Cigarette Flavouring Regulation by Using Aroma-producing Microorganism Isolated from Maotai Daqu

A. Sharifi,T. Zhu,M. Anpo,Hongfei Wang,Gensheng Ding,Hui Li,Kaiqin Cao,Zengyu Liu,Lingfan Yue,Jianhan Xiong,Yuan Tang,Keying Hua,Yang Qu

doi:10.1051/e3sconf/202127104031

Abstract

The selected Moutai aromatic microorganisms and their metabolites were applied into the fermentation of tobacco leaves in order to improve the tobacco quality. The results showed that a variety of aromatic substances in Moutai, as well as the typical flavor substances commonly used in cigarettes, were detected in the fermented tobacco leaf extract. In view of the GC-MS results as well as the sensory smoking evaluation of tobacco leaf extracts under designed experimental conditions, the optimal parameters of stable single-strain fermentation process was at 40 ℃ for 10-15 days. The results of specific effects of different fermentation conditions on the content of aroma substances in different parts of tobacco leaves after fermentation, as well as the subsequent sensory evaluation, provided basic data for the improvement of tobacco fermentation and aroma flavoring technology, which was conducive to the development of new cigarettes.

Highlights

Tobacco is an important economic crop with high economic benefits
In the 1990s, with the rapid development of microbial engineering technology, tobacco researchers gradually realized that the use of microbial fermentation tobacco leaves to produce aroma substances has a broad application prospect, and a lot of exploration has been made
Some existing studies have shown that using microbial fermentation of tobacco leaves can greatly shorten the fermentation time, improve the internal quality of tobacco leaves, increase the color and luster, reduce the pungent smell of tobacco leaves, remove bitter, green and mixed smell, adjust the pungent taste caused by high nitrogen content, and give tobacco leaves natural mellow and full aroma [2]

Summary

Introduction

Tobacco is an important economic crop with high economic benefits. The internal quality of tobacco leaves, especially the tobacco aroma, is an important subject in tobacco industry. The aroma produced in the process of burning and inhaling of the high quality tobacco is large quantity, pure quality, and mellow taste. In the 1990s, with the rapid development of microbial engineering technology, tobacco researchers gradually realized that the use of microbial fermentation tobacco leaves to produce aroma substances has a broad application prospect, and a lot of exploration has been made. Some existing studies have shown that using microbial fermentation of tobacco leaves can greatly shorten the fermentation time, improve the internal quality of tobacco leaves, increase the color and luster, reduce the pungent smell of tobacco leaves, remove bitter, green and mixed smell, adjust the pungent taste caused by high nitrogen content, and give tobacco leaves natural mellow and full aroma [2]

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