生物辅助发酵对云产雪茄烟叶中性致香成分及感官质量的影响
Effects of bio-assisted fermentation on neutral odorant components and sensory quality of Yunnan cigar tobacco
周潇 1徐峥嵘 1杨坤 2刘彦红 3王冰冰 1李田 1刘妍 1陆欣1
作者信息
- 1. 玉溪农业职业技术学院,云南 玉溪 653100
- 2. 龙嘉农业发展服务有限责任公司,云南 玉溪 653200
- 3. 云南申晖生物科技有限公司,云南 玉溪 653100
- 折叠
摘要
为考察生物辅助发酵对云产雪茄烟叶中性致香成分及感官品质的影响,采用葡糖淀粉酶(GAL型)等9种外源性生物酶制剂及短小芽胞杆菌等3种微生物进行辅助发酵,以无菌水处理为对照(CK),利用气相色谱-质谱联用方法(GC-MS)测定其中性致香成分含量,并进行感官质量评价.结果表明,共测定出28种中性致香物质,其中苯丙氨酸转化产物4种,非酶棕色化反应产物2种,西柏烷类降解产物1种,类胡萝卜素降解产物8种,叶绿素降解产物1种,其他类别12种,各类成分化合物的含量差异较大.生物辅助发酵处理有利于苯丙氨酸转化产物、西柏烷类降解产物和叶绿素降解产物的积累,不利于类胡萝卜素降解产物的积累.感官评价方面,除氨基肽酶、脂肪酶处理外,其余处理样品感官质量评分均高于CK,以中性蛋白酶和巨大芽胞杆菌处理的样品感官质量评分较高,主要表现在雪茄香韵丰富性提升、烟气质感改善、降刺掩杂和余味改善等方面.利用生物技术辅助云产雪茄烟叶发酵对其化学成分改善及感官品质提升潜力巨大,本研究为云产雪茄烟叶人工干预发酵提供参考.
Abstract
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.
关键词
生物辅助发酵/云产雪茄烟叶/中性致香物质/感官质量Key words
bio-assisted fermentation/Yunnan cigar tobacco/neutral odorant components/sensory quality引用本文复制引用
出版年
2025
国家科技期刊平台
NSTL
万方数据