关键词: 雪茄, 茄芯, 工业发酵, 中性香气成分

Abstract: In order to explore the effect of industrial fermentation on neutral aroma components of cigar core, the neutral aroma components of cigar core samples in five stages from raw material to pile out were detected by simultaneous distillation extraction-gas chromatography-mass spectrometry. The results showed that 59 neutral aroma components were detected in the industrial fermentation of cigar core, mainly ketones and alcohols. During the fermentation process, the number of types of neutral aroma components in cigar core did not change significantly; the total amount of neutral aroma components decreased first and then increased, and the content increased significantly on the whole; the changes of neutral aroma components were mainly occurred between the raw materials and the early fermentation stage, as well as between the late fermentation stage and the pile production stage, while there was little difference in neutral aroma components of the samples in the early, middle and late fermentation stage. A total of 14 different neutral aroma components were screened out before and after industrial fermentation, including solanone, phytone, farnesyl acetone, 8S,14-cypress glycol, cypress brain, （1R,2E,4S,7E,11E）-4-isopropyl-1,7,11-trimethyl-2,7,11-cyclotetraene-1-alcohol, vegetable alcohol, neophytadiene, etc. The above results showed that the industrial fermentation could significantly affect the content of aroma substances in cigar core, which provided a theoretical basis for understanding the formation of aroma quality of cigar core in industrial fermentation.

Key words: cigar, cigar core, industrial fermentation, neutral aroma components