Discriminative analysis of aroma profiles in diverse cigar products varieties through integrated sensory evaluation, GC-IMS and E-nose.

Autor: Zhou Q; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China., Feng X; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China. Electronic address: fxxhzl@sjtu.edu.c., Zhu Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China., Zhou C; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China., Chen P; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China., Zhao S; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China., Zhou Q; Sichuan China Tobacco Industry Co., Ltd., Chengdu, 610066, China., Chen M; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China., Li D; Sichuan China Tobacco Industry Co., Ltd., Chengdu, 610066, China., Liu L; Sichuan China Tobacco Industry Co., Ltd., Chengdu, 610066, China., Zhao W; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, 255049, China. Electronic address: zhaowenping@sdut.edu.cn., Liu Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, China. Electronic address: y_liu@sjtu.edu.cn.
Jazyk: angličtina
Zdroj: Journal of chromatography. A [J Chromatogr A] 2024 Sep 27; Vol. 1733, pp. 465241. Date of Electronic Publication: 2024 Aug 16.
DOI: 10.1016/j.chroma.2024.465241
Abstrakt: Cigars, treasured for their rich aromatic profiles, occupy a notable segment in the global consumer market. The objective of this study was to characterize the volatile aroma compounds that shape the flavor profiles of six distinct varieties of Great Wall cigars, contributing to the understanding of cigar aroma analysis. Utilizing HS-GC-IMS and sensory evaluation, the study discerned the aroma profiles of GJ No. 6 (GJ), Animal from the Chinese zodiac (SX), Range Rover No. 3 Classic (JD), Miracle 132 (QJ), Sheng Shi No. 5 (SS), and Red 132 (HS) cigars. The analysis uncovered a spectrum of characteristic aromas, including tobacco, creaminess, cocoa, leather, baking, herbaceous, leathery, woodsy, and fruity notes. A total of 88 compounds were identified, categorized into 11 chemical classes, with their quantities varying among the cigars in a descending order of QJ, JD, GJ, SS, HS, and SX. 24 compounds, such as 2-heptanone, n-butanol, 2,6-dimethylpyrazine and 2-furfuryl methyl sulfide were considered as key differential components. The volatile components were effectively differentiated using principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and cluster analysis, revealing correlations between sensory attributes, key components, and electronic nose (E-nose). This research introduces a novel method for analyzing volatile aroma components in cigars, offering insights to enhance cigar quality and to foster the development of new products with unique aroma profiles.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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