A method of improving the sensory quality of a cigar

Abstract

The application discloses a maintenance method for improving the sensory quality of cigar tobacco, and the content of the fermented flavor component of the cigar tobacco leaf treated by using a mixed solution of malic acid and lactose is obviously increased, the content of substances with fruity aroma such as tetrahydrogermacrene and 5,6-epoxy-7-massonene-3,9-diol is obviously increased, the sweet and smooth feeling and the degree of alcohol of the cigar are improved, the irritability is reduced, and the sensory quality of the cigar is effectively improved.

Description

Technical Field

[0001] This invention relates to the field of tobacco processing technology, and in particular to a method for maintaining cigars to improve their sensory quality. Background Technology

[0002] Cigars are cigarettes made entirely of tobacco leaves. Curing is a crucial step in determining the quality of a cigar, significantly impacting the physical and chemical properties of the tobacco leaves and the smoking experience. After rolling, cigars are typically placed in suitable temperature and humidity environments, as well as in humidors or cigar boxes, to age and mature, enhancing their flavor and aroma. The curing time is relatively flexible.

[0003] The increase in monosaccharide content during the curing process can promote the moisture absorption of tobacco leaves and make them softer. Organic acids in tobacco leaves can not only regulate the acid-base balance of tobacco leaves, harmonize smoke, and improve smoking quality, but also coordinate smoke concentration and enhance overall performance. Summary of the Invention

[0004] The purpose of this invention is to provide a method for improving the sensory quality of cigars in order to solve the above-mentioned problems. In the process of cigar maintenance, this invention selects to add glucose and malic acid to enhance the aftertaste of cigars and increase the richness of tobacco aroma.

[0005] The present invention achieves the above objectives through the following technical solutions:

[0006] A method for improving the sensory quality of cigars includes the following steps:

[0007] Step 1: Dissolve glucose in purified water to obtain a glucose solution;

[0008] Step 2: Dissolve lactose in purified water to obtain malic acid solution;

[0009] Step 3: Mix the obtained glucose solution and lactose solution in a mass ratio of 1:1-2 to obtain a mixed solution;

[0010] Step 4: Add malic acid to the solution obtained in steps 1, 2, and 3. Spray the resulting solution evenly onto the surface of the cigar stick. After equilibration at 0-4℃ for 24-48 hours, dry it to the required moisture content at the start of curing. Then, place the cigar stick into a cigar box and transfer it to a curing cabinet for curing. Set the curing temperature to 20±1℃ and the relative humidity to 65±2%.

[0011] A further embodiment is that, in step 1, the mass ratio of glucose to water is 10-20%.

[0012] A further embodiment is that, in step 2, the mass ratio of lactose to water is 10-20%.

[0013] A further embodiment is that, in step 4, the mass ratio of malic acid added to the original solute is 1:1-2.

[0014] A further embodiment is that, in step 4, the mass ratio of malic acid to cigar cigarette is 0.5-1.0%.

[0015] A further proposed solution is to set the curing temperature to 20°C and the relative humidity to 65% in step 4, and to carry out curing for a period of 30-60 days.

[0016] A further embodiment is that, in step 4, the required moisture content at the start of curing is 18±1%.

[0017] The beneficial effects of this invention are as follows:

[0018] The present invention discloses a method for improving the sensory quality of cigar tobacco. After fermentation, the content of aroma components in cigar tobacco leaves treated with a mixed solution of malic acid and lactose is significantly increased. Substances with floral and fruity aromas, such as tetrahydrogeraniol and 5,6-epoxy-7-mega-soybene-3,9-diol, are significantly increased. The sweetness and smoothness of the cigar tobacco are improved, while the irritation is reduced, effectively improving the sensory quality of the cigar tobacco. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This invention relates to the microbial effects of curing cigars with a mixture of glucose and malic acid, lactose and malic acid, and a mixture of glucose, lactose and malic acid. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0022] Example 1:

[0023] Prepare 10 cigar sticks (10g each). Take 0.5g of glucose and mix it with 5g of water to obtain a glucose solution. Then add 0.5g of malic acid to obtain a glucose + malic acid mixed solution. Spray the glucose + malic acid mixed solution evenly onto the surface of the cigar sticks and dry them under set conditions to the required moisture content at the start of curing. Then place the cigar sticks in a humidor and transfer them to a curing cabinet for curing. Set the curing temperature to 20℃ and the relative humidity to 65%. After curing for 30 days, remove the cigar sticks for microbiome sequencing, sensory evaluation, and aroma component testing. The results are as follows: Figure 1 As shown in Tables 1, 2 and 3.

[0024] In addition, replace the glucose + malic acid mixed aqueous solution with pure water and conduct a blank control group experiment following the same steps.

[0025] The sensory quality evaluation method or standard for cigars is "Sensory Evaluation of Cigar Style Characteristics".

[0026] The main aroma components in cigars are detected by gas chromatography-mass spectrometry.

