摘要
This study investigated the effects of roasted rice leachate fermentation with different degrees of gelatinization on tobacco quality by first analyzing the leachate’s chemical properties and then exploring its impact on the microbial community and chemical composition of tobacco during fermentation.Leachates with varying degrees of gelatinization(T1,T2,and T3)were prepared,and their compositional differences were analyzed using UPLCMS.The results showed that the roasted-rice leachate served as a substrate rich in fermentable sugars(glucose,maltose,and fructose)and starch.T3(high degree of gelatinization)contained 17.50-fold more glucose,9.77-fold more fructose,and 6.23-fold more starch than T1(low degree of gelatinization),providing sufficient carbon sources for microbial metabolism and Maillard reactions.During tobacco fermentation,the application of roasted-rice leachate resulted in a notable increase in total sugars,reducing sugars,amino acids,and Maillardderived flavor compounds,while decreasing nicotine,total nitrogen,and protein content.Microbial analysis showed that Oceanobacillus and Virgibacillus were the dominant genera contributing to the enhanced enzymatic activity and flavor formation.Volatile compound profiling using GC-MS showed a significant increase in esters,aldehydes,ketones,and heterocyclic compounds,which were associated with improved aroma and sweetness.Sensory evaluation confirmed that leachate-treated tobacco exhibited enhanced aroma quality,reduced irritation,and greater smoke smoothness,with stronger effects observed at higher degrees of gelatinization.These findings suggest that roasted-rice leachate likely promotes microbial enzymatic processes and Maillard reactions,thereby enhancing the overall quality and flavor characteristics of cigar tobacco.
基金
funded by the Science and Technology Project of the Sichuan Tobacco Company(Grant number:SCYC202124)
the Major Science and Technology Projects of the China National Tobacco Cor-poration[Grant number:110202201036(XJ-07)].
