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. 2023 Oct 24:11:1294667.
doi: 10.3389/fbioe.2023.1294667. eCollection 2023.

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Wanrong Hu  1   2   3 , Wen Cai  1 , Yun Jia  1 , Jingyuan Fan  1   3 , Beibei Zhu  1 , Qianying Zhang  1   2 , Yue Wang  1   3 , Yuanfa Liu  4 , Dongliang Li  1
Affiliations

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Wanrong Hu et al. Front Bioeng Biotechnol. .

Abstract

Introduction: Aging is an important process to improve the quality of cigar, but the effect of aging with media on cigar has not been reported.Therefore, this study aimed to prepare different aging media and clarify the influence of media on cigar quality. Methods: Effective media were first screened by sensory evaluation, then the effects of aging media on the chemical composition and microbial community of cigar were investigated. Results: The results showed that: 1) As aging media, coffee formula and cocoa formula could optimize the smoke and aroma characteristics of cigar, and 30 days was the appropriate period for cigar aging. 2) Aging with coffee or cocoa media could increase the content of amino acids, non-volatile organic acids, malic acid and aroma components. Particularly, the content of aroma components increased from 2.48 mg g-1 (W-30) to 3.21 mg g-1 (C-30) and 3.70 mg g-1 (K-30), respectively. 3) Aging with coffee can improve the diversity of bacteria and fungi on the cigar surface and change the succession rule of bacterial community. In contrast, aging with cocoa had no significant effect on microbial diversity of cigar. Discussion: In this study, the influence of aging media on cigar quality was analyzed multidimensionally for the first time, which provided a reference for the development of new aging media and technologies to improve cigar quality.

Keywords: aging; chemical composition; cigar; community succession; medium; sensory quality.

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Conflict of interest statement

Authors WH, WC, YJ, BZ, JF, QZ, YW, and DL were employed by China Tobacco Sichuan Industry Co., Ltd. The remaining author declares that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
The procedure of the aging experiment.
FIGURE 2
FIGURE 2
The sensory quality of cigars. (A) the effect of different aging media on sensory quality, (B) the effect of different aging time on sensory quality.
FIGURE 3
FIGURE 3
The starch content of cigars aged with different media.
FIGURE 4
FIGURE 4
Effects of aging with coffee or cocoa media on amino acid content of cigars. (A) aging for 30 days (B) aging for 60 d (C) aging for 90 days.
FIGURE 5
FIGURE 5
The contents of organic acids in cigars. Note: Different lowercase letters indicate that the difference of samples in water and coffee groups is statistically significant at p < 0.05 level. Different capital letters indicate that the difference between samples in water and cocoa groups is statistically significant at p < 0.05 level (same means for the following figures and tables). (A) is the content of non-volatile organic acids, (B) is the contents of small molecular organic acids, (C) is the fatty acids contents.
FIGURE 6
FIGURE 6
Effects of aging media on the content of aroma component in cigars.
FIGURE 7
FIGURE 7
Venn diagram of OTU distribution. (A) shows the bacterial communities of cigar in coffee group. (B) shows the fungal communities of cigar in coffee group. (C) shows the bacterial communities of cigar in cocoa group. (D) shows the fungal communities of cigar in cocoa group.
FIGURE 8
FIGURE 8
Bacterial community structure of cigars. (A) the phylum level, (B) the genus level.
FIGURE 9
FIGURE 9
Fungal community structure of cigars. (A) the phylum level, (B) the genus level.
See this image and copyright information in PMC

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