···· ·· __ dltna Jurf ill I~~rli ,i ..., 'r·"' .(· '" ·In· 1· ::I~: ·'~:* · PRODUCT ·1 ·,· ·n TECHNOLOGY '1 ·:,I·; ~ ·,·· a ~' ' -~··· BRAND DEVELOPMENT COURSE- :, g id; 1A'3: ··2YI··· ? 1. ·j· ;I·~P( I· ··~~ : 5~ I .F· I 1`1. ''' ·*I ·1Vsl*, ;·t~ ·· ::::· d ~·' *·' ' 1;·*' ~g~ ~7: i5 i: I ''I': "' ''' ·'"~rr ' ' ::S E:"' :"::.i· ·~~ '" :1..IIZ. ::i I C ~o TV c~ ~o 1, 01 L c: GREAT FOSTERS HOTEL SURREY -~ :I ,e Ind·3rd MAY 1985 ' ·· cS LI ,, ·~· ·. .. BRAND DEVELOPMENT COURSE GI(EAT FOSTERS HOTEL, ECHAI, SUBBE~ PRODUCT TECBNOtOCY WD~38b MEI, 1985 Presenters Bob Fertts G&bDC, Sauthanpton Geoff Broods ~arketing Department, ~llban~ David Creighton CIt&DC, Southaqton Alao Stephensoa I GR&DC, SouthaPpton T&E DNFOIIMATIOW CONTAUIED IN T~IS BINDEll ~ND DISSEMINATED DUBIE TNE COUBSI IS CONFIDENTI~ AND lAIST NOT BE COPIED OR S~OUN TO UNAUTBORISED PERSONS, O TV \O o 19115 BriLbh Am#T#p TobeFo Co ~d Thi~ mwt wl be eopid w Iborm to Pnrmt~mcircd pcnooa CI1 U CONTENTS i, Tobacco chemistry and blending blocks, 2, Technicalities of smoke, 3, Strategic product issues, b, Designing a cigarette from a marketing brief, 51 Cigarette design - An overview, 6~ Subjeciive product assessment and screening, 7, Produot Communication, Q [V ,h, I,; " 1911 Y3rh AnniM T~no C~ L~b ~Lb nslM h ~o~i~d.doun Ip.lahpnnd IcrPonl. C C~3 PRODUCT TECBNO~OGB Thursday, 2od May 11100 -12.15 introductory Comments "Whg do People Smoke?" Rob Ferris. 12,15- 2,00 IUNCII 2,01 1 3,00 Tobacco and Blending : a Product Development view David Creighton 3,00 - 3,30 TEA 3,30 - 4,30 Technicalities of Smoke, and Strategic Product Issues Geoff Brooks 4,30 - 4,45 Cigarette Design : Determining the Brief Ceoff Brooks 4,45 ~ 6.00 Cigarette design : Meeting the Brief Alan Stephenson 6,00 - 6,30 Introduction to Product Design Exercise Geoff Brooks 8,00 Product Design Exercise Team Irida!, ]Id Ik~;i 9,00 - 9,45 : Syndicate Presentations Team 9,45 · 10.45 Subjective Evaluation Bob Ferris 10,45· 11,15 COFFEE 11,15 - 12.15 Prdduct Communication Bob Ferris 12,15- 2100 LUNCH 2,00 - 3100 Produce Co~nunicac;ion Syndicate Exercise Rob Ferris 3,00- 3,30 TEA 3.30 - 4.15 Syndicate Presentations Team O IV O 1981 Blh Am~ticlo rob~ero Ca Ild Thil mtol not be copied or lawn to unlu~orired prroar. (.fl O _ ~ ROB pBBRIS Jolacd 1.~~1. Craup Bla*rch lad LvclapPm~ Caalre In 1917 follovlng posrgnduorr experience in applied social and clinical AtFha~o(t, and conlultatla involvement vlth wrlrcr relceeh In Indul~~, 3:· Currently Hanager of Consumer hychology olth Strategic Research ~pllutlo~u~ Special In~ai~rt~:~ the RiDniorkctlnll interface In relation to Irnrctle ~ilii t, project aelection and innovarion management, design ofproduct teeting, and eegmentation a~hodolog~ QOFF BROOKS Joined B,A,t,, 6RiDC in 1966 as a Chemist, after I ~X, c I period in Entlrtdnwnt, Bfs vot~ covered ~~o~e and high vacuum technipuea, chro~tognlh~, filtntloo end Product OcvLlopent before beeo~y a Development Adviser for the Par fur Territories in ~lkr~x 197s, Vortcd durlag 1980181 in Producr 6cloPenr ff Hanager In llillbank, Department, (IRLDC, and is currently Product P~~ming I:, ft~·e i.: 1:I· DIYID CREICATOH i JoLcdCR~OC, in 196f after tvo )ntaincltdrug ~CI~ ~ Ilaa~ '"U"~~ '"d ICICn ycars ui~h OoilLvrr Rclureh. initially uotbd in OBiOC on the phtdplogi~pl h reaponees to aloklng,and the inPaelioa~krweea ,*r*·l IIPOh, ~~o~ca end eigancre $~iln, Since IPiO I . been a member of Product Applications Group d haa : j 1000 ~pppl~ed in s IDPbLr Or lllil0Dl deb OpcntiPlj. Q\wi it CoPpmlal Including 1,1, i e, Si : .~r~i~k AM STEPHENSON Joined B,A,t,, eRsDe, in 1961, Studied chabttl at --li college and previously worked for British eas and a I Polymer producer, Currently vor](ing aa a ~rojact Hsnsaerin produal $plic~tlonl Group, PreTicu,ll O Mrkod In various arena of CRiDC, primarily concerned (V ulth eveiunlion af nose *ttrLls used in the :oLcce industry and their interaction uith machinery. ~*3 O IV n rll MBACCO efIEnZSTRY d BtEM)lNC BLOCKS ,r a h, ~I O 1981 Bnti~h Amrriun T~ob~Fo Co, lid Tbj~ mlut not k capird or Ihwm to unrlhori~cd pcno~u, TOBACCO cREnISTaY IwD BLENDING BMCKS This subject covers a broad spectrum and includes many areas, some of which will be considered here and others In subsequent discussions. A definition of blending would be helpful to start with: Blending Is the separation of the raw material (tobacco) Into discreet lots (bleadfng blacks) each with different but identifiable characteristics (smoklng, visual, chemical) which ate then combined in different guantitles to result In the product that best meets the Marketing Brief and optimists the financial objectiocsl Thejvatlous types of 'leaf' available to the Blender provide the posslbilitg;of a wide range of combioaelcas. When the variable factors of cultlvat, climate, soil and cultural practices are appled to the tobacco plane In the field and the varied techniques of harvesting, curing and post-curing processing are used, the Blender has an even greater range of "Blendlng Blocks" to utillsel Add to this the effects of primary processing, casings, flavouts and the flexibillltp of cigarette design and he will have an Infinite number of variables. This can be summarlsed schematically: O 1985 BliLi~h knrriun ~oCreo Co, Ird TYI mlut not a copied or lawn to unaloril~ pnoa C~J r esa I I o ~OE D ~O r O c~o lr''llllY:95 OCC g 1)[113 mr~ r OL~ Or O g a c c II r0 C N ~C '0' O ~e >3 O m0L a 1~ U) I o n~ O o 191! Inad kldr tohcel CP ~ ~1 111 11 ~ CDr(! * Ibn p IllrY~ F(lOI P -3- The unbltiated could be excused for considering the whole process to be too complex, but i will endeavour to simplify the concepts by considering below some of the variable factors. Under mosi resl~life circumstances the Blender will be furnished with some guidelines by Brand Developers as to the type of product tequited~ Tnls brief will (hopefuUy) cover all of the following aspects if the Blender is to efficiently carry out his function: physical Dimensions Expanded TobaccolUensitplRod Weight General Smoke Characteristics ~ Target Consumers - Flavours Target Smoke Deliveries Fitter Type/ventilation Colour of Tobacco, Type of Ash Cost' Sales;Est~matcl CIGILRE~E TYPES As I have already mentioned the various Blending Blacks provide an infinite number of blending poss~bilrtles~ In practice, hoverer, certain well recognised classes of cigarettes mag be Ide~el~ledl Uithln B.A.T, many attempts to classify 'blend types' have ken made over the gears, h~r classification has to change from time to time to reflect current Internaelonal practices, but tbs most vlde~y accepted classification at present nag be sumnarlsed os foltovll: O 19111 Br;li~h klliua rob~~ep Ca W This mun not k copild at hem lo m~u~ilcd pnen~ L~ .6- Type of X Flue-cured Z Air-cured Z Sun-cured X Fire-cured X Stems Blend Lamina Lamlna Leaf bmlna or Sheet CUSSIC P~RCZ~IB 80 20 HODIFfED VA (1) 75 5 20 MODIFIED VA (2) 75 5 20 OS BLENDED TYPE 35 30 15 20 GERMAN BLEND 35 18 27 20 IICtIT AIR GORED QO 30 10 20 HEDIDM AIR GORED 30 fo , - 20 BARE AIR GORED 5 70 - 5 20 oRiENTAL 100 It should be stressed that these types are somewhat arbitrary and do not repte;sent a complete classification of the btend possibilities, it should also be relelbered that even vithln a type It Is possible to find very dlffeient cigarettcJ~ It must be emphaslsed that there ate no absolute rules for designing any cigarette, Marltetlng situations, consumer tastes, leaf types and availability can and do vary and this has an important Influence on specific requirements and developments, Clearly the options for blending in a country which Is wholly (or Palnly) dependent on local tobaccos Is fat note Ilmlted than in a cou~rrg $leb la vhpll~ dcpendlo~ ~a Impntrtd labatma. O IV I,r; O 1985 Bririlh Amdun ToC~eo Co. lid Thil mel n# he copied or Shown lp untuBwiml poPlu. -I- Uhar follows is a discussion of the two most important classes of cigarettes, Classic Virginia and U,S. Blended: A~ CLASSIC BII(CINIl In general, a Classic Virginia cigarette blend will consist of the following plant position groups of flue-cured tobacco: Pr~mlngs IbX lugslcutters 16X leaflsmoklng leaf 32X lips 162 Stem 202 tOOX This very simple blend skeleton In fact tends to correlate with the crop out-turnl Any bled must have a flaoour portion which Is obviously pore important In ?pmarket productsl This flavour portion in the simplest cnse pill be i~~r~ed 1I.S.k. flnt-cuild t~baceda (pr Brulllal, Canallan, Korean) and will tend to be grades from the leaflsmoking leaf portion of the plantl Id a situation where one Is dependent vholg tar mainly) on local tobaccos then this flavour portion becomes even more Important and map have to be specially selected and classified separatelg (probabll from the better growing areas), it will normally be from the smoking leaflleaf stalk position but could also come from a selection of sweet, high sugar lugs andlor cuttexsl D 1981 Bli~ith Aolcriceo ~ob~rco Co, Ltd Thie mur~ not k copied or shown p unmlhorirt~ pcnPnl, -6- Stem content does, of course, vary from product to product in certain territories where it Is sometimes used as a delivery or price reducerl But one normally thinks in terms of a full stem return and the increasing knowledge of cigarette design and its effects lessen the need to use seem as a delivery ~anlpulatorl BI U.S, BLENDED A "tpplcal* blended cigarette contains flue-cured, Burley and Oriental tobacco; the proportions of each of these will vary but 352 flue-cured stripe, 302 Burley strips, 151 Oriental leaf and 202 seems is a fairly common compositiool Tne benchmarks of quality far these tobaccos are O.S. leaf for the flue-cured and Burleg and Creece/Tur~eg for the Orientals Many blended cigareeecs, however (and this Includes some of the world's biggest selling products), contain 'substltute' tobaccos and It Is not uncornmon to find, for e~m~le, goleao, Bratillaa, ltallan, Zlmbabue flue-cured, etc, and Malavi,;Central. American, Korean Bufeg, etcl in blended cigarettes. Some other examples of blends by tobacco types are as follows : ABCDE Flue-cotcd strips 50 50 45 43 29 Burleg strips 19 28 25 21 29 Oriental leaf 14 10 9 8 r3 Stems 17 14 21 18 17 Reconstituted tobacco 10 12 O N 3 C~3 O 1981 Brilil Amtriun fob~cFo Ca t~Jd Thic ma~ no~ k copied or Ihoum to unsLorisrd pcoolu. -7- 1~ Flue-curedqottioa I]nless tonstralnts on delivery figures artificially create a reguirement for