Abstract Exogenous 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.

Abstract Water soluble sugars play an important role in the flavors and irritations of the cigarette sensory quality and the low content of water soluble sugars in the discarded tobacco leaves was a huge obstacle for their application. To make better use of the discarded tobacco leaves, a novel roasting method with sugar supplement was developed to enhance the sugar contents and total flavor compounds (TFCs) of tobaccos. Three main factors in the roasting process namely the reaction time, reaction temperature, and glucose supplement were optimized by single factor methodology. A proper condition was established as reaction time of 10 min, reaction temperature of 140 °C, and glucose supplement of 30%, which was further optimized by the response surface method through a three-level-three-variable Box–Behnken design. Moreover, the flavor compounds of the roasted cut tobacco extracts were analyzed and their effects in cigarettes were also determined. All these results suggested that this simple and easy method could be used to make better use of discarded tobacco leaves.

Abstract To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.

Using four volume-limited Main galaxy samples of the Sloan Digital Sky Survey Data Release 8 (SDSS DR8), we have investigated the environmental dependences of the SFR, SSFR and stellar mass at fixed luminosity. At fixed luminosity, we still observe strong environmental dependences of the SFR, SSFR and stellar mass of galaxies: galaxies in the lowest density regime preferentially have a higher SFR or SSFR and lower stellar mass than galaxies in the densest regime. This result suggests that the limitation or fixation of luminosity does not exert substantial influence on the environmental dependences of the SFR, SSFR and stellar mass of galaxies, which further shows that luminosity is not a fundamental parameter in correlations between galaxy properties and the environment.

Empleamos cuatro muestras limitadas en volumen de galaxias principales del Sloan Digital Sky Survey, versión 8 (SDSS DR8) para investigar la dependencia del medio ambiente de la tasa de formación estelar (SFR), la tasa específica de formación estelar (SSFR) y la masa en estrellas a una luminosidad fija. Aún fijando la luminosidad, se observa una fuerte dependencia ambiental de la SFR, la SSFR y de la masa en estrellas: las galaxias en la región de más baja densidad tienden a tener mayores SFR y SSFR, y masa en estrellas menores que las galaxias en la región de más alta densidad. Este resultado sugiere que al fijar la luminosidad no se altera apreciablemente la dependencia ambiental de la SFR, la SSFR y la masa en estrellas de las galaxias, lo cual muestra que la luminosidad no es un parámetro fundamental en las correlaciones entre las propiedades galácticas y el ambiente.

Using the volume-limited main galaxy sample constructed from the Sloan Digital Sky Survey Data Release 7 (SDSS DR7), we have explored the environmental dependence of the fraction of 'unconventional' galaxies: luminous late-types and faint early-types. It is found that the fraction of faint early-types increases substantially with increasing local density, and that the fraction of luminous late-types weakly decreases with increasing local density. This shows that there is an environmental dependence for morphology beyond that for luminosity.

Usamos la muestra principal, limitada en volumen, del Sloan Digital Sky Survey Data Release 7 (SDSS DR7), para explorar la dependencia ambiental de la fracción de galaxias 'no convencionales', esto es, galaxias luminosas de tipo tardío, y galaxias débiles de tipo temprano. Encontramos que la fracción de galaxias tempranas débiles aumenta significativamente al aumentar la densidad local, y que la fracción de galaxias tardías luminosas decrece un poco al aumentar la densidad local. Esto muestra que existe una dependencia ambiental de la morfología, además de la luminosidad.