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, Fang

doi:10.1590/fst.68122

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.68122 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The cigar market is growing rapidly in China. However, insufficient aroma value and quality, as well as confused subject fragrance were found in cigar tobacco leaves (CTLs), which has greatly restricted the development of Chinese cigar. In this study, several new and effective additives, including coffee, cocoa, ginger, cumin, and rhodiola rosea, were screened out for facilitating the fermentation process. Significant improvements on the aroma and sensory quality of CTLs were detected. The above-mentioned additives can increase the contents of total sugar, alcohols, alkenes, ketonic and acid aroma components in tobacco leaves. Besides, the content of representative aroma component, such as neophytadiene, increased by 1~2 times. Moreover, abundant new aroma components were introduced into CTLs. As a result, the performances on aroma richness, aroma and smoke characteristics, as well as aftertaste and combustion of CTLs were enhanced. The findings provide a promising strategy for enhancing sensory quality of domestic CTLs and the flourishment of Chinese cigar.

Keywords:
cigar; tobacco fermentation; fermentation medium; sensory quality; aroma component

Sample	DX-4	DX-7	CX-14
Water	This sample presents the low levels of flavor richness and smoke concentration, which accompanied by distinct ammonia, scorched, green and protein odors.	Moderate concentration and weak sweetness of smoke were found. The main flavor is confusing. Additionally, a low level of flavor richness and obvious protein odour in this sample were found.	This sample presents the low levels of flavor richness and smoke concentration, which accompanied by distinct scorched, green and protein odors. Besides, bad performances on combustibility and cleanliness of this sample were detected.
Pepper	The addition of pepper improved the sweetness and the level of ash coagulation of CTLs. However, other obvious optimizations in CTLs were not occurred.	The decreased cleanliness, increased flavor richness, and obvious scorched odour were found.	The concentration and plumpness of smoke were improved. However, the prominent spicy scent destroyed the original aroma characteristics and aftertaste of CTLs. Besides, offensive odor did not abate.
Cumin	The richness and matureness of aroma, as well as the plumpness and smoothness of smoke were improved. The color and coagulation of ash were also upgraded. The introduced cumin notes are in harmony with the autologous aroma of CTLs.	The relatively obvious style feature and sweet of aftertaste were found. The performances on maturity, flavor richness, and combustion were improved, but the cleanliness is decreased.	The main flavor, style characteristics, and weakened offensive odor were found clearly.
Coffee	The richness and matureness of aroma, as well as the plumpness, smoothness, sweetness, and concentration of smoke were improved obviously. Besides, the combustibility, color and coagulation of ash were also upgraded.	The performances on maturity, plumpness, and flavor richness were improved. Besides, the combustibility, color and coagulation of ash were also upgraded.	The richness and matureness of aroma, as well as the plumpness and sweetness of smoke were improved obviously. Besides, weakened offensive odor and improved aftertaste were found.
Cocoa	The ammonia odour is obviously weakened, and smoke is soft and delicate. The richness and matureness of aroma, as well as the fluentness and sweetness of smoke were improved. Besides, the cleanliness and aftertaste were upgraded. Combustibility, color, and coagulation of ash were also improved.	The richness and mellowness of aroma, as well as the smoothness and sweetness of smoke were improved. Besides, the aftertaste, as well as combustibility, color and coagulation of ash were also improved.	The offensive odor is obviously weakened. The richness and matureness of aroma, as well as the fluentness and sweetness of smoke were improved. Besides, the cleanliness and aftertaste were upgraded. Combustibility, color and coagulation of ash were also improved.
Matcha	Although the plumpness and sweetness of this sample were improved, the decreased cleanliness and distinct green odour were found.	Creamy scent was enriched, but the nut and bean scent were weakened. Additionally, the smoke performance and aftertaste were improved. Therefore, autologous aroma of CTLs was destroyed.	The cleanliness and aftertaste were improved, and the offensive odor were weakened slightly.
Ginger	The increase of spicy scent and obviously decrease of ammonia odour were detected. The mellowness, richness and matureness of aroma, as well as the smoothness and sweetness of smoke were improved. Besides, the aftertaste was upgraded, showing a polished harmony. The combustibility, color and coagulation of ash were also upgraded.	The increase of spicy scent was detected. The mellowness and matureness of aroma, as well as the smoothness and sweetness of smoke were improved.	The sweetness was improved. Overall, there was no obvious positive effects on aroma and smoke.
Chrysanthemum	The introduction of chrysanthemum slightly improved the smoothness and sweetness of smoke, but destroyed the original aroma characteristics and aftertaste of CTLs.	The performances on smoothness, mellowness, fluentness, and sweetness were improved, but the original aroma characteristics and aftertaste of CTLs were destroyed.	The sweetness was improved slightly. Overall, there was no obvious positive effects on aroma and smoke.
Rhodiola rosea	The sweetness of smoke increased slightly. However, offensive odour was obvious with decreased cleanliness. Overall, there was no obvious positive effects on aroma and smoke.	The sweetness of smoke increased slightly. However, ligneous odour and earthy odour were more obvious with the decreased cleanliness.	The mellowness and matureness of amora, as well as the cleanliness and sweetness of smoke were improved. Besides, combustibility, color and coagulation of ash were also improved.
Raspberry sauce	The matureness and sweetness were improved slightly, but the cleanliness and taste are worse. Besides, thickened protein odour was found.	Ligneous odour was more obvious with the decreased cleanliness and aftertaste.	The nut and bean scents were enriched slightly. However, it shows no significant optimization on the smoke characteristics.
Kvass	The nut, bean and woody scent were weakened, but the plumpness, smoothness, and sweetness of smoke were improved.	The sweetness of smoke increased slightly. Overall, there was no obvious positive effects on aroma and smoke.	The sweetness was improved slightly, but the offensive odor was obvious.
α-amylase	The introduction of α-amylase improved the mellowness, matureness, sweetness, plumpness, and fluentness of CTLs, but also resulted in thickened protein odour.	The sweetness, mellowness, matureness, cleanliness, and fluentness of CTLs were improved, but thickened protein odour was found.	The introduction of α-amylase improved the matureness, smoothness, and sweetness of CTLs, but also resulted in thickened protein odour.
Pectinase	Smoke is soft and delicate. The sweetness and aftertaste were improved. However, thickened protein odour was found.	The mellowness, matureness, fluentness, smoothness, and aftertaste were improved. However, thickened protein odour was found.	The mellowness, matureness, and cleanliness of CTLs were improved. However, thickened protein odour was found.
Flavourzyme	The aroma and smoke characteristics, including mellowness, matureness, fluentness and smoothness were upgraded, and offensive odour was weakened except for protein odour. In fact, thickened protein odour was found.	The aroma and smoke characters, including cleanliness and sweetness were upgraded. However, thickened protein odour was found.	The mellowness, matureness, and aroma richness of CTLs were improved. However, thickened protein odour was found.