an unbalanced cigarette (e,gl lov dellviry figures may regulre greater use of upstalk tobaccos uith corresponding compensation In cigarette design parameters) then a "normal* composition of the flur cured lamlna portion of a blended cigarette vould be: Calculated amount in total blend 10X primlngs 3,5X 402 lugs and cutters 14,OX 40X leaf Ib,0X 10X tips 3,52 35.OX 21 Burley portion A typical composition for the Burley lamlna portion vould be: Calculated amount in total blend 40;1 flg~~lluga 12,OX 4SX smckldg loaf 1345X 15X thin tips 6,5X 30,OX in almost all cases the so-called *heat treatment" process of the Burley portion is considered to improve the overall smoking guallty of the finished cigarette, mainly by reducing IL irritation through a pB reducdon and loss of amsonia, Yery broadly speaking there are four classes of casings that are commonly used: I) Sugars: cane, molasses, corn syrup O n] II) Rumcclanes: glyecrlne, propylene glycol rh~ 111) Ameliorants: ~cldlllalkslls ~ 1$ j~n;8~ib~~e~·~tid~bT~eb~,n~cs~ FG j~cl~~,myl~pphbWC~d~a~pyftl0 Wl~rl~~P"ON· -8- Many different forms of "heat treatment' have been used. These vary but the most usual process is along the following general laesl a) Strips steamed. ~oiseure content Increased to about 20Z b) Casing applied to strips at 50'0 and moisture content Increased to 30X or 40X (the latter Is thought to be preferable). c) Bulking for 4 - 24 hours to allow absorption of casings into strips: d) Strips redrled (roascedltoasted)l d minutes at 25'0 S minutes at IbE"C 3 minutes at ambient temperature (codifng section) b minutes re-ordering (steam and water) Exiting at 201 E1C e) Strips to Blending Bins to join flue cured and Oriental po~lono prior to cutting. 3. Oriental Portion Oriental tobaccos vary from being very aromatic to seml~ aromaelelneuttal fillers. Therefore, we may be thinking In terms of 122 aromatic Oriental Inclusion which, in turn, could be 10X aromatic Oriental and 52 eeml·aromaele Oriental producing the same effect. Price and availability as always Is taken Into acountl For this discussion purpose, however, the most aromatic Oriental tobaccos will be used and at the present time by Eat the most popular of the Oriental types purchased tot UIS. blends Is the Izmlr Aromatic Blendl O IP&I Brililh ~mcdun Tob~~o Co. U Thil mil n01 b~ ecpid or rhovn to uanjloris~d ponool. P3 -9- This Is supplemented by significant purchases of yugoslav and creek tobaccos with a common blend mis being: Izmlr 808 yugoslav 10X Creek 10X i, Stems Historically, the return of seems to blended cigarette bleeds was not usual and it was gulte common to find that no Burley stems were uaedl Economic pressures, however, have had a marked Influence over the last few years and it Is nov normal for almost a full stem return to be made (another option is to convert all or some of the stem Into reconstituted tobacco sheet), Seem processes vary from straightforward C~R,S~ (cut rolled seem) to W,T,S!' (vaear treated stem) which Increases the flUlng pover potential of the; srem~ Steps may be uncased, or e fairly heavy easlag of sugar and humectants applied , or, In turn, the different portions of the stem (fluelcuted or Burley) may be cased separatelg~ BLENDWC FOR SPECIFIC DELIVERIES The topical problems of meeting specific delivery targets for cigarettes have added fresh Impetus both to existing gradlng/elassfflcat~oa systems and to the probable need to develop these further as nea smoke constituents are added to league table lists (e,gl CO, HCN, ctc~)l Always beeping in mind the Issues of avallabllltylgrad Inglclasslfleatlon and product design specifications, we can address oursleves to the general b problems and principles of blending to target deliveries.' The over-riding D 1985 Bnlish Ameriun Tobe#o Ca Ltd Thi~ m~ul nM he eopicd or Ihom to unelwid poolu. r· I, ·10- requirement remains for cigarettes of "good* smoking quality regardless of the absolute levels of delivery, Wheo bleadhg for specffle dellverfes, therefore, the qualieatioe aspects of the final smoke have to be considered with at least the same importance as the quantitative aspects and product briefs must be constructed with this firmly In mind, The simplest problem In blending for specific deliveries Is that in which a specific TPN and/or nicotine delivery is requlredl The solution to this type of problem Is also relatively simple and the alternatives present themselves readily, elg, lower TPH producing tobaccos can be selected for low TPM clgare~tes, cigarette design features such as porosity of the cigarette paper and efficiency of filters are brought into the total design and within reasonable limits the requirements ate almost always met fairly quickly, at least ~uantleatlvelg, Ravever, It IP YOlth.o~ldlnl rhe,lrl~a ruler ai Lbub dal a Blender urLo vhm considering how Ito affect deliveries by the leaf route, Firstly the different types of tobacco have broad differences in their chemical analysis: ~prox~ Bieotine r Approx. sugar X Flue cured 1,0 - 1,OX 5 - 252 Sun cured 0,7 -· 2102 5 - 152 Air cured 0151 ~.fX Nl1 Bur~cg 2,0 1 1,52 NI1 Fire cured 210 - ~10X NIL O O 1981 Btila hmniun rob~eeo Co. Lul flil mon not be copi~d or Ihowo ulunoulhan'lrd yoo~, -11- Secondly the Blender Is aware that different plant positions of a grade will affect the deliveries of some smoke constltuentsl For example in Flue cured tobacco the following Is usually true: TRI · highest from upper stalk positions Nicotine I highest from upper stalk positions Carbon Monoxide highest from middle stalk positions Nltric Oxide - Lowest from middle stalk positions The more difficult aspects of blending for specific deliveries are when the gas-phase deliveries are introduced, These include Carbon Honoxide, and Nltric Oxide amongst others, They form the basis far a complex discussion subject outside the parameters of this peperl IEAGIIE TABLES One relatively new factor In some markets that we must consider is the Increasingly Important "league table" situation where the smoke ehemlstry~of so oanp of our produces has to be malntalned and ia the extreme, eve? to statutory labelling of packs, Total particulate batter and Nicotine are most often quoted delivery Edostitueeaes. Other candidates for future league tables include: O TV O 1981 Brilbh Amm#n Tob~Ko Co, tld Thil mlul aM be Fooled or lown ul uneulhoriled pcno~u. -12- Carbon Monoxfde CD Nittlc Oxide, NO hydrogen Cyanide EN Fotmaldehpde Phenols heavy Hetals Cadmium lead Acrolein Aeetaldehyde Nltrosamines Benzpyrenes D~RATIONS A talk on blending can never disregard stock availability and hence duratlonsl The main problem concerns opelmislng the balance blaPea Illag ~ iunda or rh.pae hand lad )iilre~lng ClrltLr ad ~uall~iea Of tdbqeeO r4oind to nlnoln wr clpterre blends On the other handl It Is common, for example, for companies to target for a duration of 14 months tobacco at the start of a buying season and this is true both of companies who have imported tobaccos and those who rely totally on domestic eobaccosl It is fairly easy to demonstrate that this situation must result, more often than not, in a single crop blending sltuatlonl it Is very difficult, therefore, since the rluantltative factor is secured, to argue the rlualitative case for a duration extension to say is months against the very strong financial case of releasing funds erlulvalent to ~ months tobacco duration, TV O 198J Brkilh Amcrinn Tob~ceo CR 11d Ril Ilnut not b( ropird or Ihov~n to Pn~uLorid pcooou, r3 -r3- The added factor of maintaining the chemistry of blends for League Tables puts a new light onto the qualitative argument and In this situation the dangers of single crop blending are clear, Some of the difficulties (but pot all) are partially soluble by altering cigarette design (elg~ porosity of cigarette paper acid efficiency of filters) but these practices, In turn, cast suspicions about their possible effects on smoking rluality, Durations ate, therefore, one of the many factors which have a direct effect upon the variability of our productsl UNTFORKITY OF TOBACCO CRIIl)ES This is a problem that is ever present, but more so in some territories than others, Bovever, starting from the premise that In order to produce consistent products (both qualitatively and ~uantl~a~lvel~), we must have uniform tobacco grades In our stores. The uniformity must, most Importantly, apply within a particular crap year but also from one crop gear to the next, though In the latter case seasonal climatic variation can cause special problems, The blender must endeaPour to ensure that his blends are wide ranging enough so that If a particular gFovth or grade varies unduly the overall effect on the blend Is diluted, Ideally the Blender Would hold a stock of tobaccos in a wide range of grades from several different origins, but obviously practical and financial constraints limit this objectives Also, as has already been mentioned, the options for blending In a country which Is wholly or mainly dependent on local tobaccos are more limited than In a country which relies wholly on imported tobaccosl P 198! Brilh Amtr;syl Tob~eeo Co, lid Tb mull nM k eopi~d w Ihcun~ to unolcrilcd poolu, r·3 O ~L1 ~SI LI r3 O TRE TEC&NICdLITIES OF SMORE O TV t .': O 1981 Brilbl hmrriun Takero Ca t1d T~ mUJ( ool k copied pr rholvn IO unulhp~i~cd pcnwu, P3 TEE TECRNICALITIES OF SMOKE WTRODVCTION Cigarette smoke has been described as one of the world's most complicated chemical systems, This Is because the smoke Is derived from burning a natural substance ~ the tobacco - containing hundreds of chemical coastleucnts~ On burning, the tobacco is exposed to temperatures tanging from ambient to 950'C in the presence of varying concentrations of oxygen; resulting in thousands of chemical products being formed via several distinct routes, The ~uantlt~es of the chemical products formed are dependent on the nature of the tobaccos used as well as on a large variety of cigarette parameters like paper permeabllity which affect the combustion processl This paper cooers, very briefly, the four basic aspects of a burning clgarettel 1~ The combustion process, 1. Ihe ~alraioa ef Jpi. 31 Methods of measuring and reporting the most eo~on components of smoke, 4, · The way some of these components are delltreted~ i, TEE COMBUSTION PROCESS (The whole of the combustion process has been Illustrated In a film made by CBbM: and