厌氧发酵对雪茄烟叶香气成分的影响
The Effect of Anaerobic Fermentation on the Aroma Components of Cigar Tobacco Leaves

【目的】研究陶坛作为发酵容器进行厌氧发酵对雪茄烟叶品质提升的效果，优化发酵技术。【方法】对比分析厌氧发酵组(SY)、不充CO₂组(NC)和未发酵组(CK)的化学成分、感官质量并结合气相色谱–质谱联用技术(GC-MS)对发酵后挥发性香味物质进行定量检测，并分析发酵过程中氧化胁迫产物(H₂O₂和MDA)的浓度变化。【结果】① SY组的烟碱含量较CK组下降12.3%，还原糖和总糖分别下降10.2%和9.8%，钾氯比提高15.6%；② 在感官评价中，SY组在香气量、甜润度和醇和度上得分较CK组分别提升33.5%、25.4%和18.7%；③ 挥发性香味物质总量较CK组提升46.4%，其中新植二烯含量较CK组提高51.5%，美拉德反应产物糠醛、糠醇分别提高15.6%和12.1%；④ 氧化胁迫指标中，SY组H₂O₂和MDA浓度分别较CK下降87.6%和66.2%。【结论】陶坛厌氧结合CO₂控温技术的发酵方式，有效提升了雪茄烟叶的化学成分和感官品质，促进香味物质的生成，并显著降低氧化损伤，为雪茄烟叶发酵工艺的优化提供了新的技术路径。
[Objective] This study aims to investigate the effect of using earthenware jars as fermentation vessels for anaerobic fermentation on the quality enhancement of cigar tobacco leaves, and to optimize fermentation techniques. [Methods] A comparative analysis was conducted on the chemical composition and sensory quality of the anaerobic fermentation group (SY), the non-CO₂ group (NC), and the unfermented group (CK). The volatile aroma compounds after fermentation were quantitatively analyzed using gas chromatography-mass spectrometry (GC-MS), and the changes in the concentrations of oxidative stress products (H₂O₂ and MDA) during fermentation were examined. [Results] 1) The nicotine content in the SY group decreased by 12.3% compared to the CK group, while reducing sugars and total sugars decreased by 10.2% and 9.8%, respectively, and the potassium-to-chloride ratio increased by 15.6%; 2) In sensory evaluation, the SY group scored higher than the CK group by 33.5% in aroma intensity, 25.4% in sweetness, and 18.7% in smoothness; 3) The total amount of volatile aroma compounds increased by 46.4% in the SY group compared to the CK group, with new plant-derived terpenes increasing by 51.5%, and Maillard reaction products such as furfural and furfuryl alcohol increasing by 15.6% and 12.1%, respectively; 4) Regarding oxidative stress indicators, the concentrations of H₂O₂ and MDA in the SY group decreased by 87.6% and 66.2%, respectively, compared to the CK group. [Conclusion] The fermentation method combining earthenware anaerobic fermentation with CO₂ temperature control effectively enhanced the chemical composition and sensory quality of cigar tobacco leaves, promoted the generation of aroma compounds, and significantly reduced oxidative damage. This study provides a new technological pathway for optimizing the fermentation process of