Effect of Yeast Fermentation of Tobacco Bud Extract on Fermentation of Cigar Leaves
In order to explore the effect of tobacco bud water extract fermentation by yeast on the aroma of cigar tobacco leaves,gas chromatography-mass spectrometry(GC-MS)technology was applied to analyze the aroma components of cigar tobacco leaves after solid-state fermentation with flower bud water extract fermented by Pichia pastoris,Hanseniaspora uvarum,Cyberlindnera fabianii,Torulaspora delbrueckii and Zygosaccharomyces bailii.The results showed that a total of 58 volatile substances were detected after fermentation,and the total content of volatile substances after treatment by Torulaspora delbrueckii was the highest(1 470.48 µg/g).The results of odor activity value(OAV)analysis showed flower aroma>tobacco aroma>fruit aroma>baking aroma.Principal component analysis(PCA)results indicated that the cumulative variance contribution rate was 71.1%.Cyberlindnera fabianii was closely related to β-cyclocitral,geranylacetone,2-methoxy-4-vinylphenol,phenylacetaldehyde,6-methyl-5-hepten-2-one,styrene,benzaldehyde,4,7,9-megastigmatrien-3-one a and(+)-limonene.Zygosaccharomyces bailii was highly correlated with 4-hydroxy-β-damascone,dihydroactinidiolide and phenylethyl alcohol.The results of cluster analysis showed that the aroma of cigar leaves fermented by the water extract of flower buds in the two groups of yeasts,Torulaspora delbrueckii and Pichia pastoris,Hanseniaspora uvarum and Zygosaccharomyces bailii,was similar.In summary,the cigar leaves fermented by the water extract of tobacco bud with the five yeasts have different flavor types,which is of great significance to the development of domestic cigars.
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