part of this will be shown during the Seminar), When a cigarette is smelted, two distinct types of burning take place - puffing and smouldering between the puffs, In very general terms, only about 30X of the tobacco rod Is consumed during puffing; roughly a turther55X Is onusnmed during Imoulderlng vlth the remainder being O discarded In the buttl O 198J Brili~h k~rion tobsceo Co, ~. This mlul nol k ropi~d or ~hom to un~ubrind penoa -2- un* tOl~CCO 100 IVIT f Ic---------~-~ *ww~ IUlltlYOULOR ~Jn( n;T i 'OIUIIOII During the puff, air Is drawn into the cigarette and the central region of the Foa~ teaches a temperature of between 800 and 8500C, 31e cotl bas relatl~tly high drav rellltanee to the air flw md coaseguear:l, during a puff, the air tends to enter the cigarette at the base of the coal, just in front of the paper bun line where a temperature 6f over 900'C nan oecur~ This Is the reason vhV, during a pdf, It is mainl~ :he periphery of the coal that advances~ There Is a rapid fall in temperature as we move away froa:he coal; within about 5mm of the burn line, the temperature Is down to around 300'C and about 20·ZSmm away from the burn line, the temperature has fallen to 25'0, Q IV \0 O 1981 Blili~h American tob~rco Co, ~d This m~ur nN k copied pr ~hP~nl in unlu~hwi~~d pooru. r0 `9 TEMPERATURES IN A BURNING CIGARETTE 25mm SMOKE - ' 4_ ~C at 20-256C I II 8SOOC 3000C 2SOC Since the peneability of paper to air increases sharply at about 30045, there is a large influx of air just behind the paper burn line ar;~ therefore much of the incoming air during the puff by-passes the central in the central region compared to the increase In the temperature at the per~phcrf~ ~hen the puff ends, the periphery of the coal cools rapidly, since it radiates heat to the surroundings; its main source of heat is ? nov the inner core of the coal - a temPerature of ~almast 800'C. The central region of the coal advances to re-establish a relatively flat region at the back of the coal, vith a relatively constant temperature across the diameter of the cfgareetel Thus, immediately after a puff, there Is often a time delay of up to 15 seconds before the paper bur, O ~lne visibly moves, ;o 0 1981 Bn~il hmman ~ob~ceo Co. kd 'phjs mar na be Fopid or ~hPun to enlul~rilcd pnon~, 3 FI~ Pl~h this Icaerll picture of the eoohseloP ptoecla, ve cen nov Ideotif7 the nin resclion rooes in I cit~tctte~ REACTION ZONES IN A CIGARE~E PYROLYSIS fONE I IAI' "-·- COMBUSTION ZONE FIITRAIIOH AND IH DUE COURSE REPYROLYSIS ZONE rfrstlp, there is n c6lbostlon tone vhcte the burning tlkes piece, resulting in rh; rclelse of IbJCJ nnd ~~pourJ. Behind the cDlburtlPn tone, Iatcrial 15 being released iron the tobecco either by plrollsfs (thernai decoppositlop) or bl direct trlnlfcr (e·l~ dlstlll~rlon nicotine, elino ecids), b the vllpour io drla through the tobecco rod, it cools repidlt rerultiat in condensltioP into Ilrolol particles ~ic~ Iete up the smoke, gale of these pPrtrcles sre filtered by the toboceo rod end hence in due course bCCoI1 eteillble for re-ptrolt~ll led felblltlOPI O III IdPI Alldr~~ B~oo Q tld TYI I*I II a mi~ or ~~ a 11116~1~ POOb. 2~1 SMOKE- sEaul in broad terms, Pbca any oatarial - Phcthcr it is solid, liquid or I1I 'i~ bUrnt, 1 sloke is ptod~Etdl The tePPerItllre It COlbPstiOO is Potlllly high cpooth for the cclbustion products to alPays he released in topODr Or gaseous fort, invisible. Bove~r, os soon Is the enviroaleptal talplratare decreases, sole of the cothultlda prodoets condense into ~I11 droplets and lote of these droplets stick together giving 1 tixtPre of gas/vapour and dTOplCtllPITtiClell The droplets vill oenalll bccote ~cd-opsple (cloPdt) se that the overall result is a greyish colour (or blact when the original Iaterlal contains a large nother of carhon atols, elgl Itote fret horning oil). Thos, IlokL consists Or I large nother of verg stall plrtielcs of liquid in a IlxtPre of gas lad ~apeor~ ~e distinction bC[oCCD gas and vapour is I fine one and for nest practieal purposes it II best to assume that a sloke acroso1 has only two phases 'particulate and gaslvapoor, Broadly speaking, therefore, pe have three states in Qich chldcolr exist in smoke: i, abra wholly in the particles. 2~ PoilPholl~ in the gas, 31 Those in both phases, as the cptironlel~~l temperature decreases, tore and 1o1C sUbstaPCCI condense apt, Intil I degree of relative stabflitt is reached at aobiept or 'toot' tclpcr~tlrrl at this stalrl ve see the foliliar spoke Phare condensation fret the gas phase is effeetipellr cotplcce and tetpetatate stability exists. Hovctcr, eertalo cbetifal rcactlens continue to 6car, stiller particles continue to coagulate to fort larger particles and theta is an lotetehange of to1eCP1es LetPeCn the particles and the gas phase In which they are dilplr~ld~ Q I9IJ srirjlh krda~ fDbleeo Co, Id ~~ Irl rt bC CoPiCd or ILr Lo UnlllJloriXd CnOl. ·_ · ·· -6- 212 C~6~r~ saon Saoka ftom elsarcetca lal be aPllr up Inea a btoad calctoclcJ: ulnltrc~~ Jooke and sldestreal JPokel Ltnltra~P~lo~t Is Ieoetltsd dorfnt PlfflnO when the nir 11 drla loto the cigarette through the eDI1, In the Ipecrtal betveen puffa, a Patural eouvecCloa flav of alr ~ro~d ~he cool la aa upvatd dlractlao Iplt~lnl the Ilooldct end fan the rldestrsP smokel the Poinseretl 1Pd the tldasttsal snake bsoe been 8ensratcd oodct guite dllfarcne conditions end bate obernotet!le!as ea sbowa belov: gO~flelY IMOIE ~*~nl ll*YOI ii ~( Shp4e ~I I*UII Irll~ nlu ·*111 lecnose of thess dfffctlpt charaeteristlcs, the reflection af Iltht fret these It dlffltePt end, LC1CI, the rlPltlCII snake IPPCL~I trlf~lt( rhetcls the ~ldeltrr~l sloke lppllss Irsllblol· The ~la~tts~l snake Is Inhtled by the Ipotrt end goes Into the tespirltory ~~~tll, Bere the Q r, ~1 1911 IdY kmcll B~ra Ca ltd ~I aurr ·I b( copird or rho\vn o ·rC~I~ ~~o* __ __ -7· humidltV is Perp high and some of the smoke Is retained and the re~ai~der exhaled. Since It is the mainstream deliveries that are most co~cn~y reported and utflfsed in product development work, we shall concentrate on the malnstreamsmokein this paper. Bdveuer, sfdestream smoke is becoming an issue amongst anti-smoking lobbies In terms of room pollution, smell etc~ To reea?, mainstream smoke, containing thousands of compounds may be divided into a partlculate phase and a gaslvapout phase. One cubic eent~metre of smoke can contain anyi~hen betvceo te.n million (107) and one billion (109) particles ranging in sbe froo O.l-lmiaJe (1 :iC:OP' 11106 merre or 1 millionth of a mecie) and each particle map have up to 10,000 substances in it. If we want to separate the particulate phase fror the gasln?our phase, we require a filter' which is 10ar efficient in trapping the particles contained In the smoke. The CX~RIDCE filter 3ad, consisting of glass flbres consolidated by a resin, is just such a filter. Therefore, if the mainstream smoke tot any other smoke for that matter) meets a CMIBBID~ filler pad, the TO~ PIRTICIIUTE ~y~l~OR or tPH vill be eallectld on the fitter pad, and only the gas/vapour phase of the smoke will pass through it. O 1961 Britkh klrir~n fob~cco Ca Ird t~ mlur oo~ he ropird or Iho~vn to unlulhonlrd ~nons, 'i' CAM BRIDGE SMOKE FILTER I a ,I (I) II) I )I II AEROSOL VAPOURor GAS One thousand million particles (10'1 per cc. particle sile:0.1 ·1.0 microns Ibmetre) Each particle may have-10,D0D substances TTM simply represents the total. veight of all the particles collec:ed from a cigarette when It is smoked an a machine under a given eondir!~n~ Physically, TPH,appears as a brovn stain on the CkYBRIDCE filter pad and it includes both Water and nicotine, There ate various other vays in uhich the delfverles of the partlculate matter are quoted: DPII This is an abbreviation of DRY PARTICUWITE MATTER and Is calculated by subtracting the Weight of valet in the condensate from TW~ PNWNP This stands for PARTICLTIATE ~IATIER, W~TER and NICOTINE FREE and Is again calculated b? subtracting from TPH the ve!ght of nicotine and vaeer In the condensate. O N TAR Tar has had vldespread use in the context of cigarette smoke although it is really a mlsncmetl for example, In certain ~ (~ Cz3 L7 O 1985 Bnlirh hmiun Tobacco Ca ~d fhil mutr not be ropid or Ihos lp unaulhorilcd ptnoru, circumstances, the word has been used by independent. bodies and Government publications to mean: TPn minus nicotine TPM minus nicotine minus water. Most cigarette smoke 'ffgures' published today are of the PMUNF type. There are two advantages in expressing delivery in this way: i, Vatet content In smoke can be very variable, thus affecting TPH figures, resulting in a wide range of results over a series of tests. By subtracting the water, a much lower range is achieved. 2. Published figures in league tables are seen to be low or lowerl The portion of the smoke that has gone through the CAMBRIDGE filter pad is the gaslvapour phase and it contains carbon monoxide, nirric oxide, etc. Carbon monoxide is a natural by·produce present in the human body whether one smokes or not and it can be absorbed from the environment, e.gI from car exhaust fumes. It is toxic in large amounts because it,'affects the oxygen-carrying capacity of the blood. Nitric oxide has been implicated by some people in the development of chronic obstructive pulmonary disease and emphysema in smokers. Because of this, removal or reduction of CD and NO is a serious problem facing cigarette manufacturers. Methods of reducing these components will be discussed briefly laterl However, there are lots of compounds which occur in both the particulate phase and the vapour phase, elgl acetaldehyde, acrolein, hydrogen cyanide, etc~ The first two have been associated with irritation and HCN is a highly poisonous gas, One point you have to be aware of is that different units are used in reporting deliveries of the various components: ,h. O 1981 British hmrricln Tobeso Co, tcd ~T~s mwl aoc k eop~d or rhom lp unlulori~cd peoelu -10- QUOTZO UNITS OF ME~ZSUREMENT TAR DPM PMWNF m9 1000 'TPM s CO 1 NO etc, pS gram ~,000,000 t VAPOUR PHASE To put the compasitlon of smoke into contexc: WHOLE SMOKE COMP09'TION ,((g Shown are on a weight/weight basis) 11,0 1L NltReGIn Hldros~n, Arlm, M~Ullw eo ~ 15, or113. J I\\ \\ nu OXrOllYIIOUI \\ rUI \\ COM~OUIDS \ I nit I ~ll~r O 10I FU CO, ,h, 1~ C~ O 198s Brjlilh ~~micm foblwo Co. U fhil muSI FXI1 be copied or do~n ~ unwlo~i~rd poo~u. Before