两种木质容器醇化处理对雪茄烟支挥发性成分的影响

为提升雪茄烟支品质及风格特征，研究了木质容器醇化处理对雪茄烟支挥发性成分和感官品质的影响。采用顶空-固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)法分别检测了杉木、香柏木醇化处理前后雪茄烟支的挥发性成分，分析了醇化处理对雪茄烟支中挥发性成分种类、质量分数以及感官品质的影响。结果表明:①从雪茄烟支样品中共检测出55种挥发性成分，以烯烃类为主，其次为含氮化合物。杉木和香柏木醇化处理均能够明显增加雪茄烟支中挥发性成分的种类，增加的挥发性成分以烯烃类为主，其中，香柏木醇化处理增加的挥发性成分的种类更多。②与原料烟支相比，杉木醇化处理烟支中主要筛选到25种质量分数差异的挥发性成分，其中，23种成分的质量分数显著上调(FC>2、P < 0.05)；香柏木醇化处理烟支中主要筛选到35种质量分数差异的挥发性成分，其中，34种成分的质量分数显著上调(FC>2、P < 0.05)。③杉木和香柏木醇化处理均能够在一定程度上提升雪茄烟支的香味、杂气、刺激性、余味等感官品质得分，其中，香柏木醇化处理的效果好于杉木。通过杉木和香柏木两种木质容器醇化处理均能提升雪茄烟支的品质和风格特征，并以香柏木的醇化效果更佳。 

Effects of aging in two types of wooden containers on volatile components in cigars

In order to improve the quality and sensory style characteristics of cigars, the influences of storing and aging in wooden containers on the volatile components and sensory quality of cigars were studied. The volatile components in cigars before and after the aging in two containers made of Cunninghamia lanceolata and Sabina pingii var. wilsonii separately were determined by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The effects of aging on the types and mass fractions of volatile components and sensory quality of cigars were analyzed. The results showed that: 1) A total of 55 volatile components were detected from the stored cigar samples, mainly including olefins, followed by nitrogen-containing compounds. The aging treatment in both Cunninghamia lanceolata and Sabina pingii var. wilsonii containers enriched the types of volatile components in cigars, especially in Sabina pingii var. wilsonii container. The increased volatile components were mainly olefins. 2) The mass fractions of 25 volatile components in the stored cigar samples increased after aging in Cunninghamia lanceolata container; among them, the mass fractions of 23 components increased significantly (FC>2, P < 0.05). The mass fractions of 35 volatile components in the aged cigar samples increased after aging in Sabina pingii var. wilsonii container, in which the mass fractions of 34 components increased significantly (FC>2, P < 0.05). 3) Both aging in Cunninghamia lanceolata and Sabina pingii var. wilsonii containers improved the sensory quality scores of the cigars to a certain extent, including aroma, offensive odor, irritation, aftertaste, etc; and the effects of aging in Sabina pingii var. wilsonii container were better. The quality and sensory style characteristics of the cigars could be promoted by aging in Cunninghamia lanceolata and Sabina pingii var. wilsonii containers, and the effect in Sabina pingii var. wilsonii container was better.