SUMMARY
2) Aging with coffee or cocoa media could increase the content of amino_acids, non-volatile organic acids, malic acid and aroma components. Studies on the mechanism of cigar production technology often focus on the fermentation and air-drying stages, since these two processes exhibit observable physical and chemical changes in tobacco leaves, especially the color and elasticity of tobacco leaves (Liu et_al, 2021; Ren et_al, 2023). The total amino_acid content of C-60, C30W30, K-60 and K30-W30 was 108.99, 117.76, 104.48, and 103.05 mg g-1, respectively, while that of C . . .
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