moving on to discussing the methods of measuring smoke deliveries, let us summarise what has been covered so farl In the clgarette,the smoke Is generated by borning tobacco which, like any other natural ~substaoee, contains hundreds of eompounds~ When any single substance is burnt, it gives rise to several other substances: thus cigarette smoke contains thousands of chemicals. it has been estimated that cigarette smoke contains in the region of 10,000 coopounds,some of which are present In such minute amounts as to be just detectable bur at present Immeasurable. Ar least 3,600 of these compounds have been identifiedl Some compounds present in the tobacco give rise to acids, (e.gl sugar), others to bases, (e.g. protein). however, nicotine is transferred virtually unchanged into the smoke. As a rough guide, a maximum of 13-14X of the nicotine in the blend is transferred into the smokel This means the higher the nicotine in the blend, the higher will be the nicotine in the ssoke~ Tobaccos from higher plant positions have higher nicotine, and high plant position tobaccos tend to have more flavour as welll Thus, we have high nicotine blends beigk associated wfeh high flaPour fhaaeter~ Thl smoke, containing thousands of substances, is made up of millions of particles dispersed in gas/Papour~ The partlculate phase of the smoke can be separated from the gaslvapour phase by passing it through the CAMBRIDGE filter padl The particulate phase Is collected on the filter pad and it includes nicotine and vaterl By subtracting the weight of nicotine and water in the condensate from the weight of the Total Partlculate batter collected, we arrive at PMWNF, which is normally the figure used in most publications. 31 MEASURE~EM DF SMOKE DELIVERIES I MAINSTREAM (Part of a film illustrating the determination of deliveries using a FIWRONA 300 smoking machine will be shown during the Scmlnar~) C O 198S Btl~h krr;nn roboceo Co t~d This mw~ no~ k eopi~d M $om to onllloriKd pmonl. ~C The actual amount of smoke generated from a cigarette depends on a large number of factors: a) the conditions under which the cigarettes are smoked - altftude, temperature, relative humidity, draught; b) the condition of the cigarettes when they are smoked - moisture content; e) the way the cigarettes are smoked - puff volume, puff duration, puff frequency, puff number, butt length~ Therefore, in order to compare deliveries across brands, it Is important that these deliveries are obtained under same sort elf agreed standard cln~itions~ Such standard conditions have been defined for: i) conditioning the cigarettes prior to smoking (humfdity, temperature, time), ii) conditions In the laboratory during smoking (humlditp, draught), ~ acid most importantly, iii) smoking regime to be ~oUcved~ The most common smoking regime is: ~uff volume 35cc Bff duration 2 seel Puff frequency i/min tinter-puff period · Sbsec)~ The final parameter to be defined is the butt length for which there are a multiplicity of standards, O 1981 Bnih ~monon tob~ao Ca M T~s rmel not k Eopild Or Ihown 10 ueumwi~~d pns C~ BUTT LENGTH (mm) PLAIN FILTER STANDARD CIGARETTES CIGARETTES I,S,O, 23 1 Max (FS8,OTS 3) Minimum 23mm eOAESTA 23 1 Fl8 or 0r$3 Minimum 23mm UK (DHSS/LGe) Cig Length~75mm 20 Max (20,0f+3) Cig Length ,7Smm 20 Max (2 0, 0 T+5) VSA (FTC) 23 1 Max (23,DT~3) CANADA/JAPAN/ AUSTRALIA/ 30 1 Max (30,OTt3) NEW ZEALAND F: FILTER LENGTH (mm) OT: OVERTIPPING LENGTH (mm) Thus, for example, far a king sire cigarette ujth rod lengti~ of ~~mm, filter length of 20mm and tipping length of Zlmm, the CORESTA standard would result in a butt length of 28rmm (filter ~ 8mm), i~e~ 56mm of the tobacco rod being smoked, The mt Government Chemist's standard, .'h ·$ Lud .I1III~I 11 i l.r bl:i oi re (li,~ i $ of [h( tobiso rd ~lag IPlkti, 1I11 h~CL [htS YUI gives slightly lever delivery, Deliveries can be reduced simply bg Increasing the tipping length which results in a decrease in the length of tobacco rod being burnt during smoking~ This has often been done commercially and a notable example is KERfT which uses vhite~edsed cork tipping to maintain the apparent balance between the tobacco rod and the filter, FIIl It should be remembered that machine smoking is largely artificial but it Is a reasonable way for comparison of deliveries across IV " 19BJ Bnlh Amxnun Tob~Eo ta lid Tt murl not k ropid or Ihcwn to mxllborind ptnon~. '3 brands, Bovever, we can be seriously misled by assuming that the machine deliveries are those obtained by the smoker, The human smoker is a very variable, whimsical machine who most probably smokes different cigarettes In different vays, ~even varling his puffing process doun the cignrettes in order to satisfy hislher requirements, 4, PIIFr*-BII-PITFF DELIVERIES from the product point of view, it Is not only the total amount that is delivered which is important but also how It is delivered on a puff-by-puff basis, DELIVERY PROFILES FOR TPM Air·eund Fiul·eured ~$F NUYIIER we notice that subsequent puffs deliver greater amounts of TPn, ~htre are three reasons for this: a) filtration by the tobacco rod during the earlier puffs means that there is more material available far re-pyrollsis in later puffs~ O O 19115 B~ili~h ArOericaO Tc~reo CO. lid rhil rmnt IV1I be tOPi~d Or thovn u, unluthorir(d pcoonl, b) As the cigarette Is consumed, there Is a shorter tobacco column available for flltrationl c) As the cigarette is consumed, there is less diluting air co~lfig ~ through the cigarette paper and therefore more air Is coming through the coal thus generating more smoke for a fixed puff volumes P~KNF follows the same trend as TP?1 and so does nicotine, Nicotine is considered to be the 'actloe' or 'phpslologically active' ingredient of tobsceo~ Bhcn a cigarette is smoked, nicotine is released as a combustion product and also as a result of a form of distillation process caused by the hot, moist smoke passing through the cut tobacco. So if, during smoking, the smoke/air movement through the tobacco rod is restricted, as in a conventional snaking machine (vizl the butt end of the cigarette remains closed to the atmosphere in betveen puffs), this uill reduce the tendency far the ni~tine to disril baek~ Rouever, If the butt of the cigarette Is exposed to air betveee puffs, ie. a free-smoking condition, as vould occur in the Case of human smoking, then the nliotine will tend to dlstil back. This results in a greater amount of nicotine being available for re-pgrolysls; this means that a higher delivery of nicotine will be obtained under free-smoking conditions than under restricted smoking conditions. O 1985 BrililAmrriun ~o~ceP Co, Itd Tllil mufl no~ be copied or lhpl m unlulhorixd pcRos. )IICOTlnE DEUVEIIY PROFILES FOR F~UE·CURED CIGARETTES Nicotine (mp) 0.6, ~Free conditions Nicotine o.s~ Restricted conditions 2 3 d 5 6 t 8 9 10 11 Pull number In the presence of tip ventilation or higher permeability paper, ~e are approaehinga free-ssoking condition and therefore we gee a lover tar:aicotine ratio~ Nicotine, which is an alkaUoe substance, exists In two forms - the bound or skit form and the free-form. BaaPer, only in the frec- form is it relatively Volatiles In tobacco, it is present mainly in the salt form~ Uhbn a cigarette is smoked, nicotine is released momentarily in the free-fprm~ In this form, nicotine is more readily absorbed through the body tissues Hence it is the free nicotine which Is associated with IMPACT, ile~ the higher the free nicotine, the higher the IMPACT. If there are acids present, then these will react with the free nicotine to form salts and, in this form, nicotine is not very easily absorbed~ This means that the greater the amount of acids present, the lover will be the amount of free nicotine which Is finally delivered and O TV the lover will be the ~IPACT, ~t; O 19115 Bri~i~h hmrriao rob~eco ea W, This mlu~ nor a copitd or ~houn to un~uJloril~d pcaons. L~1 The acldit3 or alkalinity of 1 material Is defined by its 'pA' value. The pR of pure water if 7.0. If the pB of a solution Is less than 1, the solution Is said to be acidic, I~e~ a pR of 1 vould indicate a strong acld~ If the pA of the solution Is greater than I, the soloioo is said to alkallne. Ii should be Doted that the scale for ph is logarithmic: a sbtucion with a pH of 5 is ten times more acidic than another with a pA of 6, When sugars burn, they give rise to acids. Therefore, the higher the sugar content of the tobacco, the more acidic the smoke vill %SUGAR IN LEAF SMOKE pH 20 -; 4,5 15 5,0 10 5,0·5,5 5 5,5 t 0 6.0·7,0 Air-cured tobaccos and therefore blended cigarettes have lover sugars than flue-cured tobaccos~ Thus the smoke from blended cigarettes is less acidic, This, in turn, means that there vill be a greater proportion of free nicotine present In the smoke from a blended cigarette, which explains uhy these types at cigarettes tend to have higher impact than a floe- cured cigarette with the same nicotine delivery. Finally, it must be pointed out that, along with nicotine, tobacco and tobacco sloke contain small proportions (201 or less) of IV O 1911J Bribb ~mlriun ToB~o Co.L~ thi met not k topkd or Ihoa to wlu~horil~d pna~u. other compounds of the nicotine alkalold family~ The routine laboratory method of analysis Is not sensitive enough to distinguish between these individual components. Therefore, what is measured by the laboratories vithln~and outside the tobacco industry is TOTAL NICOTINE IILKALDIDS (T~) and for simplicity this is quoted as 'nicotine? Briefly turning to the other components In smoke, typical deliveries of the mote commonly measured vapour phase components are: TYPICAL VAPOUR PHASE DELIVERIES FOR 15-20 mg TAR FLUE-CURED U.S. BLEND CO (ms) 10·20 NO (c19) 40-90 150·300 a HCN (I.IS) 180-300 ACROIEIN (~g) 60-80 ACETALDEHYDE (~g) 600-800 AMMONIPI· (pg) 20-30 ~ VENEZUE1A 400·450 (~g) Notice firstly that the CD delivery is In mg pet cigarette, the rest In rg per eigarctte~ Secondly, note that for mese components, we have a similar range of deliveries from flue-cured and US blended productsl The one exception Is the nltrlc oxide (NO) dellveryl This Is because the nltrle oxide delivery Is directly related to the nitrate content of the tobacco and typically air-cured tobaccos have a high nitrate content compared with flue cured tobaccos, ;3 D 198J Brilirh hmdan Tob~rrP Ca Id Thil mu~~ aol k rPptd at Ihom to un~ulon'~rd