Yao Lan, Huang Chenyi, Ding Jingyi, Zhang Tongtong, Yu Jun, Yang Chunlei, Chen Xiong
Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National "111" Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China.
Hubei Institute of Tobacco Science, Wuhan, China.
Front Bioeng Biotechnol. 2022 Dec 21;10:1093755. doi: 10.3389/fbioe.2022.1093755. eCollection 2022.
There are various degrees of defects of cigar filler leaves after air drying. In order to improve the quality and plant-derived aroma content of cigar filler leaves, nine aroma-producing yeasts were applied in artificially solid-state fermentation of cigar filler leaves in this study. The differences with various yeasts application were compared by chemical composition and GC-MS analysis. The results showed that 120 volatile components were identified and quantified in cigar filler leaves after fermentation, including aldehydes (25 types), alcohols (24 types), ketones (20 types), esters (11 types), hydrocarbons (12 types), acids (4 types) and other substances (23 types). Based on the analysis of odor activity value (OAV), the OVA of fruity and floral aroma components were higher. It was found that floral aroma are the representative aroma types of cigar filler leaves treated with , , an R6. After being inoculated with J1, J4 and P3, the OAV of fruity aroma in cigar filler leaves was the highest, followed by tobacco aroma and woody aroma. The correlation between volatile components of cigar filler leaves with different yeasts was revealed after PCA analysis. It was concluded that the quality of cigar filler leaves was improved, and cigar filler leaves fermented with different yeasts showed different flavor.
雪茄填充叶自然风干后存在不同程度的缺陷。为提高雪茄填充叶的品质和植物源香气含量，本研究将9种产香酵母应用于雪茄填充叶的人工固态发酵。通过化学成分分析和GC-MS分析比较了不同酵母应用的差异。结果表明，发酵后的雪茄填充叶中鉴定并定量出120种挥发性成分，包括醛类（25种）、醇类（24种）、酮类（20种）、酯类（11种）、烃类（12种）、酸类（4种）和其他物质（23种）。基于气味活性值（OAV）分析，果香和花香类香气成分的OAV较高。发现花香是经 、 、 以及R6处理的雪茄填充叶的代表性香气类型。接种J1、J4和P3后，雪茄填充叶中果香的OAV最高，其次是烟草香和木香。主成分分析（PCA）揭示了不同酵母处理的雪茄填充叶挥发性成分之间的相关性。得出结论，雪茄填充叶的品质得到了提高，不同酵母发酵的雪茄填充叶呈现出不同的风味。
