BN
SNOKE QUALM IHPROVEMENT/HAPSHNESS REDUCTiON
R&D CONFHENCE
NOVENBER 12-15, 1985
4 ~--
c_--
C_-
I'D
,C
Un
LM
BATCo document for Province of British Columbia 26
October 1999


OBJECTIVES
1. PROVIDE SUPERIOR SMOKE QUALITY FOR KEY KOOL
FAMILY STYLES.
I
MAJOR ATTRIBUTES: MENTHOL PERCEPTION, HARSHNESS
2. DEVELOP SUPERIOR QUALITY NONMENTHOL FULL TASTE
& LIGHTS.
MAJOR ATTRIBUTES: HARSHNESS, BODY
3 2 a
BATCo document for Province of British Columbia 26
October 1999


SUPERIOR PRODUCT QUALITY
TOTAL PRODUCT FXAMINATION
RECONSTITUTED LEAF AMMONIA
V
CASING/FLAVOR > SUPERIOR PRODUCT PROC~ESS
REVERSE
ENGINEERING
3 2 0 4 v
QUALITY
A
CIGARETTE ANALYTICAL
DESIGN
Zz-
BATCo document for Province of British Columbia 26
October 1999


LEAF BLFND
FLUE-CURED
BURLEY
ORIENTAL
EXPANDED TOBACCO
3 2 0 4 v
C,
11 Z
CID
BATCo document for Province of British Columbia 26
October 1999


LFAF BLFND
FLUE-CURED
REDUCED FLUE-CURED LEVEL
USE OF MORE uPSTALK (FLAVOR) GRADES
ELIMINATED "l" GRADES (TOO MUCH HARSHNESS FOR
FLAVOR CONTRIBUTION)
USE OF "RED" FLUE-CURED GRADES
BURLEY
y
MENTHOLS\)
INCREASED BURLEY LEVEL (NON
USE OF MORE UPSTALK (TIP) GRADES
ELIMINATION OF MEXICAN BURLEY
USE OF MALAWI BURLEY
BATCO docurnent for Province of British columbia
26 October 1999


LFAF BtEND
ORIENTAL
- INCREASED ORIENTAL LEVEL TO 18-20%
(NONMENTHOLS)
- REDUCED (OR ELIMINATED) LEBANESE AND 2ND
QUALITY GRADES
- INCREASED SAMSUN USAGE
EXPANDED TOBACCO
- CURRENT 50/50 UNCASED BLEND
- PRELIMINARY RESULTS
1. CURRENT WITH CASED BURLEY IMPROVED
2. LOW STALK 50/50 SMOKE
3. (2) WITH CASED BURLEY QUALITY
BATCo document for Province of British Columbia 26
October 1999


tEAF CHEMISTRY (PROJECT SHIP)
TOTAL AMMONIA AMINO ACIDS
NICCTTNE SUGAR NITROGEN -CEMBRANOIDS PROLINE
ASPARAGIt;
FLUF-CURED
UF 3.4 20.2 -- -- --
L2 F 3.7 18.9 280 4153 1315
L2 FR L. .0 16.5 300 5097 1949
T2 F 2.9 16.6 300 4092 .1,470
T2 FR '.1 14.3 -- 290 4410 1-982
BURLEY
BIB
3.2
-- 0.37
550
S38
22 S1
WB1B 1, . 4 -- 0.22 2470 1450 3354
ORIENTAL
SOB C.8 19.4 -- 300 -- --
ROB 0.9 16.8 750
3 Z 0 4 v
BATCo document for Province of British Columbia 26
October 1999


LEAF BLENDS
KFY FUTURE PROGRAMS
FURTHER OPTIMIZATION OF ORIENTAL CONTRIBUTION
- INDIVIDUAL GRADES (EG. YB, TB)
- REDUCE NUMBER OF SUB BLENDS
- OTHER ORIENTALS (GREECE, BULGARIA)
FOLLOW-UP INITIAL ET RESULTS
CONTINUE LEAF CHEMISTRY/SENSORY CORRELATION
3 2
C,
NJ
BATCo document for Province of British Columbia 26
October 1999


STEM/SHEFT
FLUE-CURED WTS
DECREASING
BURLEY STEM AS SHEET SMOKE
QUALITY
ALL STEM IN SHEET
BURLEY WTS
V
~ USE ONLY FLUE-CURED WTS (-6%)
~ USE EXTRACTED BURLEY STEM IN RECON
~ IMPROVE RECON SMOKE QUALITY
3 2 0 A
BATCo document for Province of British Columbia 26
October 1999


RECON IMPROVEMENT
PAPER TYPE RECON
- IMPROVE THROUGH USE OF AMMONIA/ADDITIVES
- INCREASE BODY & REDUCE HARSHNESS
- EBR (EXTRACTED BURLEY RECON)
CAST SHEET RECON
- PM TYPE SHEET
- INCREASE BODY & REDUCE HARSHNESS
3 2 0 4 v
Xl-
BATCo document for Province of British Columbia 26
October 1999


PAPFR RFCON IMPROVEMENTS
PJS: TOBACCO > EXTRACTION > PAPER MAKING PROCESS
L CONCENTRATION (CEL)
EBR: TOBACCO EXTRACTION >PAPER MAKING PROCESS
LCONCENTRATION (CEL) __j A
A
5% SUGAR/3% DAP
BURLEY > EXTRACTION
STEM I
EXTRACT DISCARD
XEBR-2: SAME AS EBR EXCEPT 1% NH3 ADDED TO CEL.
XEBR-6: SAME AS EBR EXCEPT BEET MOLASSES FOR
SUGAR.
3 2 0 4
BATCo document for Province of British Columbia 26
October 1999


PAPER RFCON IMPROVEMENT RESULTS
ACCFPTABILITY IRRITATION
LIKE MORE MORE
-CONTROL
-XEBR-6
-XEBR-2 -XEBR-6
-XEBR-2
-CONTROL
LIKE LESS LESS
3 2 0 4
BATCo document for Province of British Columbia 26
October 1999


CAST (SLURRY) PROCESS RECON
EBR: TOBACCO > EXTRACT > PAPER MAKING PROCESS
6 CONCENTRATION (CEL)-----~ A
SUGAR/DAP
BURLEY STEM > EXTRACT
IV
EXTRACT DISCARD
RCB/CPCL: TOBACCO > SLURRY > CASTING PROCESS
SUGAR
DAP
AMMONIA
COMPARED TO PAPER-TYPE RECON, A KEY DIFFERENCE IS
THE:
TOBACCO/EXTRACT/ADDITIVE MIXTURE
SENSORY RESULTS SHOW IRRITATION DECREASE AND BODY
INCREASE.
3 2 0 4 w
BATCo document for Province of British Columbia 26
October 1999


RFCON TMPRCVFMENT PROGRAMS
EBR
AMMONIA/CEL REACTICNS
AMMONIA/SUGAR/DAP/EXTRACT REACTIONS
FORMULATION VARIABLES
CAST
- RCB-TYPE PCL
- FORMULATION VARIABLES
- PROCESS VARIABLES
CAPABILITIES
- WORK WITH CANADA ON CAST SHEET DEVELOPMENT
- WORK WITH K-C ON IMPLEMENTATION FOR EBR
- PROVIDE INTERNAL PILOT CAPABILITY
32-
BATCo document for Province of British Columbia 26
October 1999


AMMONIA PROJPCTS BACKGROUND
KEY FACTOR IN PM BRANDS
- RECON SHEET
- SMOKE PH
- SMOKE CHEMISTRY
INTELLIGENCE (PM, RJR)
SUGAR/AMMONIA REACTION FLAVORANTS
E3 R EXPERIENCE
3 2 o 4
BATCo document for Province of British Columbia 26
October 1999


SUGAR
<1
v
REACTION
COMPLEXES
(EG. PM COMPOUND)
v
COMBUSTION
AMMONIA
DAP
>
FREES VtLllN "NEW" INORGANICS
v COMBUSTION
COMBINES WITH (LIBERATE NH,)
NICOTINE
(PH TYPE RECON)
COMBUSTION \V
ALTERS REACTS WITH
SMOKE PH VOLATILES
(FAST CHEMISTRY)
v
BETTER SMOKE FLAVOR
INCREASED BODY
v
IMPROVED REDUCED REDUCED
NICOTINE 1IRRITATION IRRITATION
TRANSFER
0../0661nni,


