Effects of Bacillus mojavensis ZLX10 on the neutral aroma components of fermented cigar tobacco leaves
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.
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