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| Changes of Volatile Components in CigarWrapper During Deep Fermentation |
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| DOI：10.16768/j.issn.1004-874X.2022.02.019 |
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| Abstract: |
| 【Objective】At present, the effect of deep fermentation on the quality of cigar tobacco leaves is still unclear,
and volatile components are important factors affecting the sensory quality of cigars. The study is carried out to explore the
changes of volatile components during the deep fermentation of wrappers and to analyze the effects of deep fermentation on
the quality of cigar tobacco leaves.【Method】HS-SPME/GC-MS method was used to analyze the volatile components of
samples in five stages of deep fermentation of cigar wrappers in industrial production.【Result】37 volatile components
were identified from wrapper samples, mainly including nitrogen-containing compounds and alcohols, followed by esters and
ketones. In terms of relative content, nicotine and neophytadiene were the main components. The relative content of volatile nicotine was the highest, accounting for 76.28% - 83.32% of the total volatile matter, and that of neophytadiene accounted for
11.60% - 15.88% of the total volatile matter, followed by nitrogen-containing compounds (except for nicotine) and ketones, and
the volatiles showed a significant upward trend as a whole. 13 main differential volatile compounds were screened out from the
wrappers, mainly including hexahydro pseudoviolone, geranyl acetone, β- ionone, phytone, farnesyl acetone, 3-acetylpyridine,
1-acetylpyrrolidine, mesamine, nicotyrine, and 2,3’- bipyridine, etc.【Conclusion】Deep fermentation has no obvious effect
on the types of volatiles in wrappers, but it has a significant effect on their contents. This will provide a basis for improving the
quality of cigar wrappers. |
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