Effect of Bacillus safensis GL2 on the Neutral Aroma Components of Cigar Tobacco Leaves

Abstract

【Objective】The use of artificial inoculation to ferment cigar tobacco leaves is an inevitable trend in the industrial production of cigar tobacco leaves, and the neutral aroma components are the important quality components of cigar tobacco leaves. The study aims to investigate the effect of Bacillus safensis GL2 on the neutral aroma components of cigar tobacco leaves.【Method】GL2 was screened from Cuban cigar Cohiba Robert and used to ferment cigar leaves. The neutral aroma components in tobacco leaves were determined by distillation extraction-gas chromatography-mass spectrometry, and multivariate statistical methods were used for analysis and statistics.【Result】The total aroma and the contents of most neutral aroma components in cigar tobacco leaves were significantly increased after GL2 fermentation (P 1 and P < 0.05, and 9 of them were significantly up-regulated and positively correlated with tobacco leaf aroma. There were 7 species with significant positive correlation (P < 0.05), which were the key differential aroma components of 2, 6, 6-trimethyl-2-cyclohexene-1, 4-dione, 2, 6, 6-trimethyl-1, 4-cyclohexanedione, geraniyl acetone, acanthyl acetone, neophydiene, solanone and phytoalcohol. In addition, 4 different aroma components were significantly decreased and negatively correlated with tobacco leaf aroma, among which 2, 4-di-tert-butyl-6-nitrophenol was significantly negatively correlated with cigar tobacco aroma (P < 0.05). 2, 6, 6-trimethyl-2-cyclohexene-1, 4-dione, geranyl acetone, solanone and phytol contributed significantly to the aroma of fermented cigar tobacco leaves, resulting in a stronger overall dry and floral fragrances. As a result, they enriched the aroma and improved the sensory quality of cigar tobacco leaves.【Conclusion】Inoculation of B. safensis during cigar tobacco fermentation is beneficial for improving the quality of cigar tobacco leaves, which provide theoretical support for improving the fermentation quality of cigar tobacco leaves with biotechnology.

Keywords

• cigar tobacco
• bacillus safensis
• fermentation
• sensory evaluation
• neutral aroma component
• multivariate statistics analysis