The Study On Physicochemical And Aromatic Characteristics Of Blended Cigarettes After Microbial Solid State Fermentation

Tobacco aroma is one of the important factors affecting the quality of tobacco,thematerials which have connection with tobacco aroma are complicated.To explore themechanism of biological fermentation and aroma enhancement produced by tobaccomicroorganism,We analyze the physicochemical change of Blended Cigarettes after MicrobialSolid State Fermentation,from two aspects of qualitative and quantitative,we adopt themethod of Simultaneous Distillation Extraction(SDE) combined with Gas ChromatographyMass Spectrometry(GC/MS) to analyze the aroma components of this kind of samples.Main work consists of the following two parties:On the one hand,we study the content changes of the blended cigarettes after microbialSolid state fermentation systematically.The indicators includingstarch,sucrose,glucose,fructose,oxalic acid,malic acid,lactic acid, soluble protein,totalnitrogen,amino acids,polyphenols and potassium.At the end of the artificial alcoholize,we canfind out that:The contents of glucose of JC01less than JC00,the contents of starch,sucrose andfructose of JC01,JC02,JC10,JC11and JC12more than JC00.Similarly,the contents of solubleprotein and total nitrogen of JC01,JC02,C10,JC11and JC12less than JC00.The contents ofoxalic acid of JC10and JC12more than JC00,the rests are less than JC00;The contents ofmalic acid of JC11less than JC00,the rests are higher than JC00;The contents of lactic acid ofJC01and JC11less than JC00,the rests are higher than JC00.The contents of amino acids ofJC01,JC02and JC10more than JC00,the rests are less than JC00.The contents of polyphenolsof JC01and JC02more than JC00.The contents of potassium of JC01,JC02,JC10,JC11andJC12more than JC00.On the other hand,by using the method of Simultaneous Distillation Extraction(SDE)combined with Gas Chromatography Mass Spectrometry(GC/MS),we analyze the aromacomponents of blended cigarettes after microbial solid state fermentation from two aspects ofqualitative and quantitative.The results shows that:The peak number of the6microbialprocessing samples is66,68,66,6,54and74in turns.The peak time and peak shape are similar,main ingredients are concentrated between22and38min,the aroma compositionswhich were checked out were analysised from qualitative and quantitative.The results show that:the quality both physical and chemical indicators and aromacomponentsof tobacco leaves which flavoured by microbial method turns to bebatter.Microbial method of improving the quality of cigarette smoking is promising.