2026/01/01 by Beibei Zhu, Yun Jia, Hongyue An +4 · 1 voice
Agricultural and Biological Sciences · Engineering · #Fermentation and Sensory Analysis #Advanced Chemical Sensor Technologies #Sensory Analysis and Statistical Methods
paper · doi:10.1515/chem-2025-0264
openalex publication_date 2026/01/01 · openalex created_date 2026/07/07 · openalex updated_date 2026/07/16
Abstract To investigate the differences in aroma compounds and sensory characteristics of cigars from different brands, this study employed gas chromatography–ion mobility spectrometry (GC-IMS) and sensory evaluation, combined with multivariate statistics (PCA and OPLS-DA), to profile 20 handmade cigars from three brands. A total of 101 volatile compounds were tentatively identified based on retention index and drift time. Multivariate analysis effectively distinguished the three cigar categories, with the first two principal components explaining 59.1 % of the total variance. Characteristic differential components were selected using the criteria of P ≤ 0.05 and VIP >1. Cuban cigars were characterized primarily by aldehydes (e.g., propanal, 3-methylbutanal), presenting caramelized, coffee, and woody notes. Davidoff cigars featured 1, 8-cineole, esters, and thiazole, exhibiting woody, nutty, and honey sweetness attributes. Great Wall cigars were defined by alcohols and ketones, displaying woody and caramelized characteristics. Although limited by sample size, the proposed method offers a rapid approach for brand authentication and quality control.