Study on quality enhancement during cigar tobacco fermentation by : insights into microbial community, volatile substances and sensory evaluation.

BACKGROUND

The fermentation characteristics of cigar tobacco leaves are closely influenced by the bacterial strains present during the process. This study aims to explore the relationship between bacterial communities and flavor, as well as the impact of key bacterial species on the overall quality of cigars.

RESULT

The results showed that was the dominant bacteria during the fermentation process. Correlations between bacterial communities and flavor revealed that was positively correlated with carotenoid degradation products, indicating its potential role in promoting flavor formation. Compared to the control groups, those inoculated with showed a significant increase in volatile aroma compounds, particularly megastigmatrienone, and dihydroactinidiolide. Additionally, inoculation with resulted in higher consumption rates of reducing sugars and total nitrogen content. However, nicotine levels were lower in the cigars treated with compared to the controls. The sensory evaluation further revealed that fermentation with notably enhanced the cigars' aroma quality, reduced irritation, and improved both aftertaste and sweetness.

CONCLUSION

In summary, the study provides valuable bacteriological resources and a theoretical foundation for optimizing industrial production processes, making it useful for enhancing the quality of cigars in large-scale manufacturing.