AMMONIA PROJECTS
RESEARCH
CONTRACT RCB CHARACTERIZATION
ANALYTICAL WORK (RCB "GOLD STANDARD")
CHEMICAL SMOKE
I
DEVELOPMENT AND ENGINEERING
CAP CPCL EBR IMPROVEMENTS
AMMONIA TREATMENTS
I
I
I
SENSORY CHEMICAL
I
I
SUGAR 1 icco


AMMONIA PROJECTS
KEY RESf-ARCH FINDINGS
FRACTIONATION
- AQUEOUS SHEET EXTRACT
- < 2000 MOLECULAR WEIGHT RANGE
- IMPROVED SMOKE SENSORY
IDENTIFICATION
- N's LABELED SHEETS
- PM" COMPOUND(S)
NJ
BATCo document for Province of British Columbia 26
October 1999


AMMONIA PROJECTS
RESFARCH PLANS
COMPLETE EXTERNAL CONTRACT WORK
- FRACTIONATION
- IDENTIFICATION
PM RECON CHARACTERIZATION
- 100% RECON AND BLENDED CIGARETTES
- CHEMICAL CHARACTERIZATION
- SMOKE CHEMISTRY
- SENSORY
AGING EFFECTS
BATCo document for Province of British Columbia 26
October 1999


0
0
CL
0
(D
0
0
ft
CD
0
0
0
0
r-1
0
cr
(D
co
1,./-066 1 not,
-a AMMONIA PROJECTS
DEVELOPMENT AND ENGINEERING
RESEARCH
tbK lMrKOVEMENTS
CONTRACT RCH CHARACTERIZATION CAP CPCL
ANA&TICAL WORK (RCH 'GOLD STANDARD")
CHEMICAL SMOKE AMMONIA TREATMENTS
SENSORY CHEMICAL SUGAR icco


AMMONIA ADDITIVES
CALCIUM AMMONIUM PHOSPHATE (CAP)
CA- + NH3 + DAP - CA (NH.)PO.
Cip
NH,
TREAITED - COMBUSTION REACTION/REDUCTION
RELEASE
TOE4CCO
ACCEPTABILITY IRRITATION
LIKE MORE MORE
_ CONTROL
-MARLBORO
-15% CAP -10% CAP
-10% CAP -15% CAP
-CONTROL
-MARLBORO
LIKE LESS LESS
BATCo document for Province of British Columbia 26
October 1999


AMMONIA/TOBACCO TREATMFNTS
AMMON-A + REDUCING SUGAR - FLAVOR REACTION
PRODUCTS
RATIONALE
- ALTERNATIVE TO RECON
- UPGRADING OF SMOKING MATERIALS
- Fi-EXIBILITY
DRY FEAT PROCESS (TOBACCO WITH ADDITIVES + AMMONIA
GAS +
SEALE-) HEATING)
SAT "SUGAR + AMMONIA + TOBACCO + HEATED + DRYING)
MATFRIALS
FLUE-CURED LEAF
STEM
SHORTS
ET
EBR
3 2 Q 4
SENSORY RESULTS
INCREASED BODY
REDUCED IRRITATION
C__
C,
G-1
BATCo document for Province of British Columbia 26
October 1999


AMMONIA APPLICATIONS
PROGRAM PIANS
AMMONIA ADDITIVES
- ALTERNATE CALCIUM SOURCE
- IN SITU RECON REACTIONS
- OTHER AMMONIA COMPOUNDS
- PROCESS/MATERIAL OPTIMIZATION
- AGING STUDIES
TOBACCO TREATMENTS
- CROSS-COMPARISON STUDIES
- PROCESS SCALE-UP/OPTIMIZATION
e SUGAR/AMMONIA CASINGS
- NH~/SUGAR PROCESS
- BEET MOLASSES
COORDINATED WITH RESEARCH EFFORTS & RECON EFFORTS
3 z o 4
BATCo document for Province of British Columbia 26
October 1999


MENTHOI PRODUCT STATUS
PREFERENCE WIN VS. CONTROLS
- KOOL KS AND 100
- KOOL MILDS KS
KEY ATTRIBU7: IMPROVEMENTS
- MORE LIKEABLE
- SMOOTHER
- MORE SVISFYING
- MORE/BE 77-R
'In MENTHOL TASTE
IMPLEMENTATION
- KOOL STYLES IN JULY 1985
3 2 0 4 V
C:D
CD
BATCo document for Province of British Columbia 26
October 1999


NONMENTHOL PRODUCT STATUS
PREFFRFNCP/LTKEABIIITY STRENGTH/
VS. MARtRORO V~. WINSTON HARSHNESS
FULIJASTE KS
AMELIA B
AMELIA E
AMELIA F
FULL-TASTE 100
AMELIA E
STETSON E
JIGHTS, KS
STETSON B
STETSON G
VICEROY LIGHTS
LIGHTS 100
AMELIA E
STETSON E
1 2 . 4
BATCo document for Province of British Columbia 26
October 1999


B&W'S SUPERIOR PRODUCT QUALITY PROGRAMS
GROUP BUSINESS ORIENTATION
RECONSTITUTED LEAF AMMC-11A
V
CASING/1FLAVOR > SUPERIOR PRODUCT < PROCESS
QUALITY
A
REVERSE CIGARETTE ANALYTICAL
ENGINEERING DESIGN
WINSTON/MARLBORO KEY WORLDWIDE TARGETS
BLENDED PRODUCT GROWTH/DEVELOPMENT
COMBINED RESEARCH & APPLICATION
320-
0 :~
CD
BATCo document for Province of British Columbia 26
October 1999


T A S T E M 0 D I F I E R
Surrimarv:
T;ie experiences of classical flavour research
and the requirements to improve the smoke taste of
modern products in a more global sense led to the
taszemodifier activities.
The system of tobacco - derived smoke quality is
now
considered as a total complex of all volatiles,
non-
vclatiles and polymeric substances. A small team
with
dif-~erent expertises works in this field in a
more
emperical, semiscientific way and permanent
sensoric
screening, evaluation and discussion of senscric
results
bv all members of the group is the most important
guideline fcr rapid decisions for the ongoing
program.
The rance of possible tastemodifiers covers the
whole
areS of natural occuring compounds as well as
synthesized
substances which will be demonstrated by selected
examples.
2
C_-
1 Z
-1 r,
IIL
071
BATCO document for Province of BritiSh Columbia 26
October 1999


- 2 -
I .introduction and qeneral aPDrouch
_71
The tastemodifier activities substitute an~i
enlarge the
former working area flavour-research. To meet the
changed
croduct demands we were forced to introduce new
strategies
based on experiences gained by this former area.
in the past we - as the whole group - used the
classical
szrategy, which was very useful for the
flavour-industry.
The objective was to identify tobacco idenzical
aroma
impact compounds, to increase the quality of our
products.
This could be achieved either by using those
identified
semivolatiles by direct addition to the biend or
by
increasing these constituents or their precursors
by
plant breeding or post harvest treatment.
in this context the analysis of volatile compounds
occuring sometimes in trace amounts was quite
important,
which is obviously underlined by the large number
of
tcbacco or smoke constituents identified during
the
last years.
About the relevance of the contribution of single
ccmpounds to the smoke taste exist only a fair
knowledge, complicated by the fact that
informations
in this area are often divergent, depending on
concentrations, blends used for application and
sensoric interactions lik-
-An exception seems to be the leaf surface
diterpenes
which are studied in detail in Souza Cruz in their
acronomic and processing projects.
3
C7 _
C7
Qr';
IIZ_
0 :1
BATCo document for Province of British Columbia 26
October 1999


