Effects of bio-assisted fermentation on neutral odorant components and sensory quality of Yunnan cigar tobacco
To study the effects of bio-assisted fermentation on neutral odorant components and sensory quality of Yunnan cigar tobacco,9 exogenous bioenzyme preparations including glucoamylase(GAL type)and 3 microorganisms including Bacillus pumilus were used for auxiliary fermentation.Using sterile water treatment as a control(CK),the content of aromatic compounds was determined by gas chromatography-mass spectrometry(GC-MS)and sensory quality evaluation was conducted.The results showed that 28 kinds of neutral aroma compounds were determined,including 4 kinds of phenylalanine conversion products,2 kinds of non-enzymatic brown reaction products,1 kind of siberane degradation products,8 kinds of carotenoid degradation products,1 kind of chlorophyll degradation products and 12 kinds of other kinds of compounds.Bio-assisted fermentation was beneficial to the accumulation of phenylalanine conversion products,siparane degradation products and chlorophyll degradation products,but not conducive to the accumulation of carotenoid degradation products.In terms of sensory evaluation,except for the treatment with aminopeptidase and lipase,the sensory quality scores of the remaining processed samples were higher than CK,and the sensory quality scores of the samples treated with neutral protease and Bacillus subtilis were higher,mainly in the aspects of enhancing the richness of cigar flavor,improving smoke texture,reducing stinging and staining,and improving aftertaste.The use of biotechnology to assist the fermentation of Yunnan cigar tobacco had great potential to improve its chemical composition and sensory quality.This study provides a reference for artificial intervention in the fermentation of cloud cigar tobacco.
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