[0027] All embodiments employ the same evaluation or testing methods.

[0028] Example 2:

[0029] Prepare 10 cigar sticks (10g each). Take 0.5g of lactose-malic acid and mix it with 5g of water to obtain a lactose-water solution. Then add 0.5g of malic acid to obtain a lactose + malic acid mixed water solution. Spray the lactose + malic acid mixed water solution evenly onto the surface of the cigar sticks and dry them under set conditions to the required moisture content at the start of curing. Then place the cigar sticks in a humidor and transfer them to a curing cabinet for curing. Set the curing temperature to 20℃ and the relative humidity to 65%. After curing for 30 days, remove the cigar sticks for microbiome sequencing, sensory evaluation, and aroma component testing. The results are as follows: Figure 1 As shown in Tables 1, 2, 3 and 4.

[0030] Example 3:

[0031] Prepare 10 cigar sticks (10g each). Take 0.25g of glucose and 0.25g of lactose, mix them with 5g of water to obtain a glucose + lactose aqueous solution, and then add 0.5g of malic acid to obtain a glucose + lactose + malic acid mixed aqueous solution. Spray the glucose + lactose + malic acid mixed aqueous solution evenly onto the surface of the cigar sticks and dry them under set conditions to the required moisture content at the start of curing. Then place the cigar sticks in a humidor and transfer them to a curing cabinet for curing. Set the curing temperature to 20℃ and the relative humidity to 65%. After curing for 30 days, remove the cigar sticks for microbiome sequencing, sensory evaluation, and aroma component testing. The results are as follows: Figure 1 As shown in Tables 1, 2, 3 and 4.

[0032] Table 1. Effects of curing with glucose + malic acid mixed aqueous solution, lactose + malic acid mixed aqueous solution, and glucose + lactose + malic acid mixed aqueous solution on the sensory scores of cigars.

[0033] sample Pure water maintenance Glucose + Malic Acid Care Lactose + Malic Acid Care Glucose + Lactose + Malic Acid Nourishment degree of alcohol 6 7 7 7.5 Richness 6 6.5 6.5 6.5 Mixed gases 6 6 6 6 fullness 6 6.5 6 6.5 Smoothness 6 6 6.5 6 Fineness 6 7 6 6.5 Sweetness 6 6.5 6.5 7 Irritating 6 7 6.5 7 Aftertaste 6 6.5 6.5 7 flammability 7 7 7 7 grey 7 7 7 7 tuff 7 7 7 7 sense of balance 6 6 6 6.5

[0034] Table 2. Effects of curing with mixed aqueous solutions of glucose and malic acid, lactose and malic acid, and glucose, lactose, and malic acid on polyphenols in cigar smoke.

[0035]

[0036] Table 3. Effects of glucose + malic acid mixed aqueous solution, lactose + malic acid mixed aqueous solution, and glucose + lactose + malic acid mixed aqueous solution on the acidic aroma components of cigar cigarettes during curing.

[0037] sample Pure water maintenance Glucose + Malic Acid Care Lactose + Malic Acid Care Glucose + Lactose + Malic Acid Nourishment Formic acid 12.983 12.746 12.900 14.026 Acetic acid 19.417 19.595 21.174 22.607 acrylic acid 1.254 1.143 1.202 1.172 propionic acid 4.387 4.173 4.427 4.151 2-Hydroxybutanone 0.379 0.371 0.379 0.392 N,N-Dimethylethanolamine 4.779 4.681 4.723 4.747 Dimethylbutyric acid 2.511 2.247 2.776 3.059 Trimethylbutyric acid 0.127 0.100 0.122 0.115 dienebutyric acid 0.878 0.746 0.880 0.834 Valeric acid 1.203 1.107 1.246 1.186 2-Methyl-2-ene-butyric acid 0.142 0.112 0.187 0.191 3-Methylvalerate 10.887 10.457 11.575 12.094 2,3-Butanediol 6.490 7.477 7.788 7.715 4-Methylvalerate 3.155 2.962 3.536 3.437 lactic acid 0.613 0.576 0.561 0.496 Glycolic acid 1.796 1.679 1.875 2.317 hexanoic acid 0.285 0.250 0.233 0.157 2-Hydroxybutyric acid 0.238 0.234 0.190 0.159 Hydroxypropionic acid 3.427 3.286 3.343 3.206 benzyl alcohol 0.506 0.693 0.461 0.342 3-Hydroxypropionic acid 1.471 1.807 2.005 1.924 3-Hydroxybutyric acid 0.673 0.684 0.751 0.797 3-Hydroxyaniline 0.435 0.362 0.347 0.283 benzoic acid 2.642 2.900 2.797 2.788 Phenylacetic acid 12.877 15.396 13.262 14.165 Glyceric acid 1.556 1.579 1.657 1.417 3-Dihydroxy-1,4-pentanol 1.329 1.029 1.081 0.947 1,2,3-Butanetriol 2.431 2.427 3.001 3.134 Threonic acid 0.089 0.101 0.089 0.090 vanillic acid 0.007 0.003 0.007 0.004 Palmitic acid 85.116 82.559 105.686 116.323 Alpha-linolenic acid 3.722 3.600 3.966 3.953 Oleic acid 14.855 17.752 16.399 15.683 Linoleic acid 0.960 0.875 1.114 1.259 Octadectin 18.131 18.022 22.355 25.371 Twenty acid 3.788 3.613 3.573 3.533 Total amount (ug / g) 225.540 227.343 257.667 274.075