pno~u. LS Nitrie Oxide Delivery ·r Blend Nitrate 300 Na delivery Ggleig) 0.2 0.4 0~6 o,B 1.0 1,2 ~~4 1.6 Blend Nitrate (96) Emphasis has been placed in this talk on mainstream smoke deliveries, far comparison the deliveries of sidestream smoke components are as follovs: SIDESTREAM VERSUS MAINSTREAM SMOKE MAINSTREAM SIDESTREAM PARtlCUIATE PHASE TAR (mg) 20 NICOTINE (mg) 1,5 4,0 VAPOUR PHASE co (ms) 15 55 AMMONIA (~g) 25 2800 OMN (pg) 0,005 0,25 O O 198J Bricilh hmeri#n fob~eeo Ca tld TU molt nM be eopid or !hown to mnlhonld pe8oru. Q TV \r! P I-i Y STRATEGIC PRODUCT ISSUES h Extract froP the Board Marketing Strategy Document (Market Expansion Document) O [V a t,r; O 1911 ILi hn~mon tob~~co CI U RT muu la A~opid m Ihon ~ ulu~d papu C; [ET Y~nITT: ~6 I~DOb: 6~1I~6 PBLIn I naIvERI rOSI~I01D6 llssu_mPtions In the face of escalating pricer, consumers Pill need to justify their habit and their choice of brand, ad they pill increasingly demand product qwlitY in smoking terms, seekinlbetter tastlnland more satisfyingproducts at all delivery levels, rha full ejavour segment nill continue to account for the major proportion of rice in most markets, and the deliveries of full fl~aPr brands vlll stlilisr at or Ser 1 threshold of 12-1411 PMWNF bclp which current full flavour smokers olll be reluctant to go, This threshold may he of pcrrpcnt significance as consumers seek value for money 10 terms Of smoking pleasure and hence ~~ilf~etiaol During the five year period, the did andlor boar tar (0-9PI PMWNF) segment Pill become more significant in some markets lad the ultra la tar (Olf10 !~) segment pill remain a minor segment in ast ar~et~· Inbotb of these segments, technical innovation and careful product design, producing Ire satisfying lover dcli~rf products, pill become increasingly important ID glining segment sharc~ Poli~ 1~ To ensure continued consumer satisfaction and acceptability of established brands by achieving a higher level of smoking gaality relative to competitor brands, dillt keeping sales ~iCtCd average tar levels in line vith total market trcnd~~ 21 To ensure that 091 product range in all markets meets consumer needs by covering key delivery positions of actual or potential strategic sipnificsncc, 31 lo achieve. and aintaio in all markets a share of defined did and/or lover delivery s!plnts appropriate to that of overall market share Id the perceived potential for the govth of those Ic~clel~ PoI Group rbe~l~tipa~i brsaas aauufIcrurod uoder llcInoI or oonrrIut by Operating Companies, to achieve dthip agreed time scales, and suhseguently maintain, parity or near parity pith the international standard deliveries for each brand established by the grand Ovning Companies and approved by the ~II.S.C, Strategies II Develop existing and future brands in such a vay that more emphasis is placed on smoking guality, satisfaction and ease of dr~v~ Ibis vill reguire the use of careful product design, mainly employing existing technology and past experience, but doll not preclude the use of expanded tobacco, novel filters and other technical IPPO·LIOPII The aim should he to regain the pleasurable aspects of smoking at all delivery levels ad in this respect, Ibjceeln smoke assessment must be a hi factor in brand development, and undue reliance on numerical product data alone must be avoidedl D 1)11 OdIll Aller~l b~La CP U ~I I·I II a LOe~ P ICO~ D 11106~ PB~, a _· 2, Existing products should be monitored by consumer research on an ongoing basis and modifications made, when necessary, in order to maintain consumer acceptability and saeisfdceianl 3, Existing products should also he modified in order to maintain appropriate positioning fn'delivery terms visl-vis target competitive brands but without sacrificing smoking quality or consumer acceptabilftyl ProduceiPitV and rdeianalfsation muse be pursued in the current economic climate, but priority must be given to continued consumer acceptability and satisfaction, especially for full flavour brands, and all modifications which may affect smoking characteristics should be pre-tested, Including those which mag need to be made at short notice: whether for delivery positioning or ratioralisation, a constant scare of preparedness must, therefore, be maintained with agreed product modifications for all key brands, 5. Pre-empt competitiP~ moves by anticipating consumer needs far produces at specific delivery levels and strategically positioning new brands and/or repositioning existing brands in the full flatrour, light or low delivery segments accordingly, 6~ Invest in lover delivery brands with communications support at a level higher than would nor~lly be justified by short term volumelshare expectations, cnlg if there is reason to expect medium ten segment ~owth, 7, Celivcrj positioning of brands should take account of carbon monoxide deliveries as well as P~I~F and Nicotine, to meet possible league Table developments. Favourable positioning should also be ensured in terms of any other smoke components, if they have special local significance, Filter ventilation, at all delivery levels, will be the key to flexibility and control of PMWNF, Nicotine and especially carbon monoxidel preparation for filter vent~latfon of brands below 15mg PMJNF should be a priority for InternaeioF~1, Regf6gl and other major brands In the pore developed markets, O 19BS Brilh k~licm'lob~ao Co. Isd 'Ihi~ musl not k apird or shown to uolulont~d ptowu. O c~ DESIGNING A CIC;RRETTE mOM A MARXET BRTEP Q IV a ~fl DC11983 O 1981 Brilith Amimn Tob~eeo CR ~d fhil m~ut oM a copiJ or ~hom to unnlh6rild pnoat. r3 Designing a Cigarette from a Marketing Brief It should be made clear at the start that there are no "right designs" or "wrong designs". There are however successful and unsuccessful cigarette designs, but any Product offered to Marketing to be turned into 1 Brand will have a great deal added to it in the way of peeking, image building, promotion and advertising. For the purposes of this paper we are attempting to make a product in a white pack which on analysis and subjective smoking is very close to fulfilling the Marketing requirement, It is also sensible in the product development process to ensure that the proPosed product can be manufactured and packed on the availa~le machinery, that supplies of paper, board and tobaccos can be purchased and that waste and costs are within the tolerance bandwidth. With experience, the Product developer can offer products to marketing which have a greater chance of success. Market S~gmenti With the aid of a range of materials and computer aided cigarette design it is comparatively easy to design a product which will analyse with the targeted deliveries. Bowever a design should be aimed at a particular market segment, R product for a new opportunity and a product to compete in an established segment can be quite different. A product designed to be smoked by out-door manual labourers would be quite different to a product aimed at sophisticated young ladies to smoke at a cocktail pd~ty~ If the product is to compete in an established segment, then some clues to the likely qualities and construction can be obtained by analysing the design, taste and construction of a successful er~patiters product. We baw in fact ~ade a perfect match Ibt Mar~aro and road pr3babk latch any ot~e: brand in the ucrld, What we ncnnally O 19BJ B~ililh Amiun Tob~eeP Co. lid Ihil mul~ no~ k ~o~ird or !hom to M1Ploriad pmo~u. CEJ ·2- try to do is design something different - with a product plus - that would give the consumer an alternative with some positive benefit. When designing a product to fill a new oppottunityl some clues would come from market research and a large measure of creativity from the product development team~ It is sometimes valuable to imagine yourself to be the target consumer and then to design the product you think you would like to smoke. Constraints Some features of the cigarette design will be constrained by Brketing, They will specify the length, circumference, the packing, any special tipping colours or patterns and, ii ventilated, Whether the holes should be visible or invisible, fRaf may have constraints on imported and domestic content and Production may not have the change parts to manufacture all sites, Purchasing may advise on the availability of materials or the lead times to acquire them, and Finance can have an overall interes~ in the co~iercial viability ok the Project. With tiele conatra~tr in niod, tbe make vr of the product d~.elppnt lean is obvious, General Pr!nelpals of Cigarette oesiqn FressureDroe When designing cigarettes aimed at a large market segment, the first guideline is not to use any one of the cigarette design variables to its limit, ~or example it is possible to make a low tar (8mg) product ~rap a middle tar product (18mg) by filtration alone - The filter would however be very long (35nml and the product would have a O very high prc~su~e d*op (16cm W.e.). such a product Is unlikely to be a success in the market place. Similarly a product with a short O 1981 Blicil k~lie3n Tob~cco Co. lid This musl not be copid or Ihovn p unllonrrd pooru -3- (15mm) filter of 3em sl,G, pressure drop with 60~ tip ventilation would be too easy to draw. The popular region for the draw resistance of a cigarette is in the 6 - 14CPI W,G, region and the nearer the middle of this range, the more familiar the cigarette is likely to feel to the middle tar smoker, Cigarette Paper When choosing a cigarette paper it should be remembered that a smoker is looking far smoke from his cigarette. Bis desire to smoke is high as he lights a cigarette and hopefully it is satisfied as he extinguishes it, The first few puffs on a cigarette are therefore important to LLhe S40kef as he probably makes some judgment about the acceptability of a new product in the first few puffs. If dilution of the smoke is principally by high paper permeability (90 - 200 Coresta units) then the smoker experiences maximum dilution on lighting the cigarette but burns away the dilution mechanism as he smokes it. The delivery per puff, when measured by standard smoking machine, starts off low and rises'steeply towards the end. If low paper prmeabilities are used (e - 20 Coresta Units) the delivery of carbon monoxide may exceed the tar delivery which might give the product a poor relative position in a league table, It could also mean