Abstract:To obtain an acid fragrance tobacco extract, the extraction technology was first optimized. The extracts were then fermented using microbe from Kombucha, and the tobacco extract with acid fragrance were obtained after concentration. The flavor components of prepared tobacco extract were analyzed by gas chromatography-mass spectrometry (GC-MS), and the application of tobacco extract was also estimated combined with sensory quality evaluation. The results showed that the extraction rate and sugar contents of tobacco extract reached 55.34% and 13.14 g/L after the extraction process optimization, respectively. Compared with the unfermented tobacco extract, the content and types of flavor components were both increased in the fermented tobacco extract, such as phenylacetic acid, lactic acid, 3-methylbutyric acid and other acidic flavor components. Several characteristic aroma components of tobacco were also increased, such as megastigmatrienone, β-damascone, β-ionone, and maltol. The cigarette sensory was effectively improved if the as-prepared fermented tobacco extract was applied, with the quality and quantity of aroma significantly enhanced. Meanwhile, the effect of fermented tobacco extract was better than the unfermented tobacco extract. A special acid fragrance tobacco extract was obtained through the optimization of extraction process and biological fermentation, which could be used as a reference in the preparation of tobacco extract with characteristic aroma.
