菌酶协同发酵前后低次烟叶香气差异性分析

苏赞; 曹源; 孙建生; 胡志忠; 邹克兴; 刘鸿; 龙章德; 许春平

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Citation: . shu

Analysis of aroma difference of low-grade tobacco leaves prior to and after treatment by bacterial-enzyme co-fermentation

SU Zan ¹ ,
CAO Yuan ² ,
SUN Jiansheng ¹ ,
HU Zhizhong ¹ ,
ZOU Kexing ¹ ,
LIU Hong ¹ ,
LONG Zhangde ¹ ,
XU Chunping ^2,,

1. Technology Center, China Tobacco Guangxi Industrial Co., Ltd., Nanning 530001, China;
2. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Corresponding author: XU Chunping, xuchunping05@163.com
Received Date: 2024-11-08
Accepted Date: 2025-03-11
Available Online: 2025-08-26

Abstract

In order to explore the difference of aroma components of tobacco leaves before and after the synergistic treatment of bacteria and enzymes, a strain of Bacillus velezensis YUNM-4 screened from the surface of Yunyan 87 tobacco leaves and three kinds of biological enzymes (cellulase, lipase and neutral protease) were used to make a compound biological enzyme preparation, and the upper low-grade tobacco leaves were subjected to synergistic fermentation treatment. The conventional chemical components and aroma components of the treated tobacco leaves were determined by continuous flow analyzer and gas chromatography-mass spectrometry (GC-MS), respectively. Orthogonal partial least squares discriminant analysis (OPLS-DA) and independent t test (P<0. 05) were used to screen out the components with significant differences in the content of tobacco leaves before and after fermentation, and the relative odor activity value (ROAV) was used to analyze the difference in the contribution of aroma components in tobacco leaves before and after fermentation. The results showed that: 1) Compared with the control group, the total potassium, nicotine, total sugar, reducing sugar and potassium chloride ratio of the conventional chemical components of the fermented tobacco leaves reduced significantly, while the sugar-nicotine ratio increased significantly. 2) The total content of volatile aroma components after fermentation tobacco leaves significantly increased, reaching 498. 09 μg/g, an increase of 53. 7%, mainly alcohols, ketones, hydrocarbons, organic acids, furans and phenols; The OPLS-DA model had good experimental repeatability without over-fitting phenomenon. Through this model, 32 components with significant differences in content were screened out can better distinguish the differences in aroma components of tobacco leaves before and after fermentation. 3) The ROAV of 12 volatile aroma components in the fermented tobacco leaves was higher than that in the pre-fermented tobacco leaves. 4) The ROAV values of 11 components such as benzyl alcohol, phenylethyl alcohol, damascenone, β-ionone, acetophenone and dihydroactinidiolide were greater than 1, which were the key aroma components of fermented tobacco leaves, and could significantly improve the sensory quality of cigarettes.
- bacteria-enzyme combination,
- tobacco leaf fermentation,
- low-grade tobacco leaves,
- aroma analysis
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沈阳化工大学材料科学与工程学院沈阳 110142

Analysis of aroma difference of low-grade tobacco leaves prior to and after treatment by bacterial-enzyme co-fermentation

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