冬虫夏草菌株发酵槐花香料的制备及其卷烟加香应用研究

张倩颖; 杨双红; 蔡文; 耿宗泽; 李东亮; 丁重阳

Article Contents

Citation: . shu

The preparation of fermented Flos Sophorae spice by Cordyceps sinensis strain and its application in cigarette flavoring

1. Center of Technology Innovation for Cigar, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610066, China;
2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China

Received Date: 2023-02-23
Accepted Date: 2023-04-04

Abstract

To develop a new natural spice of Flos Sophorae, we used Cordyceps sinensis strain SCT-1 to fermentate Flos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium was Flos Sophorae 100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
- Cordyceps sinensis,
- fermented Flos Sophorae spice,
- cigarette flavoring,
- volatile aroma component
References
1. [1]
  田数,柴颖,田大勇,等.冬虫夏草提取液有效成分分析及其在卷烟中的应用研究[J].轻工学报,2022,37(3):74-81.
2. [2]
  张姝,张永杰,SHRESTHA B,等.冬虫夏草菌和蛹虫草菌的研究现状、问题及展望[J].菌物学报,2013,32(4):577-597.
3. [3]
  李春如,彭凡,樊美珍,等.中国被毛孢RCEF0273培养工艺的研究[J].安徽农业大学学报,2004(4):460-465.
4. [4]
  周宇爝,江明艳,姜福星,等.不同氮源对中国被毛孢生长的影响[J].广东农业科学,2013,40(18):22-24.
5. [5]
  葛飞,桂琳,李春如,等.冬虫夏草无性型-中国被毛孢固态发酵条件的初步研究[J].生物学杂志,2009,26(3):22-25.
6. [6]
  戢培正.木里冬虫夏草真菌的分离鉴定及其固态发酵工艺研究[D].成都:西南交通大学,2017.
7. [7]
  韩涛.冬虫夏草发酵发芽糙米生产虫草多糖及分离纯化研究[D].天津:天津科技大学,2013.
8. [8]
  韩勇.冬虫夏草发酵小麦麦麸生产虫草多糖及分离纯化[D].天津:天津科技大学,2015.
9. [9]
  任晓莉,杨璐,乔鹏,等.复合酶法提取槐花多糖的工艺优化及其抗氧化活性[J].食品工业科技,2024,45(7):1-7.
10. [10]
  王吉中,杨琛琛,乔静丽,等.生物法制备天然槐花烟用香料的研究[J].食品工业科技,2012,33(22):226-233.
11. [11]
  张倩颖,罗诚,李东亮,等.汉逊德巴利酵母L1-1发酵槐花提取物产香气物质及其应用[J].生物加工过程, 2021,19(5):472-481.
12. [12]
  张倩颖,耿宗泽,邓羽翔,等.冬虫夏草菌株发酵对非主料区烟叶感官品质和化学成分的影响[J].中国烟草学报, 2021, 27(4):1-9.
13. [13]
  国家烟草专卖局.烟草及烟草制品感官评价方法:YC/T 138-1998[S].北京:中国标准出版社,1998.
14. [14]
  EDIBE S E,CADWALLADER K R. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds[J]. Food Chemistry, 2017, 217(15):244-253.
15. [15]
  陈芝飞,蔡莉莉,陈小龙,等.基于香韵活性值的不同产地中间香型烤烟风格特征差异分析[J].轻工学报, 2022,37(1):79-86.
16. [16]
  WEI J P,WANG S Y,ZHANG Y X,et al. Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider[J]. LWT-Food Science and Technology,2019,107:191-198.
17. [17]
  WEI J P,ZHANG Y X,WANG Y W,et al. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations[J]. International Journal of Food Microbiology,2019,318:108471.
18. [18]
  JELEN H,MAJCHER M,GINJA A,et al. Determination of compounds responsible for tempeh aroma[J]. Food Chemistry,2013,141(1):459-465.
19. [19]
  FAN Y,LIU W,FEN X,et al. Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang region of China[J]. Cereal Chemistry, 2019, 96(2):1022-1035.
20. [20]
  GEMERT L J V. Compilations of odour threshold values in air, water and other media[M]. Oliemans Punter & Partners BV,2003.
21. [21]
  JOSÉ M S,CARMEN G B,RAQUEL R S,et al. Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates[J]. World Journal of Microbiology and Biotechnology,2012,28(11):3123-3134.
22. [22]
  MURNANE S S, LEHOCKY A H, OWENS P D. Odor thresholds for chemicals with established health standards[M]. 2nd edition. Virginia:AIHA,2013.
23. [23]
  BUTTERY R G,TAKEOKA G R. Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component[J]. Journal of Agricultural & Food Chemistry, 2013, 61(38):9063-9066.
24. [24]
  安会敏,欧行畅,熊一帆,等.茉莉花茶特征香气成分研究[J].茶叶科学,2020,40(2):225-237.
25. [25]
  谢剑平.烟草香原料[M].北京:化学工业出版社, 2009.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(29) PDF downloads(2) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

The preparation of fermented Flos Sophorae spice by Cordyceps sinensis strain and its application in cigarette flavoring

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com