Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

Hu, Wanrong; Cai, Wen; LI, Dongliang; LIU, Yuanfa; Luo, Chen; Xue, Fei

doi:10.1590/fst.68122

Cited by 7 publications

(3 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to previous research of our group, coffee and cocoa were screened out for facilitating the fermentation process and enhancing the sensory quality of CTLs (Hu et al, 2022). In this study, mechanism of improved quality of CTLs by coffee and cocoa were analyzed.…”

Section: Introductionmentioning

confidence: 99%

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

ZHOU

Cai

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

Exogenous additives applied for cigar tobacco leaves fermentation played an important role in sensory quality of cigar. In this study, effects of additives including coffee and cocoa on the quality of cigar tobacco leaves were explored. The changes of sensory quality, conventional chemical components, nonvolatile organic acids, and aroma compositions in tobacco leaves were studied. Results showed that the richness, mellowness and matureness of aroma, as well as the fluentness and sweetness of smoke in cigar were improved with the introduction of coffee or cocoa. According to chemical composition analysis, fermentation with coffee or cocoa increased the contents of alkaloids and sugar in tobacco leaves, which endowed the tobacco a relatively good performance on the sweetness and aroma richness. Besides, the decrease of citric acid, as well as the increase of saturated fatty acid and aroma components were found with additives, which was beneficial to improve the mellowness and aroma richness of cigar. It was suggested that coffee and cocoa exhibited positive effects on the chemical composition, especially increased the contents of sugar, saturated fatty acids and aromatic components, thus improving the sensory quality of tobacco leaves.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

ZHOU

Cai

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…Basic chemical measurements, such as total nitrogen, total alkaloids, reducing sugars, total sugars, and polyphenols, are the most frequently used parameters to determine the quality of CTLs that could provide important information for quality measurement and control . However, there are limitations to using these parameters for quality evaluation as they have shown a poor correlation with sensory perceptions. , The sensory quality is difficult to measure objectively.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Flavor Profiles of Cigar Tobacco Leaves Grown in China via Headspace–Gas Chromatography–Ion Mobility Spectrometry Coupled with Multivariate Analysis and Sensory Evaluation

Zhu,

An,

et al. 2024

ACS Omega

Self Cite

View full text Add to dashboard Cite

Although cigar tobacco leaves (CTLs) have a high economic value, research regarding the flavor characteristics of CTLs is currently limited. A comprehensive study of the flavor characteristics of CTLs from different regions of China was conducted by identifying their volatile-flavor-containing compounds (VFCs) and flavors. The samples were analyzed via gas chromatography−ion mobility spectrometry (GC−IMS) and sensory evaluation. Results revealed considerable differences in the VFC contents of CTLs from different regions of China, suggesting that the VFLs of CTLs could be influenced by geographical origin. Mainly, phenols, pyrazines, and aldehydes were present in the CTLs from Sichuan. High contents of esters and pyrazines were present in the CTLs from Hubei, while esters were the major components of the CTLs from Hainan. Multivariate analysis results showed the effective differentiation of samples from different geographical origins based on the GC−IMS results. Sensory evaluation revealed that the flavors of CTLs from different geographical origins were different. 1,8-Pinene, 3-methyl-3-butene-1-ol, 2,3-dimethyl-5-ethylpyrazine, 4-methyl-3-penten-2-one, and (E)-2-pentenal might serve as geographical marker compounds, indicating the geographical origin of CTLs based on the results of GC−IMS and sensory evaluation. This study may be beneficial for the trade of CTLs and the development of cigar products.

show abstract

“…Cigars are a type of tobacco product crafted by rolling cigar tobacco leaves. In recent years, there has been an increasing cultivation area and yield of cigar tobacco leaves in China (Hu, Cai, et al, 2022). Tobacco wildfire disease is a highly problematic foliar disease of tobacco worldwide.…”

Section: Introductionmentioning

confidence: 99%

Microbial community and chemical composition of cigar tobacco (Nicotiana tabacum L.) leaves altered by tobacco wildfire disease

Si,

Cui,

Liu

et al. 2023

Plant Direct

View full text Add to dashboard Cite

Tobacco wildfire disease caused by Pseudomonas syringae pv. tabaci is one of the most destructive foliar bacterial diseases occurring worldwide. However, the effect of wildfire disease on cigar tobacco leaves has not been clarified in detail. In this study, the differences in microbiota and chemical factors between wildfire disease‐infected leaves and healthy leaves were characterized using high‐throughput Illumina sequencing and a continuous‐flow analytical system, respectively. The results demonstrated significant alterations in the structure of the phyllosphere microbial community in response to wildfire disease, and the infection of P. syringae pv. tabaci led to a decrease in bacterial richness and diversity. Furthermore, the content of nicotine, protein, total nitrogen, and Cl− in diseased leaves significantly increased by 47.86%, 17.46%, 20.08%, and 72.77% in comparison to healthy leaves, while the levels of total sugar and reducing sugar decreased by 59.59% and 70.0%, respectively. Notably, the wildfire disease had little effect on the content of starch and K+. Redundancy analysis revealed that Pseudomonas, Staphylococcus, Cladosporium, and Wallemia displayed positive correlations with nicotine, protein, total nitrogen, Cl− and K+ contents, while Pantoea, Erwinia, Sphingomonas, Terrisporobacter, Aspergillus, Alternaria, Sampaiozyma, and Didymella displayed positive correlations with total sugar and reducing sugar contents. Brevibacterium, Brachybacterium, and Janibacter were found to be enriched in diseased leaves, suggesting their potential role in disease suppression. Co‐occurrence network analysis indicated that positive correlations were prevalent in microbial networks, and the bacterial network of healthy tobacco leaves exhibited greater complexity compared to diseased tobacco leaves. This study revealed the impact of wildfire disease on the microbial community and chemical compositions of tobacco leaves and provides new insights for the biological control of tobacco wildfire disease.

show abstract

Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

Cited by 7 publications

References 6 publications

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

Characterization of Flavor Profiles of Cigar Tobacco Leaves Grown in China via Headspace–Gas Chromatography–Ion Mobility Spectrometry Coupled with Multivariate Analysis and Sensory Evaluation

Microbial community and chemical composition of cigar tobacco (Nicotiana tabacum L.) leaves altered by tobacco wildfire disease

Contact Info

Product

Resources

About