Abstract:Solid-state fermentation of cut tobacco was conducted with a commercial brewer’s yeast strain under different conditions to obtain the products with different flavors. The different aroma compounds in the fermented cut tobacco under the three conditions with the highest mass fraction of total volatile flavor compounds were analyzed. The results showed that the mass fractions of alcohols, aromatics, ketones, esters, aldehydes, acids, and heterocyclic compounds were significantly increased in the cut tobacco after solid-state fermentation under different conditions. More flavor compounds were obtained after fermentation with a solid-to-liquid ratio of 1 g:1 mL and an inoculum amount of 1.0% at 25 ℃ for 36 h and fermentation with a solid-to-liquid ratio of 1 g:1 mL and an inoculum amount of 2.0% or 3.0% at 25 ℃ for 24 h. In addition, the mass fractions of classical aroma compounds such as (E,E)-farnesol, furfuryl alcohol, phenethyl alcohol, guaiacol, tabanone, damascenone, and dihydroactinidiolide varied in the cut tobacco fermented under different conditions. The cut tobacco products with special flavors that were obtained after fermentation with the yeast strain can enrich cut tobacco products. The results provide a basis for the application of commercial yeast in cut tobacco fermentation as well as the production of cigarettes with special flavors and the improvement of cut tobacco quality.
