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December 2024 (published: 13.12.2024)
Number 4(62)
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Effectiveness of various methods for improving the consumer qualities of cigar tobacco: comparative analysis
Karmanov Denis A., Gnuchikh E.V., Moiseev Igor V. , Leznyy Valerii V.
Keywords: cigar tobacco; natural fermentation; glucose-fructose syrup; Maillard reaction; tobacco sauce; tasting assesment
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Effectiveness of various methods for improving the consumer qualities of cigar tobacco: comparative analysis
The article examines the main methods of improving the consumer qualities of cigar tobacco, namely: natural fermentation, natural fermentation with preliminary treatment with high-carbohydrate syrup, and treatment with tobaccosauces. A comparative analysis for the effectiveness of the above methods was conducted. The object of the study was a cigarblend of South American tobacco varieties. The criterion of effectiveness was the tasting assessment of the samples studied. Natural fermentation of the blend was carried out in an oak press for six months with monthly sampling for tasting. Fermentation with additionally introduced carbohydrates was carried out in a similar way, except for the preliminary treatment of tobacco with glucose-fructose syrup in an amount of 10%. During the first four months, a steady increase in tobacco quality was observed for both fermentation methods, namely a significant improvement in the taste and aromaof tobacco smoke. Moreover, after four months of fermentation, the taste index for the blend treated with syrup is 30% higher than that of the untreated one. To assess the effect of tobacco sauces on the consumer qualities of the cigar blend, samples after one-month and three-month fermentation were treated with flavor additives based on the products of the Maillard reaction. Tasting of the samples showed that treating the blend with sauces that had undergone fermentation fora month improved its quality to the two-three-month fermentation level. Treating the blend with sauce after three-monthsof fermentation did not lead to any significant result. The obtained experimental material has a certain practical interest in choosing a rational approach to the production of cigars and cigarillos, as well as in the possibility of reducing the time of the production process.
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Keywords: cigar tobacco; natural fermentation; glucose-fructose syrup; Maillard reaction; tobacco sauce; tasting assesment
DOI 10.17586/2310-1164-2024-17-4-18-24
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License