Tak:ng this in account we became very sceptical
about the
posSibility to imitate or enhance needed smoke
quality
`v a small tunch of added tobacco impact
substances.
Fur:'-.ermore che requirements to improve the
product
tas-e have draszically altered caused by changes
in
the :obaccc quality, tobacco processing and
cigarette-
des:.=n.
Todsy there exists a need, beside the ongoing
importance
s-hance z"e s,-..oke aroma, for tools to improve
or
rec---:9 more olol:al taste sensations as
mildness,
bc,-'-:-, mouthf-.il, harshness, irritation etc.
This need
-is -=---pporte--; by new consumer tests, which
classify the
in7srrelat.42ns of these taste sensations to the
=-cc=-:,tance ~:f our products.
In :-is env-ronment we have to consider the system
to-szco / derived smoke quality as a total complex
of -.-clatileS, nonvolatiles and polymeric
substances,
in wnich the imcortance of volatiles is no more
the former --4ominant one.
Th:-= extensLon of the taste definition not only
demands
a ~--=-neral c--nge in strategy but opens also new
di7ensions cf taste modifying.
c7. vclatiles only, the pyrolytic conditions
in cioaretteS have been reaarded as a drawback.
But,
wi.-'-in this new concept, these conditions are
utilized
for ;roduct advantages by proper adjustment of
addL:ives. 7",erefore the nonvolatiles and
polymers,
wh-'cn ccver :he largest portion of our basic
material
have to be considered, specifically used and non
tobacco
scur:es of these materials have to be tested and
selected.
C--
4
Ca
U-4
BATCo document for Province of British Columbia 26
October 1999


- 4 -
=-3aring in mind the complexity of the whole
system
-obacco and smoke) any positive results are only
a-zhievable by intensive symbiosis between
inductive
and deductive approaches, carried out by a team
with
,-;-'fferent expertises from different departments
-L--ilizing all available resources.
:: has to be emphazised that for such an approach
;~-rmanent sensoric screening, evaluation and
discus-sion
cf sensoric results by all members of the group is
..2st important as a guideline for rapid decisions
,-:r the ongoing program.
--lected samples are than tested in the market by
n=-w consumer tests.
Tne range of possible tastemodifiers covers the
whc_'e
Efea of natural ouccring compounds as well as
synthesized
s--:'-stances with specIfic structural elements
which cave
teen proved to possess high potential to influence
57 oke taste and flavour.
Tne development and production of tastemodifiers
fcr our
products are carried out in three principle ways
depen-
d--ng on the nature of each special tastemodifier:
1. the modifier is effective without further
treatment and specified quality is provided
by a supplier
2. the tastemodifier is developed in R&D
followed by production according to the
specification under contract
3. the system is developed in R&D and produced
in house
5
C_-
CO
BATCO document for Province of BritiSh Columbia 26
October 1999


To illustrate this concept some examples will be
discussed~.,with restriction on those activities
which are directly related to influence the smoke
taste without considering methods, analytical
details
or other tools which support the results.
6
C-_
,,D
-IC
OD
~-n
BATCo document for Province of British Columbia 26
October 1999


II. Selected tastemodifiers
-41k& I .Cell wall materials
Cell walls of plants consist of polymeric
compounds,
mainly polysaccharides together with some
polyphenols
and proteins and provide the structural framework.
These polymerics account for almost one third to
one
half of the total mass of tobacco and have great
influence on mechanic properties and smoke
quality.
Q) I
Due to structural consi--4erations we have
investicated
the use of Eectines, licnins and polyphenols as
tastemodifiers in more detail. Different materials
from different natural resources and with
different
chemical features were screened sensorically under
various conditions with and without pretreatments.
In general it can be stated that:
1. Addition of quite low concentrations of those
polymerics lead to improvement of smoke quality.
Lignin and pectin added to the blend in less
than 1 % of natural occuring amounts
(1,5 to 7 ', on drv weight basis) enhance
smoke properties.
2. Depending on the source and thus on chemicai
substructure there are great sensoric
differences.
7
(Z
0 :
BATCo document for Province of British Columbia 26
October 1999


- 7 -
One lignin qualit*Y and two extracts enriche-4
with
polyphenols were selected, suppliers were found
and
are used now as casing constituents for
--Jifferent
brands.
Selected pectines in various formulations are in
different tests and show promising resu-Irs.
Further
investigations and applications especially .,:ith
pectins are under progress.
2. Reaction flavours
A reaction flavour (Maillard system) is a complex
mixture of different compounds, processe-4 under
carefully adjusted condition. Such syst=-7s, like
tobacco, consists of volatiles, nonvola--Iles and
polymerics. Detailed knowledge of chemical
-'-ehaviour
of chosen incredients is essential for
7eprnducible
production of stable tastemodifiers.
Processed cocoa hulls are a reaction fl-mvcur
system
which is now used as casing constituent -4cr
several
brands. This is an example for in house prciuction
and development.
The attempt to get an external develope--~
reaction
fiavour resulted in a product with limized rance
of
application. Further products from external
resources
cannot be expected in the near future.
Consequently we are investigating new react-on
systems,
which influence the smoke taste in speci--~ic
ways.
Similar to B&W we work on the Maillard Syszern
sugars
and ammonia. We have concentrated cur e--forr.s on
in
vitro reactions which can be used per se as casing
materials.
8
C:
BATCO document for Province of BritiSh Columbia 26
October 1999


- 8 -
Scme experiemnts with added polymerics (pectin)
give
c-.:ite stable and reoroducible reaction flavours
with
promising sensoric properties. At the moment these
products are tested in detail on several brands.
3. Sulohur comrounds
Sl_-ichur compounds possess extremely strong taste
and
fLavour properties -.,:ith an application dosis
sometimeE
below the ppb range. Mercaptanes for example,
which
oc:ur in the smoke, cannot be used in conventional
way for our products due to their volatility and
pronounced chemical reactivity.
We svnthesized a rance of thioclycosides,
compounds in
w,-ich the la'.1le SH-function is blocked by a
carboh%*d:=-te
urit with a chemical bond prone to break down
during
c:mbustion, thus taking advantEce of the pyrolytic
ccnditions in our products. The thioglycosides are
s.-elless, unvolatile compounds which are not
effectec
b%. processing conditions and storaae and their
taste-
mc-difying prcperties are developed during
smoking.
Up to now we selected by sensoric screening one
t~_'oaalactosl,_4, which after synthetic scale up
is now produced in En external company and used in
production.
C_Zm
C
CDC
BATCo document for Province of BritiSh Columbia 26
October 1999


TASTE MODIFiER
No- Difference toclassical
flavour research
P- study group and co-operation
a-- fields of activity
Results
~ cell wall materials
~ reaction flavours
~ synthetic compounds
Summary
RESEARCH.&;, DEVELOPMENT AND PRODUCTION 1985
('gA4T)
BATCo document for Province of British Columbia 26
October 1999


CLASSIC APPROACH IN (TOBACCO-)
FLAVOUR RESEARCH
TOBACCO/SMOKE
Isol at ion/ Identi f i cat Ion
~minorltrace compounds
~semivolatiles
Sensoric Evaluation
~ mixtures
~ single compounds
plication
__L~ p I
~ flavourants
~ processing
~ plant breeding
i
Tobacco specific smoke
taste and flavour
CA
'0
P
0
C
0
01
0
C
RESEARCH& DEVELOPMENT AND PRODUCTION 1985
ktA-_T/
BATCo document for Province of British Columbia 26
October 1999


APPROXIMATE COMPOSITION OF A BLENDED
CIGARETTE
0
h
=r
0
0
0
cr
CD
co
volahles - 16%
"
I I: 1ALS
A--- 3.
P.
unvolatiles 35 %
ACIDS
6.5
3.5
33
I.A
polymerics-35 %
2.5
/dTA-Cl T Y
AND
IIESEARCII & DEVELOPMENT AND PRODUCTION
16666innt
1985


galenic
Smoking
&
discussion
informations
"'*N
f lavour
00'
chemistry--%
other natu
product5
RESULTS
TASTE MODIFIERS
RESEARCH& DEVELOPMENT AND PRODUCTION 1985
literature
BATCo document for Province of British Columbia 26
October 1999


