雪茄烟叶在不同发酵条件下的风味物质分析研究进展

Analysis of Flavor Substances of Cigar Tobacco Under Different Fermentation Conditions:A Review

雪茄烟叶的风味物质对雪茄风格特征起到决定性的作用。从雪茄烟叶发酵研究进展、雪茄烟叶风味物质研究和不同发酵条件下风味物质研究三个方面开展了综述,发酵是改善雪茄烟叶品质的重要过程,能够影响雪茄烟叶的风味物质种类、含量和组成比例,从而决定雪茄烟叶质量和雪茄烟品质,本研究对雪茄烟叶的发酵机理和方法进行了分析,风味物质是决定雪茄产品风格特征的关键因素,总结了风味感知机理、分析方法、风味物质分类的研究进展,对雪茄烟叶在不同温湿度、发酵时间和发酵介质条件下的风味物质开展了研究。同时对未来雪茄风味研究进行展望,为相关的研究提供理论支撑。

The flavor substances of cigar tobacco leaves play a decisive role in the stylistic characteristics of cigars.Fermentation is an important process to improve the quality of cigar tobacco,which can affect the type,content and composition ratio of flavor substances in cigar tobacco,thus determining the quality of cigar tobacco leaves and cigar tobacco quality.This paper reviews the mechanism of fermentation and flavor perception of cigar tobacco leaves and the progress of flavor analysis of cigar tobacco leaves under different fermentation conditions,summarizes their effects on cigar tobacco leaves,and looks forward to the future research on cigar flavors to provide theoretical support for related research.