| Issue |
E3S Web Conf.
Volume 271, 2021
2021 2nd International Academic Conference on Energy Conservation, Environmental Protection and Energy Science (ICEPE 2021)
|
|
|---|---|---|
| Article Number | 04031 | |
| Number of page(s) | 5 | |
| Section | Environmental Materials and Solid Waste Recycling Technology | |
| DOI | https://doi.org/10.1051/e3sconf/202127104031 | |
| Published online | 15 June 2021 | |
Cigarette Flavouring Regulation by Using Aroma-producing Microorganism Isolated from Maotai Daqu
1 Department of Environmental Engineering and Chemistry, Luoyang Institute of Science and Technology, Luoyang 471023, China
2 State Key Laboratory of Environmental Geochemistry, Institute of Geochemistry, University of Chinese Academy of Sciences, Guiyang 550002, China
3 Technology Center, China Tobacco Guizhou Industrial Co., Ltd.
* Corresponding author. E-mail address: orient.lihui@163.com
The selected Moutai aromatic microorganisms and their metabolites were applied into the fermentation of tobacco leaves in order to improve the tobacco quality. The results showed that a variety of aromatic substances in Moutai, as well as the typical flavor substances commonly used in cigarettes, were detected in the fermented tobacco leaf extract. In view of the GC-MS results as well as the sensory smoking evaluation of tobacco leaf extracts under designed experimental conditions, the optimal parameters of stable single-strain fermentation process was at 40 ℃ for 10-15 days. The results of specific effects of different fermentation conditions on the content of aroma substances in different parts of tobacco leaves after fermentation, as well as the subsequent sensory evaluation, provided basic data for the improvement of tobacco fermentation and aroma flavoring technology, which was conducive to the development of new cigarettes.
© The Authors, published by EDP Sciences, 2021
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