03
0
0
CL
0
CD
0
0
CD
0
IM
U)
0
0
0
0
Cr
CD
to
to
W
rfaste modifiers 0
T
cell wall materials reaction ftavours gynthetic
compound
X 0 lignins X e sugartammonia Xe sulphur compounds
X e pectins * HP - HT - ex frac tion * enotones
0 potyphenots Xo cocoa hulls e others
e others others
-gatenic miscelaneous
filter f[avouring e brand marking
alternative 9 enzymes
ftavouring systems * Lipids /waxes
RE, SEAncu & DEVELOPMENT AND PItODUCTION 1985
DAM
~6666jnnt/


CELL WALL MATERIALS
Selected on Structural Features
Lignins
mm-- Polyphenols
Pectines
Sensoric Properties
ms-- Effective in low concentrations
compared with their occurrence
in tobacco
mm- Great differences depending on
the chemical substructure
Application
a-- Commercial available lignin and
polyphenols as casing constituents
RESEARCH& DEVELOPMENT AND PRODUCTION 19 85
~B ~AT
BATCo document for Province of British Columbia 26
October 1999


INFLUENCE OF TASTE MODIFIERS:
CALCULATED DIFFERENCE:
TREATED . UNTREATED
PECTIN
21 MENSIONS CLUSTER
1 2 3 4
NOVELTY
SIMILARITY
PREFERENCE -0.4
ACCEPTABILITY 0.5
FULLNESS 0.6
EMPTYNESS 0.4 -0.7 -0.5
MILDNESS -018 -0.6(!) -0.8
S7 REENGTH 0.5 0.9 -0.4
SHARPNESS 0.5 0.7 -0.6
SCRATCHINESS 0.5 0.4 -0.7 0.7
DRYNESS 0.4 -1.1
STRANGE TASTE
PURENESS 0.5
SWEET
TART 0.8 0.4 -0.6 0.5
BITTER 0.6 0.7 -0.9
Ln
BATCo document for Province of British Columbia 26
October 1999


Reaction Flavours
Fecifures:
cheap basis material
variable reaction conditions
complexity
Setected Sysfems:
~ cocoa hulls
~ sugar/ammonia
~ biopotymers
Appil ication:
0 processed cocoa hulls as a casing
cons'li'luent for various brands
suciar I ammonia I pectin - system cis
a casing consfiltuenf in several fes'Is
C
RESEARCH& DEVELOPMENT AND PRODUCTION 19 8 5
BATCo document for Province of British Columbia 26
October 1999


0
0
CL
0
Q
0
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0
0
0
0
0
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to
co
to
RAR MATERIAL
vrinvi. filANSP01ir
MIXING
VESSEL
n n t
METERING SCREW
/MET
T-Di
,USIALE
WATER
METERING
Pt VIP
v
T
_
v
FINAL PRODUCT
OT(
STEAM HIJECTION
SUPRATON
FEEDER
FEEDER4
UBECON-P(ant -Concept
("wet milling
L DRY MILLED
T
NO/
Filc
RESEARCH & DEVELOPMENT AND PRODUCTION
1985


I--,'
I--,'
Sulphur Compounds
Features :
strong f[avour properties
volatile , labile
smoke - constituents
off - taste
Approach:
ch-2micaL derivatisation
non volatile, stabile compounds
glycosides
0 flavour- release during smoking
Application.:
one thiogalacto.side as afLavour constituent
for various brands
C
(~JKW) RESEARCH& DEVELOPMENT AND PRODUCTION
~A* T
1985
CC
BATCo document for Province of British Columbia 26
October 1999


YCL61-It,Sqh -0A &/-
SUIP4,or 60mpom'Nels
11 S-R
M e re, M/,o &# e
0
V to",
all S. R
~I-t
(~oldjQd,e)
R
T S* +
S- R
BATCo document for Province of British Columbia 26
October 1999


I SUMMARY
Imp- A NEW APPROACH TO INFLUENCE THE SMOKE
QUALITY OFMODERN PRODUCTS IS ESTABLISHED
IN- THE TASTE MODIFIER ACTIVITIES INCLUDE THE
EXPLOITATION OF NON -CONVENTIONAL MATERIALS
Now- A SPECIAL FORM OF CO-OPERATION INSURES
THE UTILIZATION OF ALL RESOURCES
Imp- RESULTS ARE DIRECTLY INCORPORATED INTO
PRODUCTS. THIS IS DEMONSTRATED BY EXAMPLES
FROM
~ CELL WALL MATERIALS
~ REACTION FLAVOURS
~ SULPHUR COMPOUNDS
Mos- FURTHER NATURAL POLYMERS, REACTION SYSTEMS,
SYNTHETIC COMPOUNDS AND APPLICATION
METHODS ARE UNDER INVESTIGATION
MESEARCH &DEVELOPMENT AND PRODUCTION 1985
BATCo document for Province of British Columbia 26
October 1999


INFIL-UENCE OF TASTE MODIFIERS
CALCULATED DIFFERENCE
TREATED -* UNTREATED
YERRET
D I ME:*i-z IONS CLUSTER
1 2 3 4
NOVELTY 0.7 -0.4 -0.4
SIMILAR-TY 0.8 0.7
PREFEREICE
ACCEPTASILITY
FULLNESS
EMPTYNESS -0.4 -0.4
MILDNE-z--- -0.9 -016M
STRENGT'-'. 0.6 -1.0 -0.7
SHARPNE-zS 0.4 -0.9
SCRATCHINESS 0.4 -1.1
DRYNESS -1.0
STRANGE TASTE
PURENESS
SWEET 0.4
TART 0.6 -1.3 0.5
BITTER -1.1 -0,4
CD
BATCo document for Province of British Columbia 26
October 1999


PRODUCT PHYSICAL ATTRIBUTES - A U S T R~\ L I-A
For some vears in Australia, the induszry has been
engaged
in the progressive reduction of cigarette
densitie-c. Possibly
the largest step in this movement was the
introduction of
expande-4 tobacco into our blends in 1976-19-S,
however in our
com,,.an-.-, at least, other processes for
imprci-ement of filling
power have been investigated and exploited. We
ccn-sider our
effcrz-z have been justified and worthwhile as
sho%,7-. by the next
slides.
Slide 1: Firmness at EMC vs Density at 1.1.-;il~
MC
This is how we map the results of our continuous
monitoring
of the market situation. Firmness at ENIC is
similar to firmness
at packet moisture (a consumer quality factor)
an,~ density at
12.-;~- MC is related to Excise payment (a co-st
factDr). At least
how we view it, Wills is ahead of the competition
on Quality/
Cost (N.B. Cost to Wills, not the consumer).
Slide -': Australian
This is because
Firstl:,-, they have a
DAS (density at stanlard
Cigarette Market: D.'-S --.id E-~ v,luez
of two characteristics of our blends.
lower EINIC, and secondly they '-ave lower
firmness).
This situation is not accidental, it is the result
of
considerable work by our R&D, Leaf and
Manufacturinz Departments.
The barriers to our reduction of density have been
losses
in cizarette firmness (hence our need to reduce
DAS), end
fallout. and reduction in puff number. Our
objective is to
reduce density and increase filling power without
incurring
these negative quality effects.
N.w
BATCo document for Province of BritiSh Columbia 26
October 1999


Slide 3: ProJect 85-02: Physical Properties of
Tcbac--o
We have the conviction that potential filling
po~,er is
being lost to our cigarettes by degradation during
processing
and making. Our evidence for this is found in our
stu"ies
of blend fractions.
Slides 4, S, 6: Particle Size Fractions
It can be seen that for lamina fractions, the
hiz~-.est
filling power is found in the intermediate size
fracti:~ns .
With stem fractions, filling power decreases with
particle
size. It can also be seen that passage through the
maker
causes a downward shift in the particle size
distribut lon,
less so in the case of the Mark 10 hopper. We
believe this
is because making machines are designed to degrade
to'cacco
strands to a more homogeneous product for making
cigarettes
at a low SD of density. However, in our case this
is not in
the best interest of our filling power improvement
prc-7ramme.
For example, See what happens to expanded tobacco.
We are most concerned about the production of
"unacceptab'_e
fine particles" (-18 mesh BSS, OAS mm aperture).
The presenze
of these fine-s in cigarettes seems to contribute
to en-' falloL;:.
Slide 7: % Fine Particles vs End Fallout
We are working with a hypothesis that by
controiling the
strand length of lamina in our blends, we will
reduce degradation
in our making operation and thus production of
"unacceptable
fine particles". One line of investigation is
studyin; an
alternative to whole leaf threshing (i.e. dicing)
as a means c--
controlling strand length of lamina. (Explain
dicing process..
CD
C-1
C:
C~
BATCo document for Province of British Columbia 26
October 1999


