Study on Adding Organic Acids Combined with Fermentation by Saccharomyces cerevisiae to Improve the Quality of Upper Tobacco Leaves

PurposeTo study the quality changes of upper tobacco leaves, which treated by adding organic acids combined with fermentation by Saccharomyces cerevisiae.

MethodThe upper tobacco leaves were used as raw materials. On the basis of inoculation with S. cerevisiae, different concentrations of citric acid or malic acid were added for fermentation. The chemical indexes and aroma components of the upper tobacco leaves with different treatments were compared and analyzed.

Results1) After fermented by S. cerevisiae, the content of water-soluble total sugar and sugar-alkali ratio of the upper tobacco leaves increased, the content of nicotine reduced, and the content of volatile substance, such as alcohols, ketones, esters, and aldehydes increased. 2) Through adding organic acids combined with fermentation by S. cerevisiae, the content of neophytadiene increased. When the addition of critic acid or malic acid was 0.50%-0.70%, the content of nicotine further reduced and the total amount of non-volatile organic acids further increased. 3) Compared with adding critic acid, the value of pH after fermentation decreased less and the ratio of sugar-alkali was higher with the addition of malic acid.

ConclusionFermentation by S. cerevisiae can obviously improve the quality of upper tobacco leaves, and appropriate addition of organic acids can enhance the quality of fermented tobacco leaves.