Characteristic volatile product analysis of moldy cigar wrapper and filler using gas chromatography-ion mobility spectrometry.

Monitoring the changes of food products with easily applicable technique is important for the quality control of the products. Cigar wrapper and filler easily get moldy due to the existence of the native bacterial in the material and the moisture storage/production condition. Herein, we investigate the volatile compounds produced during the culture of tobacco using chromatography-ion mobility spectrometry (GC-IMS). 114 and 112 volatile compounds are determined with GC-IMS for the cultured cigar wrapper and cigar filler, respectively. Detailed fingerprint analysis and principal component analysis identify a series of compounds that can be used for the evaluation of the degree of mold development on cigar wrapper/filler. The results reported in this work may provide useful information for the quality evaluation of food products.