Sl i~e S :Optimising Particle Size Distribution
Initial results have noz been too promising,
partly due
to problems of obtaining a matching control
(normal threshed)
bleid. However, the experiment is being repeated
and it is
hoped that more meaningful results will prove the
feasibility
or otherwise of this approach.
Experiments with varying cut width of lamina (14
to S6 cpi,
1.S mm to 0.45 mm cut width) have shown increased
cut width
reSults in increased filling poier, decreased DAS
and decreased
prculuc:ion of "unacceptable fine particles".
We use sieve analysis t: determine the particle
size
diStribution of blends and blend fractions. We are
increasing
the ra,-iqe of sieve sizes to improve this
analysis, particularl'.
for the longer strand lengths. Another approach to
particle
size measurement is the FVIT instrument developed
at Southampton.
Slide 9: FVIT Measurements on Australian Samples
We have had a selection of samples tested and the
results
are int:eresting, but it is difficult to determine
what extra
information we can obtain through use of this
technique.
Slide 10: Evaluation of Burn Rate Additives to
Increase
Puff Number of Cizarettes
I mentioned earlier that reduction in puff numbers
was of
concern to us in our efforts to reduce density.
Density change
is the maior factor affecting our puff numbers. At
present,
commercial cigarette papers with burn retardants
(phosphates)
are being tested and give an increase in puff
number (about O.S
puffs). Additionally we are investigating addition
of salts to
our blends as a means of retarding burn rate.
BATCo document for Province of BritiSh Columbia 26
October 1999


-4
Slide 11: Future iVcrk
Finally, if we achieve our obJective in
controlling strand
length of lamina in cur blends, we would like to
investigate
modifications to the making machine so that blends
optimised
for filling power will not be degraded by passage
through the
maker. Our experienze with the Molins Mark 10
hopper (see our
Report No. AT-118 ard previous Slide No. 6) leads
us to believe
this is feasible.
R.G. NICHOLLS,
October 30, 1235.
BATCo document for Province of BritiSh Columbia 26
October 1999


3(
214
2,
CIS M: 2:
Lj
LLJ
=
2 = -:x
LU
LLJ
C/)
C/)
LAJ
Ne
1 b 16
Ln cm Ln
Lo
M IV SS3M 13
C)
C14
C14
C14
C14
V)
LLJ
SM
C:,
C:)
C14
C)
C71
00
C=) Ln
LO Ln
BATCo document for Province of British Columbia 26
October 1999


AUSTRALIAN CIGARETTE- MARKET
PHYSICAL PROPERTIES
(SALES WEIGHTED AVEIRAGES)
(JUNE 198S)
3 RANDS
WILLS - 1IRGINIA
- 3LENDED
ROTHMANS
PHILIP VIRGINIA
BLENDED
DAS _1;: - 1, C F D IE
199 12.6 68~6 208 2.7
219 117.3 66.2 219 2.5
230 1"; , 1 63.7 222 5
215 13.5 63,8 208 1.3
235 115 , 1 62,9 225 2.0
--"S = DENSITY AT STANDARD FIRMNESS (66%)
_`!C z EQUILIBRIUM MOISTURE CONTENT
= F I R,,`)NESS, (BORGWALDT)
= DENSITY AT W tz-,~y~yc
= ENDS FALLOUT
'7
IV
BATCo document for Province of British Columbia 26
October 1999


PROJECT 85-02
PHYSICAL PROPERTIES OF TOBACCO
OBJECTIVES
INCREASE FILLING POWER
REDUCE DAS
REDUCE ENDS FALLOUT
BY
OPTIMISING PARTICLE
AN D
REDUCING DEGRADATION
FINES) IN PROCESSING
MAKING OPERATIONS,
SIZE DISTRIBUTION.
(PRODUCTION OF
AND CIGARETTE
NJ
co
BATCo document for Province of British Columbia 26
October 1999


PARTICLE SIZE FRACTIONS
BEFORE -4.00 MM -i.40 mr-1
SIEVING +4,00 mm +1.40 mm +0.85 mm -0.85 mr-1
CUT LAMINA
(BEFORE MAKER)
%
F1,P,
LE N C
CUT LAMINA
(EX MAKER)
%
F.P.
EPIC
CUT LAMINA ,1DD-ONS
(BEFORE MAK=-.-,)
%
1
F,p,
PIC
CUT LAMINA +ADD-ONS
(EX MAKER)
%
F.P.
EMC
iOO 33 52 10 5
34.9 33.6 37.0 33.7 32.4
12.6 13.3 12.7 H.9 h.2
100 11 63 16 10
32.2 28.6 32.4 35.7 31.3
12.7 14,3 13.1 11,9 11.1
100 18 61 13 8
39.5 35.3 40.8 43.7 33,6
12.5 13.2 12.9 12.1 11.6
100 6 68 16 10
37.0 34.4 38.6 42.4 311.4
13.0 13.6 12.9 11.8 11.4
C)
rl.j
C:)
C:)
C)
C)
BATCo document for Province of British Columbia 26
October 1999


PARTICLE SIZE FRACTIONS
WTS
(HIFORE k1AKE.R)
%
F,P,
ENC
WTS
(EX MAKz-=)
%
F.P.
EMC
EXPANDED TOBACCO
(BEFORE ",AKER)
%
F.P.
PIC
EXPANDED TOBACCO
(EX MAKER)
%
F.P.
EMC
BEFORE -4,00 mm -1.40
SIEVING +4.00 mpi +1.40 mm +0,85 -0,85 mm
100 10 81 5 4
37.1 43.2 36.7 34.4 28.1
13,8 13.8 13.8 13.8 13.5
100 6 86 6 2
38.1 41.6 37.8 35.1 30.5
13.7 13.9 13.9 13.5 13,8
100 7 67 16 10
81.1 60.9 84.3 96.2 68.1
12.0 12.7 11.8 11.i 10.5
100 3 65 20 12
75.0 50.5 78.0 89.0 70.4
11.6 13.2 12.0 11,0 10.7
C
C,
BATCo document for Province of British Columbia 26
October 1999


PARTICLE SIZE FRACTIONS
BEFORE -4.00 mm -1. 40 mr-1
SIEVING +4,00 mm +1,40 mm +0,85 mm -0,35 1`:-1
BLEND 21, PIK 1`1AKER,
PIK 9 HOPPLER
(BEFORE -'AKE=
% 100 10 67 13
F.P, 38.0 33.6 40.4 40.1 _:_.9
EMC 12.8 13.6 13.2 12.1
BLEND 21, PIK "MER,
PIK 9 HOPPER
(EX MAKER)
% 100 4 64 19
F,P. 35.7 32.5 38.5 37.7
PIC 13.2 .14.5 13.3 12.2 -.--,7
BLEND 21, MK
PIK 10 HOPPER
JEFORE MAKE:.
% 100 13 64 15
F.P. 36,5 33.3 38.6 43,4 5-5
ENC 13,2 133 13.2 12.2
BLEND 21, MK :".AKER,
PIK 10 HOPPER
(EX MAKER)
100 8 67 16
F.P.
38.6
33.5
38.2 7.-
43.6 ::.4
EPIC 13.0 13.7 13.4 12.3 1-.3
C::
C:,.
C)
G,
BATCo document for Province of British Columbia 26
October 1999


