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Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

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dc.contributor.author Hu, Wanrong
dc.contributor.author Zhou, Quanwei
dc.contributor.author Cai, Wen
dc.contributor.author Liu, Jie
dc.contributor.author Li, Pinhe
dc.contributor.author Hu, Dejun
dc.contributor.author Luo, Cheng
dc.contributor.author Li, Dongliang
dc.date.accessioned 2022-11-22T12:58:10Z
dc.date.available 2022-11-22T12:58:10Z
dc.date.issued 2022-10-13
dc.identifier.citation HU, Wanrong; ZHOU, Quanwei; CAI, Wen; LIU, Jie; LI, Pinhe; HU, Dejun; LUO, Cheng; LI, Dongliang. Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves. Food Science and Technology, Campinas, v. 43, p. 1-7, 13 out. 2022. Available from: https://doi.org/10.1590/fst.96122. Accessed: 22 nov. 2022 pt_BR
dc.identifier.issn 1678-457X
dc.identifier.uri DOI: https://doi.org/10.1590/fst.96122 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13652
dc.description.abstract Exogenous additives applied for cigar tobacco leaves fermentation played an important role in sensory quality of cigar. In this study, effects of additives including coffee and cocoa on the quality of cigar tobacco leaves were explored. The changes of sensory quality, conventional chemical components, nonvolatile organic acids, and aroma compositions in tobacco leaves were studied. Results showed that the richness, mellowness and matureness of aroma, as well as the fluentness and sweetness of smoke in cigar were improved with the introduction of coffee or cocoa. According to chemical composition analysis, fermentation with coffee or cocoa increased the contents of alkaloids and sugar in tobacco leaves, which endowed the tobacco a relatively good performance on the sweetness and aroma richness. Besides, the decrease of citric acid, as well as the increase of saturated fatty acid and aroma components were found with additives, which was beneficial to improve the mellowness and aroma richness of cigar. It was suggested that coffee and cocoa exhibited positive effects on the chemical composition, especially increased the contents of sugar, saturated fatty acids and aromatic components, thus improving the sensory quality of tobacco leaves. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos pt_BR
dc.relation.ispartofseries Food Science and Technology;v. 43, p. 1-7, 2023;
dc.rights Open Access pt_BR
dc.subject Cigar pt_BR
dc.subject Tobacco fermentation pt_BR
dc.subject Sensory quality pt_BR
dc.subject Chemical composition pt_BR
dc.subject.classification Cafeicultura::Processos industriais e novos produtos pt_BR
dc.title Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves pt_BR
dc.type Artigo pt_BR

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