Components	Content (mg g^-1)
Components	Water	Coffee	Cocoa	Ginger	Cumin
alcohols	0.7438	1.5639	1.5195	1.4063	1.4621
alkenes	0.5147	1.1323	1.8901	1.0458	1.3105
Phenolics	0.2049	0.1679	0.1339	0.1787	0.2449
Ketones	0.2500	0.6668	0.9124	0.4459	0.3677
Esters	0.0343	0.0854	0.1341	0.0538	0.0689
Acids	0.0557	0.2560	0.6045	0.2463	0.2341
Heterocyclics	0.2364	0.4321	0.2171	0.1946	0.1680
Sum	2.0398	4.3044	5.4116	3.5714	3.8562

Components	Content (mg g^-1)
Components	Water	Coffee	Cocoa	Ginger
alcohols	1.3591	1.3923	1.4581	1.8147
alkenes	1.2824	1.6213	1.5566	1.5447
Phenolics	0.1274	0.1908	0.1323	0.1226
Ketones	0.6881	1.0435	0.8372	0.7033
Esters	0.0709	0.1189	0.0921	0.0639
Acids	0.0564	0.3450	0.2889	0.1030
Heterocyclics	0.2169	0.3182	0.4610	0.1911
Sum	3.8012	5.0300	4.8262	4.5433

Components	Content (mg g^-1)
Components	Water	Coffee	Cocoa	Ginger
alcohols	1.3043	1.3703	1.4756	1.5171
alkenes	1.2001	1.2503	1.2109	1.2951
Phenolics	0.0763	0.1246	0.1164	0.1629
Ketones	0.5680	0.7211	0.6745	0.6283
Esters	0.1022	0.0872	0.1641	0.0650
Acids	0.0377	0.1538	0.1837	0.1314
Heterocyclics	0.7253	1.0539	0.6740	0.5698
Sum	4.0139	4.7612	4.4992	4.3696

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[1] *Corresponding author: 360188228@qq.com