Research Progress in Tobacco Fermentation

Qianrong Peng,Jing Fang,Mingyi Ou,Yang Yang,Youxiang Wu

doi:10.4236/jbm.2018.66008

Abstract

Flue-cured tobacco fermentation is one of the important processes in cigarette manufacturing production. In this thesis, the author interviewed the flue-cured tobacco fermentation mechanism, quality changes of fermentation process, environmental influences on fermentation quality, and fermentation method. By aiming at shortcomings of the current study, the author proposed the near-infrared means to judge the best period of fermentation and provided reference for cigarette enterprises.

Highlights

Flue-cured tobacco fermentation is the important process in flue-cured tobacco fermentation process
The relevant study on fermentation is mainly concentrated on four aspects: fermentation mechanism study, change quality study on tobacco fermentation process, relevant study of tobacco fermentation environment on quality influences, and tobacco fermentation method study
In 1980s, Junior Leif of the Soviet Union indicated that the initial cause for tobacco fermentation is that microorganisms participate in the fermentation activity and follow-up process is conducted under the action of inorganic catalyst

Summary

Introduction

Flue-cured tobacco fermentation is the important process in flue-cured tobacco fermentation process. Unleavened new cigarette has multiple quality defects, such as offensive odor, simulative extrusion, no fragrance of former smoke, monotonous smoking aroma quality, insufficient fragrance, no direct utilization in cigarette production [1] [2]. Fermentation can improve more offensive odor and insufficiently mellow smell, so as to improve tobacco quality [3]. In 1867, two Soviet Union scholars proposed the theory. They thought that organic substances take place oxidation with oxygen in air under the catalytic ac-. The findings show that [4], under the aerobic conditions, transformation speed of chemical substances in the tobacco is faster than anaerobic conditions. Adding oxidizing agent ethylene oxide can speed up the fermentation progress of tobacco, while airtight oxygen reduction restrains enzymatic browning reaction of tobacco, so as to slow down speed to darken tobacco color

Theory of Microbial Action

Theory of Enzymatic Action

The Quality Change Study on Tobacco Fermentation Process

Changes of Chemical Compositions in Tobacco Fermentation Process

Sensory Quality Changes in Tobacco Fermentation Process

Relevant Study on Influences of Tobacco Fermentation Environment on Quality

The Study on Tobacco Fermentation

Findings

Discussion