School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
J Chromatogr A. 2024 Sep 27;1733:465241. doi: 10.1016/j.chroma.2024.465241. Epub 2024 Aug 16.
Cigars, treasured for their rich aromatic profiles, occupy a notable segment in the global consumer market. The objective of this study was to characterize the volatile aroma compounds that shape the flavor profiles of six distinct varieties of Great Wall cigars, contributing to the understanding of cigar aroma analysis. Utilizing HS-GC-IMS and sensory evaluation, the study discerned the aroma profiles of GJ No. 6 (GJ), Animal from the Chinese zodiac (SX), Range Rover No. 3 Classic (JD), Miracle 132 (QJ), Sheng Shi No. 5 (SS), and Red 132 (HS) cigars. The analysis uncovered a spectrum of characteristic aromas, including tobacco, creaminess, cocoa, leather, baking, herbaceous, leathery, woodsy, and fruity notes. A total of 88 compounds were identified, categorized into 11 chemical classes, with their quantities varying among the cigars in a descending order of QJ, JD, GJ, SS, HS, and SX. 24 compounds, such as 2-heptanone, n-butanol, 2,6-dimethylpyrazine and 2-furfuryl methyl sulfide were considered as key differential components. The volatile components were effectively differentiated using principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and cluster analysis, revealing correlations between sensory attributes, key components, and electronic nose (E-nose). This research introduces a novel method for analyzing volatile aroma components in cigars, offering insights to enhance cigar quality and to foster the development of new products with unique aroma profiles.
雪茄因其浓郁的芳香而备受珍视，在全球消费市场中占据着显著的地位。本研究旨在对长城雪茄六种不同品种的挥发性香气化合物进行特征分析，以帮助了解雪茄的香气分析。本研究采用顶空-气相色谱-离子迁移谱（HS-GC-IMS）和感官评价法，对 GJ No.6（GJ）、生肖动物（SX）、揽胜 3 号经典（JD）、奇迹 132（QJ）、盛世 5 号（SS）和红 132（HS）雪茄的香气特征进行了分析。研究结果揭示了这些雪茄所具有的一系列特征香气，包括烟草、乳脂香、可可香、皮革香、烘烤香、草本香、皮革香、木香和果香等。共鉴定出 88 种化合物，分为 11 个化学类别，这些化合物在不同雪茄中的含量呈递减趋势，即 QJ>JD>GJ>SS>HS>SX。24 种化合物，如 2-庚酮、正丁醇、2,6-二甲基吡嗪和 2-糠基甲基硫醚被认为是关键差异成分。通过主成分分析（PCA）、正交偏最小二乘法判别分析（OPLS-DA）和聚类分析，有效地对挥发性成分进行了区分，揭示了感官属性、关键成分和电子鼻（E-nose）之间的相关性。该研究引入了一种分析雪茄中挥发性香气成分的新方法，为提高雪茄品质和开发具有独特香气特征的新产品提供了思路。
