Sponsor(s):Zhengzhou Tobacco Research Institute of China National Tobacco Corporation
12 issues per year
Tobacco Science & Technology solicits contributions according to the key work and scientific research priorities of State Tobacco Monopoly Administration. The Journal mainly reports the latest innovative scientific and technological achievements of tobacco science and technology at home and abroad. It aims to promote the applications of new technologies, materials, equipment and technical achievements, to encourage academic exchanges and to push forward the progress of economic development, scientific research and education in tobacco industry and other related industries.
Isolation and identification of a Bacillus subtilis strain and its effects on chemical composition and sensory quality of tobacco leaves
Tobacco Science & Technology,2022,No. 08
This study aims to explore the effects of Bacillus subtilis on the chemical composition and sensory quality of tobacco leaves. To be specific, a microorganism (H11) was screened from the cured tobacco leaves. Based on the analysis of strain morphology and 16S rDNA sequence, H11 was preliminarily identified as B. subtilis subsp. subtilis. It was used to ferment 20 kg low-grade tobacco leaves (2017 DCFB) from Pingdingshan, Henan Province for 30 h, and the variation in sensory quality, routine chemical components, and neutral aroma components of tobacco leaves before and after the fermentation was comparatively analyzed. Metagenomic sequencing technology was adopted to analyze the changes in microbial population on the tobacco leaves before and after fermentation, and the roles of enzymes in the leaf fermentation were discussed. Compared with no fermentation, the fermentation improved the volatility, sweet taste, aroma quality, and aroma quantity of tobacco smoke, increased the content (mass fraction) of water-soluble total sugar and reducing sugar by 2.52% and 1.92%, respectively, raised the content (mass fractions) of neutral aroma components such as (E)-β-damascenone, dihydroactinidiolide, and megastigmatrienone C by 25.92%, 10.57%, and 12.15%, respectively. The amount of microorganisms on the tobacco leaves decreased significantly after fermentation, and the relative abundance of Bacillus increased to 76% of the total amount of microorganisms. B. subtilis has important influence on the chemical composition and sensory quality of tobacco leaves, and it is characterized by a short fermentation time and high throughput, which can provide references for the microbiological treatment of low-grade tobacco leaves.
Effects of heating temperature on releases of acidic aerosol components from heated tobacco products
Tobacco Science & Technology,2022,No. 08
This study aims to investigate the effect of temperature on the release of acidic components from heated tobacco products. To be specific, the types and amount of acidic components in the aerosol of three different heated tobacco products at different heating temperatures were analyzed and compared with those of conventional cigarettes. The results are as follows. (1) The release and types of acidic components in mainstream aerosol of the heated tobacco products were lower than those of cigarette smoke, and the release of acidic components from the different heated tobacco products was significantly different as well. (2) Formic acid, acetic acid, and lactic acid accounted for a relatively large proportion of the acidic components in mainstream aerosol of heated tobacco products, and the released and migrated amount of these acids surged at the heating temperature of 200–300 °C, while the increase slowed down when the temperature was above 300 °C. The amount of released and migrated palmitic acid spiked at the heating temperature of 200–350 °C, while the increase decelerated when the temperature was higher than 350 °C. (3) The migration rates of free organic acids in the heated tobacco products were related to the boiling points of the acids. The higher the boiling points were, the lower the amount of migrated free organic acids would be.