Hu, WanrongZhou, QuanweiCai, WenLiu, JieLi, PinheHu, DejunLuo, ChengLi, Dongliang2022-11-222022-11-222022-10-13HU, Wanrong; ZHOU, Quanwei; CAI, Wen; LIU, Jie; LI, Pinhe; HU, Dejun; LUO, Cheng; LI, Dongliang. Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves. Food Science and Technology, Campinas, v. 43, p. 1-7, 13 out. 2022. Available from: https://doi.org/10.1590/fst.96122. Accessed: 22 nov. 20221678-457XDOI: https://doi.org/10.1590/fst.96122http://www.sbicafe.ufv.br/handle/123456789/13652Exogenous additives applied for cigar tobacco leaves fermentation played an important role in sensory quality of cigar. In this study, effects of additives including coffee and cocoa on the quality of cigar tobacco leaves were explored. The changes of sensory quality, conventional chemical components, nonvolatile organic acids, and aroma compositions in tobacco leaves were studied. Results showed that the richness, mellowness and matureness of aroma, as well as the fluentness and sweetness of smoke in cigar were improved with the introduction of coffee or cocoa. According to chemical composition analysis, fermentation with coffee or cocoa increased the contents of alkaloids and sugar in tobacco leaves, which endowed the tobacco a relatively good performance on the sweetness and aroma richness. Besides, the decrease of citric acid, as well as the increase of saturated fatty acid and aroma components were found with additives, which was beneficial to improve the mellowness and aroma richness of cigar. It was suggested that coffee and cocoa exhibited positive effects on the chemical composition, especially increased the contents of sugar, saturated fatty acids and aromatic components, thus improving the sensory quality of tobacco leaves.pdfenOpen AccessCigarTobacco fermentationSensory qualityChemical compositionCafeicultura::Processos industriais e novos produtosArtigo