莫海威芽孢杆菌(Bacillus mojavensis)ZLX10对发酵雪茄烟叶中性致香成分的影响
Effects of Bacillus mojavensis ZLX10 on the neutral aroma components of fermented cigar tobacco leaves
赵晓超 1李林林 1施友志 1张贝贝 2周亚彬 2禹言 2张静亚 2瞿欢 2普倩 3黄友谊 3潘勇1
作者信息
- 1. 湖北中烟工业有限责任公司,武汉 430040
- 2. 华中农业大学生命科学技术学院,武汉 430070
- 3. 华中农业大学园艺林学学院,武汉 430070
- 折叠
摘要
为探究烟草源微生物单菌发酵对雪茄烟叶挥发性致香成分的影响,采用GC-MS检测莫海威芽孢杆菌(Bacillus mojavensis)ZLX10发酵雪茄烟叶中性致香成分,筛选差异致香成分,并与感官评价进行相关性分析,结合ROAV值变化,明确ZLX10提升雪茄烟叶感官品质的关键致香成分.结果表明,ZLX10发酵雪茄烟叶后,香气总量和大多数中性致香成分含量均显著提高,共筛选得到15种差异中性致香成分,共有10种致香成分显著上调(P<0.05),其中巨豆三烯酮A、巨豆三烯酮B、6-甲基-5-庚烯-2-酮、2,6,6-三甲基-2-环己烯-1,4-二酮、茄酮和植物醇与烟叶香气呈显著正相关(P<0.05),可认为是增加烟叶干香和花香的关键差异致香成分;共有5种致香成分显著下调(P<0.05),其中苯乙醛和2,4-二叔丁基-6-硝基苯酚与烟叶刺激性呈显著正相关(P<0.05),对烟叶香气有较大的负面影响.由此可知,ZLX10发酵能促进雪茄烟叶香气质和香气量得到提升,这为人工接菌发酵雪茄烟叶提供了基础.
Abstract
To investigate the effect of mono-bacterial fermentation of tobacco-derived microorganisms on volatile aroma components of cigar tobacco leaves,the neutral aroma components of cigar tobacco leaves fermented by Bacillus mojavensis ZLX10 were detected by GC-MS,the differential neutral aroma components were screened,and the correlation analysis was done with the sensory scores.Com-bined with the change of ROAV value,the key aroma components to improve the sensory quality of cigar tobacco leaves by ZLX10 were identified.The results showed that after ZLX10 fermented cigar tobacco leaves,the total aroma and the contents of most neutral aroma components obviously increased.A total of 15 differential neutral aroma components were screened,and a total of 10 aroma components were significantly increased(P<0.05).Among them,megastigmatrienone A,megastigmatrienone B,6-methyl-5-hep-ten-2-one,2,6,6-trimethyl-2-cyclohexene-1,4-dione,solanone and phytoalcohol were significantly positively correlated with the aroma of cigar tobacco leaves(P<0.05),which could be considered as the key differential aroma components to increase the dry aroma and floral aroma of cigar tobacco leaves.Five aroma components significantly decreased(P<0.05),among which phenylacetaldehyde and 2,4-di-tert-butyl-6-nitrophenol were significantly positively correlated with cigar irritability(P<0.05),and had a greater nega-tive impact on the aroma of tobacco leaves.It could be seen that ZLX10 fermentation could promote the quality and quantity of cigar to-bacco leaves aroma,which provided a basis for the fermentation of cigar tobacco leaves by artificial inoculation.
关键词
雪茄烟叶/莫海威芽孢杆菌/烟叶发酵/中性致香成分Key words
cigar tobacco leaves/Bacillus mojavensis/tobacco fermentation/neutral aroma components引用本文复制引用
基金项目
湖北中烟工业有限责任公司科技项目(2021JCYL3SX2B011)
出版年
2024
NETL
NSTL
万方数据