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

Abstract

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.

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

“…The relative contents of VFCs in SC-, HB-, and HN-CTLs are shown in Figure 4. Ketones, aldehydes, esters, and alcohols are the main compounds in these CTLs, consistent with the results reported by Hu et al 10 The carbonyl groups of aldehydes and ketones are responsible for the aroma. The compounds with carbonyl groups have a beautiful aroma.…”

“…Alcohols are the main VFCs in CTLs as revealed via gas chromatography−mass spectrometry (GC−MS) results. 8,10,11 Solid-phase microextraction (SPME)-based GC−MS studies have shown that 3-methylvaleric acid, acetic acid, 3-neneneba acetylpyridine, dienicotine, and dihydroactinidiolide are the main compounds present in CTLs. 11−14 Gas chromatography−ion mobility spectrometry (GC− IMS) is a detection technology that combines the high separation ability of GC and the rapid response of IMS.…”

Quality evaluation of table eggs under different rearing systems in China

“…Sensory analysis is a common method to evaluate food quality (Cai et al, 2022;Hu et al, 2022;Lopes et al, 2021;Zhang et al, 2021). The sensory evaluation of eggs was performed in the sensory analysis laboratory in Jimei University with the temperature of 22 °C and humidity of 60%.…”

Metagenomic insight into the microbial degradation of biomass and alkaloids in the aging process of cigar

“…Alkaloids, on the other hand, are a speci c type of chemical compound that are often responsible for the psychoactive effects. Some of the most common alkaloids found in cigar leaves include nicotine, anabasine, and nornicotine (Hu et al 2023). Consequently, the degradation of these molecules may play a signi cant role in the metabolic pathway of microorganisms during cigar production.…”

“…The cigar production process mainly includes agricultural fermentation of tobacco leaves, industrial fermentation, rolling, and aging. Among them, aging is especially important for improving the quality of cigar tobacco leaves (Zheng et al 2022; Hu et al 2023). Since the preparation environment of cigar tobacco leaves is relatively mild, a large number of active enzymes and microorganisms are retained after rolling.…”