that the product needed a high pressure drop filter or to be tip ventilated, in order to reach to delivery target, Tip ventilation would help to restore the CO to tar ratio. Again it is reco~n~ended to aim at the middle of the range and to move up or dOwn in Paper permeability to trim the deliveries to target. O 1985 B~~lh klriun TOblEFO e0~ ltd ~hil IRUII 110(k FOPi~d Or IhOnl LO UnluJlOli~Cd P~01. Cj: ·4- Blend Modifications It is unusual for a blend which has been designed for a 20mq tar product to woke well if the delivery of that product is reduced to 8mg, Similarly, blends designed for single digit, tar deliveries seem rough and irritant if smoked at 20mg, Most smokers are leaking for a balanced blend. This is difficult to define, but is probably a satisfactory ratio between flavour, impact, irritation and texture, If, for example, we are reducing the t~t delivery of a Virginia product, the smoker may be looking for the reassurance of the lower delive:"( but he still wants a good taste and nicotine satisfaction. Tnis could be accomplished b: using more lear' grades or tip grades in the blend at the expense of some semi f!avour grades or filler tobaccos, or by using riper tobaccos · tvo sided orange instead of straight side lemon leaf. Such a blend may be lower in sugars and higher in irritation, so more lemon cutters on the straight side could be added to restore the balance. Such changes tend to increase blend costs, so further compensating changes may have to be made to the filler portion to stay within budget, AFsther vay I; t~ ~di:y h blind by sing, fo~ eua~ple, 5 · 101 uncased Burley in a virginia blend designed for single digit delivery, Ihe Burley would give the product more mouthfull, mouthfeel and an enhanced flavour amplitude and nicotine impact without being obtrusive, Enhancement can also be added from a bottle as a top dressing flavour, Plavour additions are generally more successful on blended products tan Virginia at present, but QbM: have a range of enhancers and modifiers suitable for all products which are available to the Group on request, When modifying the blend of a US style blended product the same general principles apply with the additional optfan of fnatasing " 19111 Briwh ~medan rlcro Co. U TU mat nal k ~opild o~ Ihoun a unalh#il~ poon~. _1 ·5- the Bur!eg content at the expense of the oriental. The enhancement of the flavcur has gone as far as to remove all the stem from the BXRCLRY blend, se that it is all larnina. The Bur~ey portion of blended products is generally cased with sugars, cocoa, liquorice, fruit syrups etc. The Easing formulation may benefit from adjustment if the delivery level is changed, Generally lighter casings are used on low delivery products and cocoa is applied at a lower level, Use of Ex3anded Tobacco The design advantages of expanded tobacco in a low delivery product are principally due to the stated tar delivery being rea!ised in fewer: puffs than if non expanded tobacco is used, This means that if 5mg of tar is delivered in 6 puffs instead of 10 puffs, the strengtS of each puff is increased, There are however some penalties to pay for this ad~antage. DIiT expnded Virginia tobacco is different in ilaour, lower in sugar, lower in nicotine, and higher in irritation than the same tobacco be~ore it is expanded, Thus when using expanded tobacco at high levels (!O · 501) in a Virginia blend it is necessary to make compensatory changes in the unexpended portion of the blend. These changes will include more Elavour grades and probably riper grades to compensate for the nicotine and flavcur loss, and more straight sided cutters to make up the sugar loss, The expanded tobacco should replace the fillet grades, and if all of these have already been removed, the semi-f!avour grades, This means that expanded tobacco should be treated as a new fillCr type grade ct tobacco from the blending point of view, When expanded tobacco is used in a blend, there is a weight Q saving~ On apansicn the tobacco approximately doubles its volume, but due to mechanical wealtness cannot be added to a blend to reduce the C 1985 Brilirh Am~~un foblao Cc. Ltd TIl mu~r nM L topitd or IhoY1 UI unsulorilrd penoru. 16· weight of the cigarettes by linear proportion, Bovever, the cunber of puffs a cigarette can deliver is related to the weight of a cigarette, so cigarettes containing expanded tobacco will tend to have lower puff riumhers, With an ultra low delivery prod;lct it can be argued Wat Zmg of tar in 6 puffs is mely to be perceived as stronger and more satisfying than 2mg in 10 puffs, Eowenr, the consumer may also criticise such a product as poor value as it burns away too fast, In this case tSe design of We cigarette can be adjusted by using a lower peneability paper, possibly with some electrostatic perforation and a mono-a~onicm phosphate additive in t~e paper which should cause a slower smoulder rate between Fuf fs, Tie ventilation wil reduce the amount of tobacco burnt during the puff, Tip Ventilation Filter tip ventilation at low levels [Ilp to 201] has a tr;eest influence on the smelting mechanics, that is the perceived draw resistance of the cigarett~, mouthfuland mouthfeel but a significant effect on Cliveq and d;!ivery ratios, It alse helps to make the cigarette more compensat3ble to smokers, Ventilation starts to become obtrusive at levels over 40\ unless the filter length and pressure drop are increased so t~ar the overall draw resistance of the product stays within the 6 - 14cm W,G, range, When products are highly ventilated the balance of the smoke is altered and it can take on a thin, scratchy and irritant character (often referred to as hot air), The use of expanded tobacco in association with ventilation seems at~aUy beneficial especially as the overall level of ventilation can be reduced when high levels ct expanded tobacco are used, b O 198J B~(ilh Am~riun'lob~ere eo, t~b This musl no~ be ropbd or Ibo·n to uaavlhwised ptnoru C~ -7- Design for Specit!c_Delive~y Reductions in certain countries league tables are published of smoke components other than tar and nicotine, for example, nitric oxide is part of the Swiss Berufeld index and carbon moncxide is quoted in U..Y., Scandinavia, Canada, Belgium etc. Other components which may be quoted include acetaldehyde, cyanides, acrolein, heavy metals including lead, ca~mimn and merclry and farmaldehyde. Some of these components can be removed by special falters PUCL as uIhon :iltcrr or IPn erc~nge resin filters ie.g. Doolitel which reduce a~dehydes, with some of the comparatively unreactive gases such as carbon monoxide, there is little hope that it can ever be filtered out but other properties of the gas can be exploited to effect its removal. For example by using less filtration and higher tip ventilation in combination with a moderate paper permeability, the carbon monoxide produced in the burning cbal will diffuse out of the cigarette rod through the paper. mis is because when a cigarette is tip ventilated the velocity of the smoke ~h-ough the tobacco rod is reduced so the'.gases have a greater length of time to escape by diffusion through the cigarette paper, If the tar potential of a blend is increased by leaving out the stem and sheet and increasing the upper stalk position tobaccos, the amount of ventilation necessary to reduce the delivery to the tar target has to be increased, and hence the velocity through the rod is fut~er reduced and more carbon monoxide can diffuse out. using these principals carbon moncxide to tar ratios as low as 0,4.can be reached, but such cigarettes do not have a goad taste or satisfactory mechanics and would be expensive to make. Nitric oxide can be seduced by the same mechanisms that are used to reduce carbon monoxide. However there Is a good correlation IV betveen blend nitrate level and nitric oxide deliverl. It is ther·fore O 19BS Brilirh Amtricln tobao Co. W This n~ua nM be eopitd or rhoun to unlulhonlrd p~aonr. -8· beneficial to select tobaccos, particularly 8urley, With low nitrate levels (dtlLtl tends to increase fron LttDm to top of the plant) and pay particular attention to the use at air cured steP which lay have three or Pore tlnes the nitrate content of lamina. processes are being Cll~lpcd to reduce tobacco nitrate levels which include washing it or by the Al prdcesa In Australia end nierobiolpgical d~qrdatieP in D.S.A. ItsPda:~ sacking C3nditions A cigarette is designed to meet a delivery target When it is spoked in a standard 91$ a smoking rachine, de most widely used loking conditions are Coresta, Where the cigarette is socked with 35~ puffs ol 1 seconds dulaticn at 58 second intervals to 1 given bptt leng~, mil butt length is 13nm dpip 0~~ filter tip length plus 81 or oPc:~~~ag plus ]PI Whichever is the greatest, Usually a filter tip is attached With b of the tipping paper anchoring the filter to the cigarette f9d, mP~ "ith ' 20"" filt" the tip pina a " 28s is greater than eic~tpping 24 plus 3 · 27a, AoWever the delivery can he reduced as far as the league tahle is concerned by extending the length of the tipping, which will not affect the o~~e drawn by the smoker, it should be noted that extended tipping, with a printed co& pattern can unbalance the appearance of a cigarette, and the cigarette Will have a louer puff number Is Well as lcWer delivery, and might suffer iroP a poor value image, py using I white edged printed cork tipping las in Merit or BEIRCWII) the appearance of shorter tipping is restored, It least to the casual glance, Is a final cooment, It is comparatively rare mt a revolutionary IdC~ *d ·· a~ecl Df ~li~ O b ·~r~l L Ic d~ place, Established smokers tend to he rather conservative and do not a Iltl I~lil ~~rdel~ h~rro Q. ~ fhil I·I n k LO~I( Or ~On ~ Illdodld PODI, 3 .g. want a product which is intrusively novel. When a pack is opened they expect the contents to look like a cigarette, feel like a cigarette between their fingers and draw like a cigarette when placed in the mouth.' The smoke should have appropriate taste and texture and the cigarette should last for a reasonable length of time. Although a cigarette is designed witS delivery and economic constraints it should always be remembered that it is to be smoked by people. O 3 (,1 O 1985 British A~n~ricm ~ob~eco Ca'ld This murl MI k cppird M Bpwn a pnsulhwisrd peons. L O P1 C' CIGhRE~TE DESIGN AN OVERVIEW IS O ,h. O 198J Blililh