Effect of Adding Sucrose Fermentation on the Quality of Indonesian BESUKI Cigar Tobacco Leaves
To investigate the effect of adding sucrose fermentation on the quality of Indonesian BESUKI cigar tobacco leaves,we studied the changes in conventional chemical composition,volatile components,and sensory quality of cigar leaves with 1.0%(T1),2.0%(T2)sucrose added(calculated by weight of tobacco leaf)during high-temperature and high humidity fermentation.The results showed that:Adding sucrose fermentation could significantly increase the total sugar content and sugar alkali ratio of tobacco leaves,while potassium content and nitrogen alkali ratio decreased,which was beneficial for balancing the acidity and alkalinity of smoke,reducing irritation,and improving smoke comfort.Adding sucrose fermentation could increase the types of volatile components in tobacco leaves,and the total amount of volatile components first increased and then decreased with fermentation time.The highest content was observed after 16-24 days of fermentation,and adding sucrose was beneficial to the accumulation of ketones,phenolic hydrocarbons,and the total amount of volatile components.The aroma quality,aroma content,and impurity scores of cigar leaves fermented with sucrose were significantly improved.According to the regression model,considering both chemical composition and sensory quality,the best effect on the quality of Indonesian BESUKI tobacco was obtained by fermentation with T1 for 19-20 days.
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