves (CTLs), which has greatly restricted the development of Chinese cigar. In this study, several new and effective additives, including coffee, cocoa, ginger, cumin, and rhodiola rosea, were screened out for facilitating the fermentation process. Significant improvements on the aroma and sensory quality of CTLs were detected. The above-mentioned additives can increase the contents of total sugar, alcohols, alkenes, ketonic and acid aroma components in tobacco leaves. Besides, the content of representative aroma component, such as neophytadiene, increased by 1~2 times. Moreover, abundant new aroma components were introduced into CTLs. As a result, the performances on aroma richness, aroma and smoke characteristics, as well as aftertaste and combustion of CTLs were enhanced. The findings provide a promising strategy for enhancing sensory quality of domestic CTLs and the flourishment of Chinese cigar.