hmtriun ~ob~teo Co. lid fhi~ m~ul not a ropi~d or shawm to un~uLoritJ ptnon~ ~·; CIGARETTE DESIGN ~ iW OVERVIEW INTROD~CTION A cigarette can conveniently be described as a four component system: II Cigarette paper 2, Filter 3. Tip ventilation 6~ Blend, in order to meet the defined market brief, these are the four components Which can be modifledl Therefore, in this paper we will consider what changes can be made in each component and the effects these changes have on the deliveries~ In a separate paper, we will consider how these four components may be brought together to end up with a product or products which are likely to satisfy both the subjective and the objective requirements giver In the brief. i, CICILRETIE PAPER c!gare~te paper Is not just simply the white wrapping material used to hold'the tobacco In the cigarette, By virtue of its physical and chemical characteristics, it has a fundamental influence upon the quality, the appearance and the combustion of the clganttesl Host papers ate based on flax, hemp acid voodpu!p fibres and contain 20-302 chaUI The chalk serves to Increase the opacity of the papers and to cause formation of an attractive white paper ash, Along with the chalk, salts are added to the paper for three main reasons, via: a) To dnlmlse the tendency of cigarette paper to dlscoloa during O storage: ~Cj ch, D 19~ BQhh Amtriun roblcco Co. Ltd ~I raull no~ k mpi~d or Boun la uluu~on~ld pnoN. b) To control ash formation, c) To modify the burn rate of the cigarette which In turn can Influence the deliveries to a limited extentl This will be considered In more detail rater in the paper, The property of the cigarette paper that has the most significant effect on deliveries is Its PERYEABIIIT~ which Is usually specified in CDRESTA Units, The CORESTA Unit Is defined as the flow of air in cm3lpin thrpugh a sa~ple of paper lan2 in area when a pressure dlIferenee of 10c3 water Is applied across the paper, The more porous the paper Is, the higher will be the air peneablllry as measured in CORESIl Units, The desired level of air permeabilftp for the paper map be achieved In two ways: II By making the paper Inherently porous during its manufactutel This is normally referred to as the Natural Pe rmeabill ty (B) and the normal commercially available papers cover a permeabl!ity range from 8 to 200 CORESyl Un~ts~ 2, By passing an inherently porous paper through a secondary process where devices puncture, burn or cut holes In the paper, These holes tend to be considerably larger than the pores of the JP papers, The most common method of Introductlag holes is to use an Electrostatic Spark Perforator and hence these papers are referred to as EP papers, One general effect of increasing the permeablllrg of the paper (NP andlor EP) Is to reduce the velsht of tobacco burnt aurlng the puff~ The reason for this being that as a fixed volume of air is drawn through the cigarette, higher permeabillty paper will let In more air through O 1981 Bi~irh hmdon Tcblteo Co, Ltd This mast not he copied or shown lp ueuthorild pmes the paper envelope (dllutlon) and thus a lover volume of air will pass through the burning coal, Slides i, 2, 3 and G Illustrate the effects oflncteaslng permeabtllty acid these may be summarised as follows: i, Static burn tate (SBR) increases as we Increase NP from very low to about 10 C,U~ and thereafter the changes are smalll A possible reason being that as KP is increased, more oxygen becomes available for efficient combustion but at around 70 C.O. enough oxygen is available and hence there is very limited effect thereafter. 2.Introducing EP to a base paper does not alter the static burn rate, 3,Increasing NP up to about 70 CIO, results in reduced puff number because although a lower weight of tobacco Is consumed during the puffs, the weight of tobacco consumed between puffs Increases more rapidly as illustrated in Slide rl Beyond this level, there Is no change In SBR but the weight of tobacco consumed during the puff reduces and hence a slight Increase In puff number of obsetved~ 4. introducing EP does not alter the SBR but reduces the weight of tobacco consumed per puff and hence an Increase In puff number Is obsesvadl I, I~creasln~lnP reduaa dellvlrle slth a g!tater reducti~l ~tlng observed for CD, followed by ear and filcoelne~ Thus, tar to nicotine ratio will reduce, 6. Similar effects result due to increasing EP but the effects ate lover than for NP because whereas NP affects both SBR and level of dilution EP only affects the level of dilution. O O logl Blililh ~BldEU robleco Co, trd TYI murt nol be ropid or Ihom 0 unrlhoril~d pmoa. __ __~I Turning nov to the additives, the following chemicals In the range 0,5-31 are In common use: nonosrmonlum Phosphate is added as an ash conditioner end onlg JllghtlV Increases the burn rate of the cigarette compared to paper with no additives which ate the slowest burning papers. Dlsodfum ~drogen Phosphate Increases the burn rate of the cigarette relative to that found from using the monoammonlum phosphate add~tlve~ Sodium and Potassium Citrates are most commonly used as burn aceeleratorsl This reduces tar delivery per cigarette by reducing the puff number as a resultof more tobacco being consumed in between puffs. Aovever, tar delivery per puff should not be significantly affected. in terms of' the effect of these additives on burn rate, the rank order is: chemical free (no additive)- slowest burning ~ monoammonlum phosphate ~ dlsodlum hydrogen phosphate( citrate 1 fastest burnings Both Ohosphate and Citrate treated papers produce better ash formation than papers containing no addltlves~ i, FILTER rhei~0se important role of the filter Is to remove a desired proportion of cirtaln smoke constituents. like the smoke aerosol which may be classified Into particulata phase and vapour phase, it Is convenient to divide filters Into two groups ~ those which mainly remove smoke particles acid those which are effective In removing constituents from the vapour phasel A rigid sub~dlvislon Is nor possible since many smoke constituents (seml-volatlles) ate present In both phases and it Is possible to design filters which are effective for both phases of smokel In this paper we will concentrate on filters for the partlculate phase, O 1985 Brubh ~med~~n Tobleco Co. ltd This mwl tot be Cooled or Ihowro id unullhon~rd PCAW. nest cigarette filters which remove partlculate phase consist of flbrous or filameatatf materials which capture the smoke particles as they pass through, Otrer ~OZ of the filters used calpmerclally ate cellulose aeeeate,~ with the remainder being paper and ~fseose~ Further, much of the paper used goes into dual filters with the paper section next to the tobacco and the acetate section at the mouth end, The effectiveness of a filter Is measured by Its filtration efficiency (FE), This is defined as the amount of smoke or a material In smoke (elg, TPM, Nicotine, etc) which is retained on a filter plug under standardlsed smoking conditions expressed as a percentage of the total amount of smoke or the material In smoke presented to the filter - Slide 5. Batiaus filtration studies have shown that, in general, filtration efficiencies are intimately related to the pressure drops in the sense that most factors which increase pressure drop also Increase filtration ef flclencles , Thus, for example, Increasing the length will Increase both pressure drop and FE, However, the absolute Increase In presure drop a~h FE vill not be Identical. This is illustrated in Slide 6~ Ihe oelatldhshlp bewea filter pressure drop and TOn filtrat!oo efficiency for Ca filters Is shown in Slide I, Note that at the same pressure drop, increasing the length Increases the FE, Higher FE's for the same pressure drop can be achieved by using paper filters as shown in the same slide, dlthoagh paper filters were very common some years ago, nowadays consumers appear to find cellulose acetate filters more acceptable, 19115 BriBh ~mtnun TD~eP CP. LLd. rhil rrmn nal bl Opild n lo*n Io unrlholilrd pMnl. CS in bath cases, Cd and paper filters, the FE for nicotine Is lover than that for T~r - see Slide 8~ The difference Is largely due to the fact that a substantial proportion of nicotine deposited on the filter during Lhe sao~ing'proecss Is eluted from 11~ For US cigarettes figures of 19X for nicotine versus ~X for IPM have been quotcd~ Some brands also Ilse a dual filter which consists of a length of paper filter nent to the tobacco (referred to as the 'T' section), folloved by a length of cellulose acetate filter at the mouth end (or the 'Y' section). This filter combines the advantages of highly effective paper filters with the acceptable white end appearance of cellulose ace re te filters, The filtration efficiency of each section can be adjusted to particular requirements and following the logic Illustrated In Slide 6 it can be shown that the combined efficiency Is: FEdual'lE pape~S (100 -IEpaper) f~ where PE Is the percentage filtration efficiency for the particular section used in the dual filtet~ Notq~hat none of the filters discussed above relove constituents I:rom~ the vapour phase of smoke~ A different type of filter Is required to remove consitutents from the vapour phase of smckel A common approach is to include an adsorbent In the fllterl The most effective adsorbent is activated carbon ahlch has been used In some cigarette filters Ior many gearsl O IPBJ Brilil Am~drJn rab~tro Co. t~d rhil la~ 91 a ropled o~ lom to upulhorirtd pnPnl. r The amount of 'gas' phase removed depends on the weight of carbon In the filter and its activity. During the manufacturing process the carbon Is activated, which means that it can adsorb gas molecules onto its surface, 'lon exchange resins, such as Duolte, remove specific chemical groups such as sldchyda, Although carbon filters are! popular in some parts of the world, elgl ~enezuela and Switzerland, they are also associated with a change in taste which is not generally Ifked~ The ion exchange reslas and carka both reduce Irritation in the smoke but are eaparaelvelp expensive to assemble and mafiufaetutc~ 3~ T!P VENTIUTION ventilation, in simple terms, Is the process of Introduclsg holes In the wrapper of a cigarettel The holes allow air to enter :~e mainstream smoke when the cigarette Is smoked. The air thus entering the cigarette is not used to burn the tobacco. hence, less