Objective At present, the effect of deep fermentation on the quality of cigar tobacco leaves is still unclear, and volatile components are important factors affecting the sensory quality of cigars. The study is carried out to explore the changes of volatile components during the deep fermentation of wrappers and to analyze the effects of deep fermentation on the quality of cigar tobacco leaves.

Method HS-SPME/GC-MS method was used to analyze the volatile components of samples in five stages of deep fermentation of cigar wrappers in industrial production.

Result 37 volatile components were identified from wrapper samples, mainly including nitrogen-containing compounds and alcohols, followed by esters and ketones. In terms of relative content, nicotine and neophytadiene were the main components. The relative content of volatile nicotine was the highest, accounting for 76.28% -83.32% of the total volatile matter, and that of neophytadiene accounted for 11.60% -15.88% of the total volatile matter, followed by nitrogen-containing compounds (except for nicotine) and ketones, and the volatiles showed a significant upward trend as a whole. 13 main differential volatile compounds were screened out from the wrappers, mainly including hexahydro pseudoviolone, geranyl acetone, β-ionone, phytone, farnesyl acetone, 3-acetylpyridine, 1-acetylpyrrolidine, mesamine, nicotyrine, and 2, 3'-bipyridine, etc.

Conclusion Deep fermentation has no obvious effect on the types of volatiles in wrappers, but it has a significant effect on their contents. This will provide a basis for improving the quality of cigar wrappers.