Preparation of fermented Flos sophorae spice by Cordyceps sinensis strain and its application in cigarette flavoring
To develop a new natural spice of Flos sophorae,we used Cordyceps sinensis strain SCT-1 to ferment Flos sophorae.The fermentation medium formula was optimized through factor screening experiments.The spice obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation,and the vol-atile aroma components were analyzed.The results showed that the optimal fermentation medium was Flos sophorae powder 100 g/L,corn flour 2 g/L,bran 2 g/L and sucrose 2 g/L.The optimal spice obtained exhibied a predomi-nant nutty aroma,supplemented by milk aroma and green aroma.By adding the spice,the cigarette had an increased nutty aroma,sweetness,and a more delicate smoke,while reducing its irritancy.The volatile aroma components,as styrene,(2Z)-2-octen-1-ol,naphthalene,benzothiazole,and methyleugenol,contributed to the aroma of the spice.(E)-2-heptanenal,benzaldehyde,linalool,terpine-4-ol and α-terpineol had a significant con-tribution to the aroma of this spice.
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