Study on the chemical compositions and microbial communities of cigar tobacco leaves fermented with exogenous additive

Abstract

Fermentation process plays an important role in the biochemical properties and quality of cigar tobacco leaves (CTLs). In industry, exogenous additive (EA) was usually adopted for improving the quality of CTLs during fermentation. However, the mechanism of enhanced quality of CTLs fermented with EA was confused. Herein, the chemical compositions and microbial communities of CTLs during fermentation with EA were analyzed. The increased contents of total nitrogen and total sugar, as well as the improved consumption rate of reducing sugar in CTLs were found with the addition of EA. Besides, fermentation with EA reduced the content of total nonvolatile organic acid, especially unsaturated fatty acid. The contents of total and several representative aroma components were improved. Additionally, the increased abundance of Staphylococcus and decreased abundance of Aspergillus were detected. Combined with the changes of chemical compositions and microbial communities, it was confirmed that the carbohydrates and alcohols originated from EA promote the enrichment of Staphylococcus and accelerate biochemical reactions, such as Maillard reaction and esterification reaction, thus improving the contents and quality of aroma components in CTLs. This study demonstrated the mechanism of enhanced quality of CTLs fermented by EA, which provides more ideas for developing novel and efficient EAs.

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

“…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. The sensory evaluation result of this study coincides with GC–IMS analysis, suggesting that GC–IMS is an efficient technology for determining the authenticity and quality of CTLs.…”

“…Cigars are completely rolled using CTLs, unlike traditional cigarettes . Thus, the flavor and aroma of CTLs determine the flavor characteristics of cigars, which is an important factor for cigar quality . Cigar flavor depends on the combination of volatile-flavor-containing compounds (VFCs), which can be detected via sensors.…”

“…VFCs such as alcohols, alkenes, ketones, heterocycles, phenols, esters, and acids were detected in CTLs. Alcohols are the main VFCs in CTLs as revealed via gas chromatography–mass spectrometry (GC–MS) results. ,, 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. − …”

“…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.…”

Evaluation of Six Aromatic Amines in the Mainstream Smoke of Commercial Cigars

“…Stabbert et al reported the o- TOL, o- ANI, 2-AN, and 4-ABP levels in eight commercial cigarettes that also showed high variations. Because cigars are agricultural products, the chemical composition of cigar tobacco leaves is affected by how and where the tobacco plants are grown and harvested, as well as the conditions in which the leaves are cured and fermented. − …”