固态发酵对烟丝中挥发性风味物质的影响

Effects of Solid-State Fermentation on Volatile Flavor Compounds in Cut Tobacco

摘要:

采用酿酒酵母在不同条件下对烟丝进行固态发酵以获得具有不同风味的烟丝，分析了发酵烟丝中总挥发性风味物质质量分数最高的3个条件下烟丝的致香成分。结果表明，经不同条件固态发酵后，烟丝中的醇类、芳香类、酮类、酯类、醛类、酸类和杂环类致香成分质量分数均明显增加。在25 ℃、料液比1 g∶1 mL、接种质量分数1.0%、发酵时间36 h的条件下，以及25 ℃、料液比1 g∶1 mL、接种质量分数2.0%或3.0%、发酵时间24 h的条件下，发酵烟丝能够获得较多的挥发性风味物质。此外，烟丝中金合欢醇、糠醇、苯乙醇、愈创木酚、巨豆三烯酮、大马酮和二氢猕猴桃内酯等经典致香物质在不同条件下均有不同程度变化。利用该酿酒酵母发酵得到的酿香风味烟丝可丰富烟丝品类。该研究为商业酵母在烟丝发酵中的应用、特色风味卷烟的生产和烟丝品质的提升提供了依据。

Abstract:

Solid-state fermentation of cut tobacco was conducted with a commercial brewer’s yeast strain under different conditions to obtain the products with different flavors. The different aroma compounds in the fermented cut tobacco under the three conditions with the highest mass fraction of total volatile flavor compounds were analyzed. The results showed that the mass fractions of alcohols, aromatics, ketones, esters, aldehydes, acids, and heterocyclic compounds were significantly increased in the cut tobacco after solid-state fermentation under different conditions. More flavor compounds were obtained after fermentation with a solid-to-liquid ratio of 1 g:1 mL and an inoculum amount of 1.0% at 25 ℃ for 36 h and fermentation with a solid-to-liquid ratio of 1 g:1 mL and an inoculum amount of 2.0% or 3.0% at 25 ℃ for 24 h. In addition, the mass fractions of classical aroma compounds such as (E,E)-farnesol, furfuryl alcohol, phenethyl alcohol, guaiacol, tabanone, damascenone, and dihydroactinidiolide varied in the cut tobacco fermented under different conditions. The cut tobacco products with special flavors that were obtained after fermentation with the yeast strain can enrich cut tobacco products. The results provide a basis for the application of commercial yeast in cut tobacco fermentation as well as the production of cigarettes with special flavors and the improvement of cut tobacco quality.