The Analysis of Aroma Volatile Compounds in Fermented Cigar Tobacco Leaves in Summer and Winter Seasons
In order to analyze the impact of environmental factors on the fermentation quality of cigar tobacco leaves in summer and winter from perspective of volatile compound.The volatile aroma components and contents were determined by gas chromatography-mass spectrometry(GC-MS)and analyzed by sensory evaluation.The results showed that during the fermentation period(lasting 34 days),the average temperatures in the fermentation rooms were 27.2℃and 14.7℃for summer and winter,respectively,with a difference of 12.5℃,and the average humidity levels were 77.6%and 66.7%,respectively,with a difference of 10.9%.Summer conditions better meet the requirements for relatively high temperature and high humidity in tobacco fermentation.Before and after fermentation,54 volatile aromatic compounds were detected in the cigar tobacco samples,which were classified into six categories based on their structural types and precursors:volatile nicotine compounds>chlorophyll degradation products>browning reaction products>carotenoid degradation products>lipid hydrocarbon transformation products>phenylalanine transformation products,in descending order of content.Compared to winter-fermented tobacco,summer-fermented tobacco had higher and richer contents of carotenoid degradation products and phenylalanine transformation products,resulting in more abundant aroma quality,smoother and finer smoke,and a sweeter and purer aftertaste,indicating superior sensory quality.In conclusion,the natural high temperature and high humidity environment of summer is more conducive to ideal conditions for agricultural fermentation of cigar tobacco.Postponing the fermentation of cigar tobacco produced in the same year until the following summer after natural maturation in winter could be considered as a potential approach to improve the efficiency and quality of the fermentation process in cigar tobacco production..
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