Sensory attributes, chemical and microbiological properties of cigars aged with different media
Introduction: Aging is an important process to improve the quality of cigar, but the effect of aging with media on cigar has not been reported.Therefore, this study aimed to prepare different aging media and clarify the influence of media on cigar quality.Methods: Effective media were first screened...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-10-01
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| Series: | Frontiers in Bioengineering and Biotechnology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fbioe.2023.1294667/full |
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| author | Wanrong Hu Wanrong Hu Wanrong Hu Wen Cai Yun Jia Jingyuan Fan Jingyuan Fan Beibei Zhu Qianying Zhang Qianying Zhang Yue Wang Yue Wang Yuanfa Liu Dongliang Li |
| author_facet | Wanrong Hu Wanrong Hu Wanrong Hu Wen Cai Yun Jia Jingyuan Fan Jingyuan Fan Beibei Zhu Qianying Zhang Qianying Zhang Yue Wang Yue Wang Yuanfa Liu Dongliang Li |
| author_sort | Wanrong Hu |
| collection | DOAJ |
| description | Introduction: Aging is an important process to improve the quality of cigar, but the effect of aging with media on cigar has not been reported.Therefore, this study aimed to prepare different aging media and clarify the influence of media on cigar quality.Methods: Effective media were first screened by sensory evaluation, then the effects of aging media on the chemical composition and microbial community of cigar were investigated.Results: The results showed that: 1) As aging media, coffee formula and cocoa formula could optimize the smoke and aroma characteristics of cigar, and 30 days was the appropriate period for cigar aging. 2) Aging with coffee or cocoa media could increase the content of amino acids, non-volatile organic acids, malic acid and aroma components. Particularly, the content of aroma components increased from 2.48 mg g−1 (W-30) to 3.21 mg g−1 (C-30) and 3.70 mg g−1 (K-30), respectively. 3) Aging with coffee can improve the diversity of bacteria and fungi on the cigar surface and change the succession rule of bacterial community. In contrast, aging with cocoa had no significant effect on microbial diversity of cigar.Discussion: In this study, the influence of aging media on cigar quality was analyzed multidimensionally for the first time, which provided a reference for the development of new aging media and technologies to improve cigar quality. |
| first_indexed | 2024-03-11T16:04:07Z |
| format | Article |
| id | doaj.art-7ea988755874469b8db234492e0e1618 |
| institution | Directory Open Access Journal |
| issn | 2296-4185 |
| language | English |
| last_indexed | 2024-03-11T16:04:07Z |
| publishDate | 2023-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Bioengineering and Biotechnology |
| spelling | doaj.art-7ea988755874469b8db234492e0e16182023-10-25T06:14:22ZengFrontiers Media S.A.Frontiers in Bioengineering and Biotechnology2296-41852023-10-011110.3389/fbioe.2023.12946671294667Sensory attributes, chemical and microbiological properties of cigars aged with different mediaWanrong Hu0Wanrong Hu1Wanrong Hu2Wen Cai3Yun Jia4Jingyuan Fan5Jingyuan Fan6Beibei Zhu7Qianying Zhang8Qianying Zhang9Yue Wang10Yue Wang11Yuanfa Liu12Dongliang Li13Cigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaCigar Fermentation Technology Key Laboratory of Tobacco Industry, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaIndustry Efficient Utilization to Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Shifang, ChinaCigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaCigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaCigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaIndustry Efficient Utilization to Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Shifang, ChinaCigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaCigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaCigar Fermentation Technology Key Laboratory of Tobacco Industry, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaCigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaIndustry Efficient Utilization to Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Shifang, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, ChinaCigar Technology Innovation Center of China Tobacco, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, ChinaIntroduction: Aging is an important process to improve the quality of cigar, but the effect of aging with media on cigar has not been reported.Therefore, this study aimed to prepare different aging media and clarify the influence of media on cigar quality.Methods: Effective media were first screened by sensory evaluation, then the effects of aging media on the chemical composition and microbial community of cigar were investigated.Results: The results showed that: 1) As aging media, coffee formula and cocoa formula could optimize the smoke and aroma characteristics of cigar, and 30 days was the appropriate period for cigar aging. 2) Aging with coffee or cocoa media could increase the content of amino acids, non-volatile organic acids, malic acid and aroma components. Particularly, the content of aroma components increased from 2.48 mg g−1 (W-30) to 3.21 mg g−1 (C-30) and 3.70 mg g−1 (K-30), respectively. 3) Aging with coffee can improve the diversity of bacteria and fungi on the cigar surface and change the succession rule of bacterial community. In contrast, aging with cocoa had no significant effect on microbial diversity of cigar.Discussion: In this study, the influence of aging media on cigar quality was analyzed multidimensionally for the first time, which provided a reference for the development of new aging media and technologies to improve cigar quality.https://www.frontiersin.org/articles/10.3389/fbioe.2023.1294667/fullcigaragingmediumchemical compositioncommunity successionsensory quality |
| spellingShingle | Wanrong Hu Wanrong Hu Wanrong Hu Wen Cai Yun Jia Jingyuan Fan Jingyuan Fan Beibei Zhu Qianying Zhang Qianying Zhang Yue Wang Yue Wang Yuanfa Liu Dongliang Li Sensory attributes, chemical and microbiological properties of cigars aged with different media Frontiers in Bioengineering and Biotechnology cigar aging medium chemical composition community succession sensory quality |
| title | Sensory attributes, chemical and microbiological properties of cigars aged with different media |
| title_full | Sensory attributes, chemical and microbiological properties of cigars aged with different media |
| title_fullStr | Sensory attributes, chemical and microbiological properties of cigars aged with different media |
| title_full_unstemmed | Sensory attributes, chemical and microbiological properties of cigars aged with different media |
| title_short | Sensory attributes, chemical and microbiological properties of cigars aged with different media |
| title_sort | sensory attributes chemical and microbiological properties of cigars aged with different media |
| topic | cigar aging medium chemical composition community succession sensory quality |
| url | https://www.frontiersin.org/articles/10.3389/fbioe.2023.1294667/full |
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