U_
LLJ
>
Y,
--i CI4 Pn
0
C- 0
Cl- x
><
LU
Gx
z
W
,5
C=
LU U-
CD U-N
Lu
LL.,
C:
<
Ln L Ln
N)
CD
BATCo document for Province of British Columbia 26
October 1999


OPTIMISING PARTICLE SIZE
DISTRIBUTION
CURRENT WORK
CONTROLLING STRAND LENGTH
(ALTERNATIVES TO WHOLE LEAF
THRESHING)
2. SELECTING CUT WIDTH FOR BEST
FILLING POWER
3, AVOIDING PRODUCTION OF
UNIACCEPTABLE FINES IN PROCESSING
AND MAKING
BATCo document for Province of British Columbia 26
October 1999


FVIT MEASUREMENTS ON AUSTRALIAN SAMPLES
FVIT
SA1111PLE BULK SPECIFIC PARTICLE SPECIFIC
VOLUME VOLUME MOISTURE
(cr.13/G) (Cm31G)
1, VIRGINIA BLEND 4.9 1.46 918
2. SINGLE GRADE
BEFORE G13 4.1 1.16 10,3
3. SINGLE GRADE
AFTER H3 7.1 (+731'.) 3,24 (+179%) 9.8
4. BLEND 3EFORE
HHD 4.4 1,22 10 . 5
5, BLEND "IFTER
HHD 4.6 (+5%) 1.28 (+5%) 10.5
6. WTS 4,4 2.10 11 . 12
7. WTSB 5.q 2.43 10-7
BATCo document for Province of British Columbia 26
October 1999


PROJECT 85-04
EVALUATION OF BURN RATE ADDITIVES
TO INCREASE PUFF NUMBER OF CIGARETTES
ADDITIVES
AMMONIUM SULPHATE (1%)
ANMONIUM SULPHAMATE (1%)
PUFF NUMBER INCREASED ABOUT 0,5 (CONTROL 7.6
PUFFS)
CPM, NICOTINE DELIVERIES UNAFFECTED
AIMMONIUM CHLORIDE (0.3%)
n"i'lMONIUM DIHYDRO,1':EW PHOSPHATE (0.3%)
~ MAGNESIUM CHLORIDE (0.3%)
~ POTASSIUM ACETATE (0,3%)
NO INCRIEASE IN PUFF NUMBER AT 0.3% LEVEL
THESE ADDITIONS BEING REPEATED AT 1.0% LEVEL
BATCo document for Province of British Columbia 26
October 1999


FUTURE WORK
MODIFICATIONS TO MAKING MACHINES,
TO ACCEPT OPTIMISED PARTICLE
SIZE DISTRIBUTION OF FEED.
TO MINIMISE DEGRADATION OF
TOBACCO PARTICLES, PARTICULARLY
HIGH FILLING POWER PARTICLES
(E.G, EXPANDED TOBACCO),
CD
BATCo document for Province of British Columbia 26
October 1999


0
0
0
11 TOBACCO PROCESSING RESEARCH
PROGRAMME
CD
m (BRAZIL)
0 OVERALL OBJECTIVE
1. TO MONITOR CHANGES WHICH - OCCUR IN SELECTED
CHEMICAL CONSTIT-
UENTS OF FLUE- AND AIR-- CURED TOBACCO DURING LEAF
PLANT, AGING
AND PRIMARY PROCESSING, THESE CONSTITUENTS HAVING
BEEN SELECT-
0
CD ED BECAUSE OF THEIR POSSIBLE RELATIONSHIP WITH
TOBACCO FLAVOUR.
2. TO ASSIST IN THE DESIGN OF FUTURE EXPERIMENTS
BY OB
TAINING THE
VARIANCESOFTHE CHEMICAL CONSTITUENTS FOR NORMAL
BALING
GRADES AND A SPECIALLY SELECTED TOBACCO.
0
0 3. TO ANALYSE THE RESULTS TO DETERMINE WHETHER
ANY OBSERVED
CHANGES IN TOBACCO FLAVOUR CAN BE ATTRIBUTED TO
P90CESS
CONDITIONS.
4. CONSIDERING THE RESULTS.OF OBJECTIVE No. 3:
A. IF THE ANALYSIS SHOWS THAT TOBACCO FLAVOUR CAN
BE ENHANCED
BY CHANGES IN PROCESS CONDiTIONS, THE NECESSARY
CHANGES IN THE
CURRENT PROCESSING PRACTICE SHOULD BE SPECIFIED
AND EVALUATED
.IN TERMS OF OTHER PRODUCT ATTRIBUTES;
B. IFTHEANALYSIS DOES NOT PROVIDE DEFINITIVE
RESULTS, THE DATA FOR
DESIGNING FURTHER EXPERIMENTS SHOULD BE UTILiZED.


1980/81 AND 1981/82 CROPS
OBJECTIVES
TO IDENTIFY WHERE CHANGES OCCUR DURING
CONVENTIONAL PROCESSING OF
TOBACCO BY MONITORING THE CHEMICALS IDENTIFIED AS
IMPORTANT TO
SMOKE FLAVOR
BATCo document for Province of British Columbia 26
October 1999


3
1980/81 AND 1981/82 CROPS
GENERAL RESULTS OF PROCESS MONITORING
- Chemical changes taking place throughout the
process were more
evident for the Redryer (Leaf Plant) and Cut
Tobacco Dryer (PMD).
-Aging was more important than any other
individual processing
stage.
-Py~azine precursors could be.preserved throughout
the process by
adjusting the sugarlamino acid ratio and the
tobacco pH, thus
reducing the formation and later loss of.
volatile. pyrazines and
increasin? the latter at cigarette smoking - this
approach is
under eva uation by GR&DC using Canadian tobacco,
IMPROVEMENT OF ANALYTICAL TECHNIOUES
-Diterpene Determination
-Carotenoid Determination
N V S
S D E ("Sandra Scan")
HPLC Determination of Individual Sugar
Determination of Individual Amino Acid (under
progress)
BATCo document for Province of British Columbia 26
October 1999


1982/83 CROP
A - EFFECTS OF CURING ON PHYSICAL AND CHEMICAL
CHARACTERISTICS OF
VIRGINIA TOBACCO
OBJECTIVES
- 1'o improve curing.study by monitoring the
variations in tobacco
chemical composition during each curing phase and
until 90 days
after curing.
- To compare operational (natural and forced
ventilation) and labo-
ratory barn curing of tobacco.
- To compare variability in conventional (natural
ventilation) and
bulk curing (forced ventilation) barns.
C
N
C_-
BATCo document for Province of British Columbia 26
October 1999


1982/83 CROP
CURING STUDY
GENERAL RESULTS
CAROTENOIDS DECREASED THROUGHOUT CURING AND CBD
LEVELS DROPPED
SIGNIFICANTLY AT STEM DRYING.
LABORATORY TOBACCO CURING BARN CAN BE USED IN
EXPERIMENTAL INVES-
TIGATIONS OF CHANGES IN CURING CONDITIONS WITH A
VIEW TO STUDYING
TOBACCO CHEMICAL COMPOSITION.
BULK CURING BARN GAVE LOWER VARIABILITY, COMPARED
WITH CONVENTION-
AL BARN. THIS VARIABILITY WAS MORE OUTSTANDING FOR
STARCH, SUGARS,
AND TOTAL ALKALOIDS.
BATCo document for Province of British Columbia 26
October 1999


1982/83 CROP
B - EFFECT OF PROCESS VARIABLES ON SOME PHYSICAL
CHEMICAL, AND
ORGANOLEPTIC CHARACTERISTICS OF VIRGINIA TOBA6CO
AND TOBACCO
SMOKE
OBJECTIVES
- To test the effect on the tobacco and tobacco
smoke of the follow-
ing variations in the processing conditions:
- longer residence times
- tobacco conditioning at higher moisture contents
- bulking stage after conditioning chamber
- To study tobacco aging for different periods.
BATCo document for Province of British Columbia 26
October 1999


