Comparison of Roasted Tobacco Volatiles with Tobacco Essential Oil and Cigarette Smoke Condensate

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概要

• 論文の詳細を見る

• The composition of roasted tobacco volatiles was compared with those of tobacco essential oil and cigarette smoke condensate. Tobacco essential oil gave a refreshing, sweet aroma in addition to a tobacco-like aroma. These aromas might be attributable to terpenoid compounds. Phenols in cigarette smoke condensate were much higher than those in roasted tobacco volatiles. By column chromatography of the roasted tobacco volatiles, components with burnt sugar-like aromas such as 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-2-methylpyran-4-one, and 4-hydroxy-2, 5-dimethyl-3(2H)-furanone were identified, and these are assumed to play an important role in the development of the aroma of roasted tobacco volatiles. Although the cigarette smoke condensate contained components with a burnt sugar-like aroma such as 2-hydroxy-3-methyl-2-cyclopentenone in much higher concentrations than roasted tobacco volatiles, their aroma was suppressed by coexistent components, probably volatile N-basic substances.

• 社団法人 日本農芸化学会の論文

著者

• TAKAHASHI Kyoko

  Central Research Institute, Japan Tobacco Inc.

• MATSUSHITA Hajime

  Central Research Institute, Japan Tobacco Inc.

• MATSUKURA Masao

  Central Research Institute, Japan Tobacco Inc.

• Ishiguro Shigeo

  Central Research Institute Japan Tobacco Inc.

• ISHIGURO Shigeo

  Central Research Institute, The Japan Tobacco and Salt Public Corporation

• KAWAMOTO Masae

  Central Research Institute, Japan Tabacco Inc.

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