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J. Agric. Food Chem. 1985, 33, 876-879
Comparison of the Steam-Volatile Components of Commercial Cigarette, Pipe, and Chewing Tobaccos Edmond J. LaVoie,* Akemi Shigematsu, Patricia L. Tucciarone, John D. Adams, and Dietrich Hoffmann The steam-volatile components of cigarette, pipe, and chewing tobaccos were analyzed by capillary gas chromatography-mass spectrometry. In comparison with tobacco from the 1R1 reference cigarette, several compounds were found to be unique to specific commercial tobacco blends or present in significantly greater quantity. Maltol, benzoic acid, anethole, piperonal, triacetin, coumarin, myristicin, p-cresol, 4-ethoxy-3-hydroxybenzaldehyde, and butyl 4-hydroxybenzoate were among the tobacco flavorants detected in commercial tobaccos. The flavor and aroma of tobacco and tobacco smoke are important qualities to the users of tobacco (Leffingwell, 1976). The organoleptic nature of tobacco products can be altered by selecting aromatic varieties, adding tobacco extracts, and by the addition to the blend of natural flavors and extracts or synthetic flavor components. The use of additives in the blending of pipe, snuff, and chewing tobaccos has been a common practice. The increased popularity of low-yield cigarettes (