EFFECT OF AGING ON SOME TOBACCO CHEMICALS
1982/83 CROP VIRGINIA TOBACCO
TOTAL ALKALOIDS
TOTAL SUGARS
S-CAROTENE
DITERPENES
CALCIUM
1 6 9 12 15
AGING PERIOD (MONTHS)
C
(Z~
r\
BATCo document for Province of British Columbia 26
October 1999


EFFECT OF AGING ON SOME TOBACCO SMOKE CHEMICALS
1982/83 CROP VIRGINIA TOBACCO
P-14F
a,8 UNSAT.
Cot."P.
TINA
CO
PYRAZINES
0 6 9 12 Is
AGING PERIOD (MONTHS)
BATCo document for Province of British Columbia 26
October 1999


10
100)
COMPA RISON
PRIMA BETW
RY PR EEN T
OCESS REATM
ING O ENTS
F AGE AT THE
D TOBACC END OF
O
1982 /83 C ROP - VIR GINIA TOBACCO
0 CON
HIG
BUL TROL
H RES
KING (RUN
IDENC
STAGE 2)
E TIM
(RUN
E, HI
3)
GH MOIST
URE, AND
20
CHD
B-
CARO
TENE
LUT
EIN
ZEA
XAN TH
I N
GLUCO
SE
F
UTOSE
AMMONI
N
ACAL
TO
a-A14
TAL
10 N
(fng/ kg-. 10) ( mg/k g) (mg/ kg) ( mq/kq) (t DW
B) DWB) (t OW9 x 100) (% DW B x
q-(70007,()Ofl
0
0
CL
0
0
c
a
CD
Z.
0
0
CD
0
1 h
0
0
0
0
5.4.
0
cr
CD
w


COMPARISON BEIWLEN IRLAIMLNI'S FOR SOME
TOBACCO SMOKE CHEMICALS
1982/83 CROP VIRGINIA TOBACCO
CONTROL (RUN 2)
HIGH RESIDENCE TIME, HIGH MOISTURE,AND
BULKING STAGE (RUN 3)
80-
CO TOT. a'e- TOT. SMOKE
UNSAT. PYRAZINES
COMPOUNDS
v/vX10) (jl'j/cjq:jn)
f%
01
PHENOLS HCN
Olq/vlo) (tlq/q~
PMWNF TNA
(mg/9)
60.
40'
20-
0 r)
0
0
CL
0
(D
0
0
(D
0
0
0
cr
0
cr
CD
to
co


1982/83 CROP
C - EFFECT OF PROCESS VARIABLES ON SOME PHYSICAL,
CHEMICAL, AND
ORGANOLEPTIC CHARACTERISTICS OF BURLEY TOBACCO AND
TOBACCO SMOKE
OBJEr-TIVES
- To test the effect of adding casing before the
Leaf Plant redryer.
- To test the aging of cased and uncased tobacco.
- To test CLD effect on tobacco.
C:
C--
(Z
C-_
BATCo document for Province of British Columbia 26
October 1999


LUTEIN
(mg/kg)
COMPARISON BETWEEN TREATMENTS AT THE END OF
PRIMARY
TOBACCO
PROCESSING OF AGED TOBACCO
1982/83 CROP - BURLEY
N
N
N
Vl;
X~
TERPENES
mg/kg-~10)
D
DWBxlO0)
a-AMINO
N
C O N T R O L ( C A S E D A S U S U A L ) - W I T
H O U T C L D
C O N T R O L ( C A S E D A S U S U A L ) - W I T
H C L D
P R E C A S E D I N L E A F P L A N T - W IT H O U
T C L D
P R E C A S E D I N L E A F P L A N T - W IT H C L
D
100
80
AMMONIACAL
N
(% DWBxlOO
777
TOT.
ALKALOIDS
(% DWBxlO)
N
FRUCTOSE
D.4Bx 10)
N
X
GLUCOSE
(% DWBxlO)
60
40
17 ~
20
N/
CALCIUM
DWBxIO)
p7 nnn7nni
, 1.
0
0
CL
0
0
CD
T
0
CD
0
%
cn
0
0
0
141
0
cr
to


77
X
FILLING
VALUE
(CM3/qxlo)
COMPARISON BETWEEN TREATMENTS FOR SOME TOBACCO
SMOKE CliEMICALS
1982/83 CROP - BURLEY TOBACCO
CONTROL (CASED AS USUAL) WITHOUT CLD
100
CONTROL (CASED AS USUAL) 141TH CLD
PRECASED IN LEAF PLANT WITHOUT CLD
80
PRECASED IN LEAF PLANT WITH CLD
60
40
17'\
7/--
7777~
20
TOT. a, (i TOT.SMOKE
PNWNF TNA PlIEPIOLS HCN co NOx UNSAT PYRAZINES
COMPOUNDS
(mg/g) (mg/gxlo) (pg/glo) (pg/g-,Io) (Z V/Vx]O)
(wg/g`10) (pg/cig--10)(ng/ciqzl00)
0 0 0, 7 o n i
0
0
a
0
0
CD
0
h
0
0
cr
CD
co


14
1983/84 CROP
A - SCREENING OF VIRGINIA TOBACCO PRIMARY
PROCESSING CONDITIONS
OBJECTIVE
To test drastic changes in tobacco primary
processing in order to
assist in the design of future experiments,
especially those
changes related to:
- casing addition or not
- different casings
- with and without CLD treatment
- with and without bulking stage
- different temperatures at cut tobacco dryer
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15
VIRGINIA TOBACCO
1983/84 CROP
MAJOR TENDENCIES
- Less drastic heating conditions at cut tobacco
dryer tend to im-
prove physical characteristics of tobacco.
- Adding conventional casings associated to CLD
treatment to low
uality tobacco caused cigarette smoke impact and
irritation to
J
ecrease and the green note - characteristic of
Virginia tobac-
co - to increase.
- Bulking stage should be evaluated to a longer
extent since, in
terms of O/WP variables, it was one of the
processing steps that
caused the greatest changes.
- Us1ng d fferent temperatures at cut tobacco
dryer appears not to
affect the characteristics of the final product to
a great ex-
tent.
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16
1983/84 CROP
B - SCREENING OF BURLEY TOBACCO PRIMARY PROCESSING
CONDITIONS
OBJECTIVE
To test drastic changes in tobacco primary
processing in order to
assIst1n the design of future experiments,
especially those
changes related to:
- different CLD temperatures
- different moisture at feed to CLD
-different casings
BATCo document for Province of British Columbia 26
October 1999


BURLEY TOBACCO
1983/84 CROP
MAJOR TENDENCIES
-Both the.predryin? followed by.reconditioning,
and the addition
of certain specia casings allied to CLD treatment,
caused the
physical characteristics of tobacco to improve.
-O/WP scan revealed that adding heat treated
casings to tobacco
caused effects thereon similar to normal casing
addition followed
by CLD treatment.
-Higher CLD temperatures caused cigarette smoke
impact and irrita-
tion to decrease.
-Higher temperatures at the final CLD chambers
caused Burley to-
bacco notes to increase.
-Increased tobacco moisture at the feed to CLD
caused Burley to-
bacco notes to decrease.
-Tobacco flow rate proved to be an important
process variable,
which is associated to the ot her conditions.
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October 1999


18
1984/85 CROP
OBJECTIVES
A - VIRGINIA TOBACCO
- To study the agipg.of different qualities of
tobacco and of dif-
ferent stalk positions.
- To study the effect of adding acid casings to
unaged tobacco on
its quality.
- To study the upgrading of low quality tobacco as
a result of add-
ing different casings associated to different heat
treatments.
B - BURLEY TOBACCO
- To evaluate the effect of different CLD
temperature profiles as-
sociated to different tobacco moisture contents.
- To investigate the possibility of upgrading good
or poor quality
tobacco.
- To investigate the possibility of bypassing CLD
treatment.
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BATCo document for Province of British Columbia 26
October 1999


19
TOBACCO PROCESSING RESEARCH WGRAMME
1984/85 CROP
CURRENT WORKS
EVALUATION OF AGING EFFECT PER VIRGINIA TOBACCO
GRADES
EVALUATION OF THE EFFECT OF DIFFERENT CLD DRYING
PROFILES ON TOBACCO
AND TOBACCO SMOKE CHEMISTRY
EVALUATION OF ALTERNATIVES FOR VIRGINIA TOBACCO
FLAVOR IMPROVEMENT
EVALUATION OF ALTERNATIVES FOR BURLEY TOBACCO
PROCESSING
U-1
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October 1999


