Effect of Yeast Fermentation of Tobacco Bud Extract on Fermentation of Cigar Leaves

doi:10.15933/j.cnki.1004-3268.2024.07.019

Abstract

Abstract: In order to explore the effect of tobacco bud water extract fermentation by yeast on the aroma of cigar tobacco leaves，gas chromatography‑mass spectrometry（GC‑MS）technology was applied to analyze the aroma components of cigar tobacco leaves after solid‑state fermentation with flower bud water extract fermented by Pichia pastoris，Hanseniaspora uvarum，Cyberlindnera fabianii，Torulaspora delbrueckii and Zygosaccharomyces bailii.The results showed that a total of 58 volatile substances were detected after fermentation，and the total content of volatile substances after treatment by Torulaspora delbrueckii was the highest（1 470.48 μg/g）.The results of odor activity value（OAV）analysis showed flower aroma> tobacco aroma>fruit aroma>baking aroma. Principal component analysis（PCA）results indicated that the cumulative variance contribution rate was 71.1%.Cyberlindnera fabianii was closely related to β‑cyclocitral，geranylacetone，2‑methoxy‑4‑vinylphenol，phenylacetaldehyde，6‑methyl‑5‑hepten‑2‑one，styrene，benzaldehyde，4，7，9‑megastigmatrien‑3‑one a and（+）‑limonene.Zygosaccharomyces bailii was highly correlated with 4‑hydroxy‑β‑damascone，dihydroactinidiolide and phenylethyl alcohol.The results of cluster analysis showed that the aroma of cigar leaves fermented by the water extract of flower buds in the two groups of yeasts，Torulaspora delbrueckii and Pichia pastoris，Hanseniaspora uvarum and Zygosaccharomyces bailii，was similar. In summary，the cigar leaves fermented by the water extract of tobacco bud with the five yeasts have different flavor types，which is of great significance to the development of domestic cigars.

Key words: Cigar tobacco leaves, Tobacco bud, Yeast, Fermentation, Aroma substances

摘要： 为探究不同酵母液态发酵烟草花蕾水提液对固态发酵后的雪茄烟叶香气的影响，采用气相色谱-质谱联用（GC-MS）技术对经过毕赤酵母、汉逊酵母、费比恩塞伯德纳氏酵母、德尔布有胞圆酵母和拜耳接合酵母发酵后的花蕾水提液固态发酵雪茄烟叶的香气成分进行分析。结果显示，发酵后检测出58种共有挥发性物质，其中经德尔布有胞圆酵母发酵后的挥发性物质总量最高（1 470.48 μg/g）。气味活性值（OAV）分析结果表明，雪茄烟叶香型呈现花香>烟草香>果香>烘焙香。主成分分析结果显示，各酵母发酵烟草花蕾后的雪茄烟叶关键致香成分累计方差贡献率为71.1%，费比恩塞伯德纳氏酵母与β-环柠檬醛、香叶基丙酮、2-甲氧基-4-乙烯苯酚、苯乙醛、6-甲基-5-庚烯-2-酮、苯乙烯、苯甲醛、4，7，9-巨豆三烯-3-酮a和（+）-柠檬烯等物质联系紧密；拜耳接合酵母与4-羟基-β-二氢大马酮、二氢猕猴桃内酯和苯乙醇这3种物质相关性较大。聚类分析结果表明，德尔布有胞圆酵母和毕赤酵母，汉逊酵母和拜耳接合酵母这2组酵母发酵花蕾水提液后发酵的雪茄烟叶香型相似。综上，经5种酵母发酵烟草花蕾水提液发酵后的雪茄烟叶各具不同的香型，这对国产特色雪茄烟的发展具有重要的意义。

关键词: 雪茄烟叶, 烟草花蕾, 酵母, 发酵, 香气物质

CLC Number:

DING Jingyi, YU Jun, YANG Chunlei, CHEN Xiong, YAO Lan. Effect of Yeast Fermentation of Tobacco Bud Extract on Fermentation of Cigar Leaves[J]. Journal of Henan Agricultural Sciences, 2024, 53(7): 168-180.

丁静怡, 余君, 杨春雷, 陈雄, 姚兰. 酵母发酵烟草花蕾提取物对雪茄烟叶发酵的影响[J]. 河南农业科学, 2024, 53(7): 168-180.

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