[0038] Table 4. Effects of curing with mixed aqueous solutions of glucose and malic acid, lactose and malic acid, and glucose, lactose, and malic acid on the neutral aroma components of cigars.

[0039]

[0040]

[0041]

[0042] The microbiome sequencing, sensory evaluation, and aroma component analysis results of the above cigar samples show that, compared with cigars containing pure water, the microbial composition and content of cigars with different additives vary significantly. The dominant bacterial genera in cigars containing pure water are Lysobacter and Lachnospiraceae_NK4A136_group; in cigars containing a glucose + malic acid mixed aqueous solution, the dominant bacterial genera are Lysobacter and Luteimonas; in cigars containing a lactose + malic acid mixed aqueous solution, the dominant bacterial genera are P3OB_42; and in cigars containing a glucose + lactose + malic acid mixed aqueous solution, the dominant bacterial genera are Lysobacter and Mycobacterium. Different additives result in different dominant genera in the cigar tobacco leaves. The addition of glucose + lactose + malic acid promotes the enrichment of Staphylococcus in the cigar tobacco. Compared to cigars with added pure water, cigars with added glucose and malic acid aqueous solution showed improved smoothness, richness, fineness, sweetness, and aftertaste, while reducing harshness; the content of polyphenols and acidic aroma components did not change significantly; the total amount of neutral aroma components increased. Compared to cigars with added pure water, cigars with added lactose and malic acid aqueous solution showed improved smoothness, richness, fluidity, sweetness, and aftertaste, while reducing harshness; the content of hyoscyamine and rutin in the cigar tobacco increased; and the content of acidic and neutral aroma components increased. Compared to cigars with added pure water, cigars with added glucose, lactose, and malic acid mixed aqueous solutions exhibit significantly improved smoothness, sweetness, and aftertaste, along with increased richness, fullness, fineness, and balance, while reducing harshness. The content of chlorogenic acid, hyoscyamine, and rutin in the cigar tobacco leaves is significantly increased, producing an acidic reaction during combustion that neutralizes some of the alkalinity, resulting in a smoother taste. The total amount of acidic and neutral aroma components in the cigar tobacco leaves is significantly increased, with notable increases in important aroma components such as neophytadiene, β-damascone, nerolidol, tetrahydrogeraniol, and 5,6-epoxy-7-mega-soybene-3,9-diol. These substances help reduce tobacco harshness and increase aroma content. Through the addition of chemical substances, changes occur in the chemical composition of the tobacco leaves, alter the composition of the surface microbial community, and the interactions between these changes ultimately affect the quality of the tobacco leaves.

[0043] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims. It should also be noted that the various specific technical features described in the above embodiments can be combined in any suitable manner without contradiction. To avoid unnecessary repetition, the present invention will not describe the various possible combinations separately. Furthermore, various different embodiments of the present invention can also be arbitrarily combined, as long as they do not violate the spirit of the present invention, they should also be considered as the content disclosed in the present invention.

Claims

1. A method for maintaining cigars to improve their sensory quality, characterized in that, Includes the following steps: Step 1: Dissolve glucose in purified water, with a glucose to water mass ratio of 10-20%, to obtain a glucose solution; Step 2: Dissolve lactose in purified water, with a lactose to water mass ratio of 10-20%, to obtain a lactose solution; Step 3: Mix the obtained glucose solution and lactose solution in a mass ratio of 1:1-2 to obtain a mixed solution; Step 4: Add malic acid to the mixed solution obtained in Step 3. The mass ratio of malic acid to glucose and lactose is 1:

1. Spray the resulting solution evenly onto the surface of the cigar. After equilibration at 0-4℃ for 24-48 hours, dry it to the required moisture content for the start of curing. Then, put the cigar into a cigar box and transfer it to a curing cabinet for curing. Set the curing temperature to 20±1℃ and the relative humidity to 65±2%.

2. The method for improving the sensory quality of cigars as described in claim 1, characterized in that, In step 4, the mass ratio of malic acid to cigar cigarette is 0.5-1.0%.

3. The method for improving the sensory quality of cigars as described in claim 1, characterized in that, In step 4, the curing temperature is set at 20℃ and the relative humidity at 65%, and the curing cycle is 30-60 days.

4. The method for improving the sensory quality of cigars as described in claim 1, characterized in that, In step 4, the required moisture content for the start of the curing process is 18±1%.

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