20
FUTURE WORKS
1. SUPPLEMENTATION OF WORKS STARTED IN THE 1984/85
CROP
2. POSSIBLE AREAS FOR WORK
- EVALUATION OF ALTERNATIVE PROCESSES ASSOCIATED
TO THE ADDITION
OF SPECIAL CASINGS FOR THE IMPROVEMENT OF LOW
QUALITY VIRGINIA
AND BURLEY TOBACCO.
- OPTIMIZATION OF FLAVOR COMPOUND OR FLAVOR
PRECURSOR FORMATION
DURING TOBACCO CURING AND PROCESSING.
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October 1999


1. LEAF STEERING COMMITTEE
A. STUDIES PERFORMED (REVIEW)
B. CURRENT PROJECTS
2. POSSIBLE AREAS FOR FUTURE STUDIES
(Leaf Research Group)
BATCo document for Province of British Columbia 26
October 1999


A. STUDIES PERFORMED (REVIEW)
Major Areas
1 - MODIFICATION IN TOBACCO CURING
2 - STUDY ON NITRATE, N-NITROSAMINES, AND OTHER
NITROGENOUS
COMPOUNDS IN BURLEY TOBACCO
3 - NATURAL TOBACCO FLAVORS
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A.1 - MODIFICATIONS IN TOBACCO CURING
1.1 POLYPHENOL OXIDATION (BROWNING) OF VIRGINIA
TOBACCO
MAIN CONCLUSIONS
- Brown'ig can be achieved if special curing barns
are used.
Howeve-7, panel respondents to a preferential test
preferred
ciaar=-:tes made with conventional tobacco.
1.2 PREHARVEST CURING OF BURLEY TOBACCO
MAIN CONCLUSIONS
- Not or= of the products showed advantage.
Therefore no further
work programmed.
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October 1999


A.2 - STUDY ON NITRATE, N-NITROSAMINES
AND OTHER NITROGENOUS COMPOUNDS
IN BURLEY TOBACCO
2.1 NITROGENOUS FERTILIZERS
MAIN CONCI-USIONS
- Increas:ng the levels of nitrogen added to the
s0il increases
nitrate and other nitrogenous compounds in
tobacco, and ciga-
rette s-,oke deliveries of N-nitrosamines and
nitrogen com-
pounds.
- The later the nitrogenous sidedressing is
performet, the
greater the contents of nitrate accumulated by
tobacco.
- Using different nitrogenous fertilizers (nitric,
arrmon i ac a I
and amir-ic) did not affect nitrate and other
nitrogenous com-
pounds -n tobacco..This result had a 'great
irrpact which led to
the use of urea - it contains more nitrogen per
unit weight
and its cost is lower.
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October 1999


2.2 LIMING AND MOLYBDENUM
MAIN CONCLUSIONS
- Liming improves.soll conditions and tobacco
quality, but it
contributes to increase tobacco nitrate.
- Molybdenum added to the soil did not decrease
nitrate accumu-
lation by tobacco.
2.3 STALK AND PRIMED-LEAF CURING
MAIN CONCLUSIONS
- Stalk and primed-leaf curing resulted in similar
tobaccos
regarding contents of nitrate, total alkaloids,
etc., and
cigarette smoke deliveries of nitrogen oxides and
nitros-
amines. Stalk curing should be continued for its
lower cost.
(7-
N)
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October 1999


2.4 CULTIVARS
MAIN CONCLUSIONS
- Burlev tobacco cultivars tested so far have
shown similar
Potential as regards nitrate accumulation in the
cells and
similar smoke deliveries of nitrogen oxides and
volatile N-ni-
trosa,7,ines.
- LAiBy 21 cultivar has shown low alkaloids and
very.low deliv-
eries of tobacco speqific.N-nitrosamines, despite
its accuru-
lation of nitrate *being similar to 'the other
cultivars. The
use ol~' low alkaloid Burley 21 cultivar in
commercial blends
may.re-cult.in lower cigarette deliveries.of
tobacco specific
N-nitrcsamines. The idea is under investigation.
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October 1999


A.3 - NATURAL TOBACCO FLAVORS
The main conclusions obtained so far can be put
into tI
following groups:
3.1 - DITERPENES
3.2 - TOBACCO LEAF SURFACE GUMS
3.3 - CAROTENOIDS
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October 1999


3.1 DITERPENES
MAIN CONCLUSIONS
- Variety genotype influenced CBD production in
Virginia tobac-
co.
- Palotina tobacco proved to be the best CBD and
Ablenol produc-
er, followed by Amarelinho and Basma Drama
tobacco.
- Basma Drarra tobacco flowers proved to be the
best CBD and
Abienol prcducers, followed by Palotina tobacco.
- CBD contents decreased with increasing
nitrogenous fertiliza-
tion added to the soil. On the other hand, CBD
production was
higher in unlimed treatments.
- Diterpene levels increased significantly from
bottom to top
leaves, all tobacco types studied considered.
- Panelists preferred cigarettes made with higher
diterpene to-
bacco over the others.
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October 1999


3.2 TOBACCO LEAF SURFACE GUMS
Work performed for gum supply in order to comply
with the BAT-
Swedish Tobacco Company agreement.
3.3 CAROTENOIDS
MAIN CONCLUSIONS
Sun radiation and air temperature were found to
significantly
change uncured tobacco leaf levels of carotenoids.
Thus, a
field.study of carotenold quantitation relative to
cultural
practices'is.jeopardized to a great extent,
considering that
these variations are beyond control at field
level.
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October 1999


B. CURRENT PROJECTS
B.1 EFFECTS OF VIRGINIA AND LOW ALKALOID BURLEY
TOBACCO BLENDS
ON CIGARETTE SMOKE DELIVERIES OF N-NITROSAMINES
OBJECTIVES
- To Identify the influence of nitrate contents in
low alka-
loid Burley tobacco and 'of alkaloid contents in
Virginia to-
bacco on tobacco specific N-nitrosamines
deliveries.
- To identify any factor of synergism of Burley
and Virginia
tobacco on volatile N-nitrosamine formation.
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BATCo document for Province of British Columbia 26
October 1999


B.2 EVALUATION OF WEATHER EFFECTS ON NITRATE
CONTENTS IN BURLEY
TOBACCO
OBJECTIVES
- To identify the influence of weather on nitrate
accumulation
in Burley tobacco under field conditions.
- To establish criteria to select the most
appropriate areas for
growing low nitrate Burley tobacco.
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BATCo document for Province of British Columbia 26
October 1999


2. POSSIBLE AREAS FOR FUTURE STUDIES
2.1 ADDITION OF REDUCING SUBSTANCES TO TOBACCO TO
LOWER N-
NITROSAMINE CONTENTS
2.2 MODIFICATIONS IN THE CONDITIONS AND HANDLING
OF BURLEY
TOBACCO DURING ITS AIR CURING TO LOWER
N-NITROSAMINE CON-
TENTS
2.3 GENETIC STUDIES
2.3.1 Transfer of Low Alkaloid Genes to Commercial
Burley
Tobacco Cultivars
2.3.2 Development of New Flue-Cured Varieties with
Flavor
Compounds from Other Tobacco Types
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BATCo document for Province of British Columbia 26
October 1999


ATTENDEES RIO R D CONFERENCE
AUSTRALIA
P.M. DENTON
R.G.NICHOLLS
BRASIL
C-J.P. de SIQUEIRA
I. PEDRO
CANADA
P.J.DUNN
S.R.MASSEY
GERMANY
E.KAUSCH
E. RITTERSHAUS
F. SEEHOFER
U.S.A.
E.E. KOHNHORST
U.K.
A.L.HEARD
A.JOHNSON
I.G.HACKING
R. BINNS
R.E. THORNTON
-.0
BATCo document for Province of British Columbia 26
October 1999