DOI: 10.12187/2024.03.006
Preparation of fermented Flos sophorae spice by Cordyceps sinensis strain and its application in cigarette flavoring
ZHANG Qianying
YANG Shuanghong
CAI Wen
GENG Zongze
LI Dongliang
DING Zhongyang
Abstract：To develop a new natural spice of Flos sophorae,we used Cordyceps sinensis strain SCT-1 to ferment Flos sophorae.The fermentation medium formula was optimized through factor screening experiments.The spice obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation,and the vol-atile aroma components were analyzed.The results showed that the optimal fermentation medium was Flos sophorae powder 100 g/L,corn flour 2 g/L,bran 2 g/L and sucrose 2 g/L.The optimal spice obtained exhibied a predomi-nant nutty aroma,supplemented by milk aroma and green aroma.By adding the spice,the cigarette had an increased nutty aroma,sweetness,and a more delicate smoke,while reducing its irritancy.The volatile aroma components,as styrene,(2Z)-2-octen-1-ol,naphthalene,benzothiazole,and methyleugenol,contributed to the aroma of the spice.(E)-2-heptanenal,benzaldehyde,linalool,terpine-4-ol and α-terpineol had a significant con-tribution to the aroma of this spice.
Keywords：Cordyceps sinensisfermented Flos sophorae spicecigarette flavoringvolatile aroma component
Publication Date：2024-06-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 46-53 )