Improvement to Aroma and Taste by Adding Roasted Tobacco Volatiles to Cigarettes(Food & Nutrition)

概要

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An improvement to the aroma and taste of Burley cigarettes was achieved by adding volatiles from roasted, Japanese flue-cured tobacco. The addition of roasted tobacco volatiles was also found to decrease the offensive odor and taste. Among the fractions obtained from silica gel column chromatography of roasted tobacco volatiles, Fr. 8 (diethyl ether elution) exhibited the best improvement to the organoleptic properties of cigarette smoke. A great part of the improvement was attributable to 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone, both found in small amounts in Fr. 8 but possessing a strong impact on the olfactory properties.
社団法人日本農芸化学会の論文
1986-12-23