Journal of the Korean Society of Tobacco Science (한국연초학회지)

The Korean Society of Tobacco Science (한국연초학회)
권호 표지

The Analysis of Neutral Volatile Flavor Compounds in Tobacco

잎담배 중 neutral volatile flavor 화합물 분석

  • Received : 2009.11.02
  • Accepted : 2009.12.01
  • Published : 2009.12.25
Download PDF
⟨ Previous Next ⟩

Abstract

This work has been conducted to develop a method for the analysis of neutral volatile flavors and their precursors in tobacco. The neutral volatile compounds and precursors in tobaccos have been investigated by Neutral Volatile scan method(NV scan) using Soxhlet extractor. The method has been used to analyze a range of different tobaccos and tobacco products. Neutral flavor compounds were classified as three sections(1st Volatile Fraction, Breakdown Flavor Products and Cembranoid Precursors). The major components of the First Volatile Fraction were 2-cyclohexene-1-one, 6-methyl-5-hepten-2-one, limonene and phenyl ethanol. The major components of Breakdown Flavor Products were isophorone, solanone, damascenone, 3-hydroxy-$\beta$-damascone, geranyl acetone, $\beta$-ionone, dihydroactinidiolide, norsolanadione, neophytadiene, hexahydrofarnesylacetone, farnesyl acetone and megastigmatrienone. The major cembranoid precursor compounds were dibutyl phthalate, duvatrenediols, 8,12-epoxy-14-labden-13-ol, 11-hydroperoxy-2,7,12(20)-cembratriene-4,6-diol, 12,15-epoxy-12,14-labadien-8-ol, 2,7,11-cembratrien-4,6-diol and 8,13-epoxy-14-labdien-12-ol. The NV scna results of tobacco types(flue-cured, burley and oriental) showed that each tobacco type has a characteristic flavor component profile.

Keywords

References

  1. Brown, I.C. A method for the analysis of neutral volatile flavour compounds in tobacco. BAT GR & DC Report No. T.78, 16.03. 1982
  2. Demole, E. Chemistry of burley tobacco flavour (Nicotiana tabacum). Novel constituents and newer synthesis. International Congress Essential Oils. San Francisco, USA, 1974
  3. Demole, E., Berthet, D. A chemical study of burley tobacco flavour(Nicotiana tabacum) I. Volatile to medium volatile constituents. Helv. Chin. Acta, 55, p. 1866, 1972 https://doi.org/10.1002/hlca.19720550603
  4. Demole, E., Berthet, D. A chemical study of burley tobacco flavour (Nicotiana tabacum) II. Medium volatile, free acidic constituents. Helv. Chin. Acta, 55, p. 1898, 1972 https://doi.org/10.1002/hlca.19720550605
  5. Hlubucek, J.R., Aasen, A.J., Alinquist, S.O., Enzell, C.R. Tobacco chemistry 21. Three new volatile tobacco constituents of probable isoprenoid origin. Acta Chem. Scand., 27, p . 2232, 1973 https://doi.org/10.3891/acta.chem.scand.27-2232
  6. Isoe, S.S., Katsumura, S., Sakan, T. The synthesis of damascenone and g-damascone and the possible mechanism of their formation from carotenoids. Hely. Chin. Acta, 55, p. 1514, 1973 https://doi.org/10.1002/hlca.19730560508
  7. Kimlaad, B., Aasen, A., Enzell, C.R. Tobacco chemistry 12. Volatile neutral constituents of Greek tobacco. Acta Chem. Stand., 26, p. 281, 1972 https://doi.org/10.3891/acta.chem.scand.26-1281