Effects of Enterobacter fermentation on chemical components of tobacco extract and cigarette quality

Authors

YE Jian-bin, School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
QI Xiao-na, School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
YANG Zong-can, Technology Center of Henan Tobacco Industrial Co., Ltd., Zhengzhou, Henan 450000, China
ZHANG Ting-ting, Technology Center of Henan Tobacco Industrial Co., Ltd., Zhengzhou, Henan 450000, China
FENG Ying-jie, Technology Center of Henan Tobacco Industrial Co., Ltd., Zhengzhou, Henan 450000, China

Abstract

Here, tobacco extract was produced by fermentation using Enterobacter, then the tobacco extract was prepared by concentration. Continuous flow was applied to analyze the chemical composition of tobacco extract; and the aroma components were also analyzed by GC-MS. The as-prepared tobacco extract was applied in the cigarettes, and its effects on sensory and smoke aroma components were also evaluated. Results showed that, after fermentation, the content of protein, starch, galacturonic acid, total plant alkali and amino acid were decreased by 28.95%, 19.44%, 18.91%, 3.71% and 37.45%, respectively. The tobacco extracts prepared by fermentation had a typical sweet flavor, and the characteristic flavor components of tobacco such as solanone, β-damascenone, and megastigmatrienone were significantly increased. The content of sweet fragrant substances such as farnesol, β-ionol, furfuryl alcohol, and furfural in cigarette smoke was increased, and the sensory quality was obviously improved.

Publication Date

5-28-2021

First Page

33

Last Page

38

DOI

10.13652/j.issn.1003-5788.2021.05.007

Recommended Citation

Jian-bin, YE; Xiao-na, QI; Zong-can, YANG; Ting-ting, ZHANG; and Ying-jie, FENG (2021) "Effects of Enterobacter fermentation on chemical components of tobacco extract and cigarette quality," Food and Machinery: Vol. 37: Iss. 5, Article 7.
DOI: 10.13652/j.issn.1003-5788.2021.05.007
Available at: https://www.ifoodmm.cn/journal/vol37/iss5/7

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