Fermentation of Cigar Tobacco Leaves with Citrus Flavonoids
Author Information
Author(s): Hu Wanrong, Cai Wen, Jia Yun, Zhang Qianying, Zhang Zhengcheng, Wang Yue, Sun Chongde, Li Dongliang
Primary Institution: China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.
Hypothesis
The incorporation of flavonoids derived from citrus may positively influence the quality of cigar tobacco leaves.
Conclusion
The addition of citrus extracts significantly reduced irritation and improved the aroma richness of cigar tobacco leaves.
Supporting Evidence
- The addition of citrus extracts increased the total amount of aroma substances in cigar tobacco leaves by 38.15%.
- The incorporation of citrus extracts reduced the content of amino acids, oxalic acid, and unsaturated fatty acids.
- Citrus extracts promoted the succession of the microbial community in cigar tobacco leaves.
- The addition of citrus extracts improved the aroma richness of cigar tobacco leaves.
Takeaway
This study shows that adding citrus extracts to cigar tobacco can make them taste better and less irritating to smoke.
Methodology
Citrus extracts were obtained through ultrasonic-assisted extraction and used as additives in the fermentation of cigar tobacco leaves, followed by analysis of chemical, microbiological, and sensory properties.
Digital Object Identifier (DOI)
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