Effects of mixed fermentation on chemical components and aroma quality of cigar tobacco leaves

doi:10.14088/j.cnki.issn0439-8114.2023.04.025

Abstract

Abstract: In order to study the effect of mixed fermentation on the quality of cigar tobacco leaves, strain C1 screened from the surface of tobacco leaves and yeast were added to the fermentation to explore their effects on the chemical composition and aroma quality of cigar tobacco leaves. The results showed that the contents of reducing sugar and total sugar in tobacco leaves were 0.28%~0.32% and 0.70%~0.83% respectively after single strain fermentation, 0.21%~0.26% and 0.60% respectively after mixed fermentation. Compared with the fermentation with strain C1 alone, the total amount of aroma substances in cigar tobacco leaves fermented by strain C1 and Hanseniaspora uvarum was increased by 56.40%, indicating that adding strain C1 and yeast to the mixed fermentation of cigar tobacco leaves was more beneficial to improve the aroma quality of cigar tobacco leaves and reduce the impurities.

Key words: mixed fermentation, cigar tobacco, chemical composition, neutral aroma

CLC Number:

Q815

MAO Ya-hao, ZHANG Tong-tong, YU Jun, LI Dao-yu, CHEN Xiong, YANG Chun-lei, YAO Lan. Effects of mixed fermentation on chemical components and aroma quality of cigar tobacco leaves[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(4): 140-145.

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