Research on microbial fermentation of Tamarindus indica L. and its application in tobacco

doi:10.14088/j.cnki.issn0439-8114.2020.07.036

Abstract

Abstract: The extract of Tamarindus indica L. was carried out by method of microbial fermentation, and the fermentation process was optimized with SPSS Software. The fermentative extract was applied in cigarette as a flavor. The research result showed that after microorganism treatment, the special fermentation aroma was increased. Besides soft and delicate aroma, the sweetness was increased, the stimulation was reduced, and the improvement of tobacco aroma was more obvious. The species and content of volatile components increased.

Key words: microbial fermentation, the extract of Tamarindus indica L., cigarette casing, volatile composition

CLC Number:

TQ657+.4

WU Ming-mei, LI Xian, ZHENG Lin, JIANG Mei-hong. Research on microbial fermentation of Tamarindus indica L. and its application in tobacco[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(7): 180-183.

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