tobacco will be burnt during each puff and the dell~ery of smoke reduced~ Tip ~ent~la~lon, more specifically, Is the amount of air entering through the elpplnglplugvnp combination and Is normally expressed as a percentage of the total volume drawn through the cigarette, The relationship between percentage tip ventilation and delivery reduction for the most common smoke constituents measured Is given in Slides 9 and 10, The line for PYWNf is an approximate l:t relationship, be, percentage tip ventilation approximately eguals percentage reduction of PE1~NFI For nicotine the reduction Is less at any particular level of ventilation relative to tar and therefore as tip ventilation Is Increased O 1985 Bntih Amaiun tob~crp Co, lul T~I mull am k rqtd or tho~n to uwu~hori~rd prow. l;i r the tar to nICOtIPe ratio reduces, mt reduction for CO Is pealer than for nicotine and the PHWNF at snl particular level at ventilation. This accursdue to the increased residence the of the smolte vlehln the cigarette rod envelope alloying increased diffusion to Occur. At ventilation levels greater than JSX the Increased diffusion tends to be offset by the increasing puff number, Idditlonll effects of tip ventilation you need to be zuare of ate: a) ventilation of the filter wll produce a change In the stain due to tar deposition. Ihls results In 1 concentrated deposit tendlPg towards the centre of the filter ('9ullsege' effect). b) The unbound (perceived) cigarette pressure drop vill be reduced due to tip ventilation. It is, of course, possible to compensate far this and the Miwing rule of thumb q be used as a rough guideline: For each 1X (ab4olute) increase in tip ventilation, the total unbound cigarette pressure drop vlll be reduced by Ilmn UC, c) ~p vcntl~arloa betvcm 101 and 60I has vl~tualb no effect on filtration' efficiency for tar and nicotine shen cellulose acetate filters pre uscd~ Above 60X tip ventilation the filtration efficiency shovs a slight increase, The desired level of tip ventilation can be achieved In tvo main vaya: i. Vslng naturalll porous pr pre-perforated tipping In conjunction vlth porous plugvrap, In this Instance a series of different types Of tipping papers (see Slide II), some vlth visible and some vlth non·Plalble holes, are available. There are also a series of 1911f Brai~h ~an.l htP~o ta L(d. thh mw aol k.)ild w P~n to u.u$nld pnrm. ''i gluing techniques available to combine the ventilated tipping and plugwraps and the technique adopted can affect the final level and variability of the If leer ocn~ilatioo, i, To construer cigarettes with non-ventilated materials and to subsequently Introduce ventilation on the assembled productl A simple means of doing this Is to use a pin block methodl This Is readily available on Bauni tipping attachments where the number of pins (4·8), diameter and the setting can be varied, This method may seem rather unprofesslonal and lacking in control but It has been used extensively on successful brands, elgl MERIT - OS~ (now appear to be converting to pre-perforated tipping), More recently, Baunf have developed on-machine perforation using alaser~ The filter tips on completed cigarettes are perforated by a laser beam built Into the tipping attachmentl This method of ventilation can covet a range of 10Z-80X with reduced variability compared with cigarettes produced from pre-perforated materials, The use of tip ventilation is increasing uotld4ide and can now be regarded ~ a normal cigarette design feature, It is In use on eommetclal clgareltea colerlng a range of O,l-ll,Omg of tar, i, W(PANDED TOBACCO - AN IrrmODOCTTON A cigarette Is a very inefficient utilizer of tobacco~ for example, of the total tobacco contained In a cigarette, roughly 10st5X Is thrown away by the consumer in the butt, S5-65X would smoulder away in between puffs and the remaining 30X or so would be consumed during puffs, generating the mainstream smoke which satisfies the consumers' needs, This 30X tobacco could produce 35mg of tar, Bouever, because of the O 198J Bndrh Ammc~n Tobncco Ca Id ~hi~ m~l not k copird or ~hPua lp un~ulwi~~d pnonr "3 _ ~C~ · · -10- added filter, the smoker would derive only half that dellverp~ This means that a delivery equivalent to consuming only 152 of the tobacco rod is attained, For even lover delivery, say 10mg or less, filter tip veotilaefon is added, Eleoee the ftaal delivery Is ehulvalent to efficient utillsatlofi of only 10Z of the tobaeco~ Thus, from the Company point of view, reducing the weight of tobacco In a cigarette makes sense, As it happens, weight reduction In conjunction with goad cigarette design also produces better low delivery clgerer~es~ The use of expanded tobacco allows us to reduce the weight of tobacco used In the cigarettes. Slide 1 briefly outlines the stages in the production of DIET or Dry Ice Expanded Tobacco~ This process can result In volumetric expansion of 70 to over 100X depending on the conditions used, lovever, doubling the volume does not necessarily result In 502 weight savings, This is because It Is not only the volumetric expansion but also the strength of the new structure, that has been created which affects weight savlngs~ Therefore, in practice, one must always manufacture cigarettes at equal firmness to ascertain the weight savings: past experience suggests that the weight savings will follow the relationship shown in Slide 2, The DIET process also affects the chemistry of the tobacco, Far example, as shown in Slide 3, blend nicotine would reduce by 20-252 and reducing sugars would be reduced by 202 (Slide 4), If the total lamina blend Is expanded and Incorporated into the cigarette at different levels, then one finds that: i), TPM delivery reduces proportionately with weight (Slrde 5), O 1981 Bnci~h hmrriun Tokcco Co. tld f~l mon MIl be eopicd or lown lp vn~uch~riad ptnoa ----· · .-C~ _ -L1- ii) Nicotine reduces more than the velght (Sllde 6) mainly because of the change in blend nlcotlnel iii) Puff number reduces proportionately with velght (Sllde I) iv) Bound ptessire drop of the cigarette rod increases dramatically with Increase in the rePel of expanded tobacco, This Is because the void fraction of the cigarette is reduced (Slide 8)1 This should not cause anxiety to the Product Developers since the perceived pressure drop of the cigarette can be controlled via cigarette design (elgl tip ventilation level)l The main properties of expanded tobacco have been sulmnarlsed in Slide 9. Each of these properties have an Implication in terms of cigarette design and selection of blends fat expansion. these properties must not be classified as positives and negatives but expanded tobacco must be used follovfng the principle shoKn in Slide 10~ Note Produce Technology Group have produced t90 Product Development Revlevs on the subject of Expanded Tobacco ap~'ehese hap·e been widely dlstrlbuted~ Further copies may be obtained from CR6M: an requestl O 1981 BlilU Am~ncJn fob~eco Co. Ld fhi~ moll no~ be fop~d or ~holvo to un~ulhoMcd pooanr, STATIC BURN RATE (S8R) VERSUS PERMEABILITY SBR [m mi m inu t c) 511 SIZ S10 418 PERFORATED ~16 l,d 112 110 318 316 I o O 20 10 60 80 100 120 140 ~60 ieo P~AMEABU~'I(COR~A~ UNITS) :··~ PLIFt: NUMBER VERSUS PERMEABI1ITY FOR CITRATED CIGARETTE PAPER PIIFF NU MBER 12 ~O lt~5 1110 cO ~.BP:~ // 10,5~ ,) iCr 10·0·( \ ' // 915 9·0 1 O 20 40 60 80 100 120 140 160 180 PERMEAEIILI'IY (COR~StA t~NITS) Q EFFECT OF CHANGING THE NATURAL PERMEABIIITY OF CIGARETTE PAPER ON SMOKE DELIVERIES · REDUCTION ("C) ~o~c~ 10 c~p~! fP~ NICOTINE o 2b Lb bb ab Ido lio , lio ~do tbo `;: PERMEABILITY (COAESTA UNITS) :·f EFFECT OF ELEC~ROSTATIC PERFORATION OF CIGARETTE PAPER ON SMOKE DELIVERIES REDUCTION (%, 0;3 20~ ;s BASE PAPER NIC~ O 20 ~O 60 so ioo 120 Iro Iso iaocz PERMEABILltY (CORES~A~ ~NliS) ·_ FILtRATION ERCIENCY (~~ Deffnltion:fhe amount of smoke or a materlall In smoke (e,g tPM, Nicotine etc) which Is retained on a tilter plug under standard smoking condRlon expressed as a percentage of the total amount of smoke or the material In smoke presented to the fitter, I St 1-~ I LSt Amount retained by the tilter fE (%)' a 100 Amount presented to the filter S, -So· I----- x 100 EFFECT OF LENGPH ON PRESSURE DROP AND FE t~G length :i5mm i PD:I cm WG, FE:30% 5mm i--I a, St tOmg 3mg 7mg FE:10 · 7 , 100 : 30 % length= 30mm 15mm I 15mm I ~s· = 8 ern W,G. · I' te, PD is dtectly proportional to length 30% i ·309b FE FE S1 - 3me --' Z,lmg ~Clr Ibm~ Img 44900 10 L ~ ( O ~; ~, R(IS) x 100 r (C1Z FE CA FICTERS t 90 80 'fO 80 25mm 15mm 2( 3 20 1 o o ·1 2 S 1 II I f 8 \C Flltr Prsswre drop (col W,aj PAPER FICTERS 25mm 15mm ii a iv h FILTRATION EFFICIENCY ·TPM a NICOTINE 25mm CA F1L'TER FE (%) TP)1 60 40 S ~ NICOTINE 30 20 10 o ·1 3 i i j i FILtEA PRESSUF~ DROP Em w,a cs ru \C L·i 6VERALII REDUCTION (%) 100 80 t · 40 t· ' CARBON MONOXIDE t,P,M. NICOTI 0 20~ 40 60 80 VENTIIATIO# (9b) - UNLIT CIGARETTES __ 71 O FEI it I ~II i, re >I ~o I 51! 3 z cr! oO L"I, i J O ,i' e Z GI · \ 1 r 111 Im o m 3 zl ' ' \ !a 1L LL 3 E: O UIr m ~f rr Z i ( I ... I i I-i L I i LLLL C e F; c o n, ~ d a 1 o o ·e o o O a a O E a e O a Z o 2 s oO O P t ,O C V ,TZ n o o O i P m o LZ .O P O QO ·O oaa o t e 0 O W1 O ~ 0008 O t :r a e 3 PP O e g. r a 00 O O W O O Z J a Ir· L I O O a,,,, P t b ,· o r > o LOWZa o O o > Q P D a ~ 100 r e~ P. ~IB O O O a a a aZ a X o o oQI O O !2 ODr dI, t 2; a r E o u oo o OC o P W Q eo o Z c eeo c .d o (ZupU ~i TSTEy~z· o O.···a o -r ~ m P - r ~ m ~ m o Z O O W o ~TP `O C\ lT;lllll'cl~l1111~ Cut lamina ijsuid'd0, Impregnation Chamber Release Drain off Pressure ilquicf 6O2 P~ ice rcbacoo into a stream of hot gas Dry Ice evaporates Expanded lamina ,--· -- --~ _ Expected average weight saving when including expanded lamina at high levels of incorporation Net Net weight saving at equal iirmness os 10 to 30 40 ~O 60 70 80 90 100 Content of Expanded Lamina(4b) O IS) b) rcj O O ~ rj d II a Ln t: B I \I " O (II r: r n Ir ~, I O 3CI X O INW O II O r: ,i 2~1 I lfl ~ t~m 'P Id C ,o o I Ln I: d O ~x QI Q~ 10 O Ifl O In o to o W rj ri cli r\j d O cO Q) r m x Lio ~ a~ o (I )) I I) L r 0 O S C O 1 r QC Q O x o r r' E O II t; O O F 3 m I \ Cc E r O O o ta F d N O .r F f r O \O )( Wi(mg) 880 80o )( 700 :600 Weight )( )( 500 400 ;E aoo 200 160 d o 20 40 60 80 o 96 Expanded Tobacco o ,O TNA TPM (mglcig,) (mg/cig,) lr' 1,40 23 1,27 ·20191 1,11 18,29 oss i5T68 U a o O~~ii~ 0,80 13,07 0,64 i ia7i5 0.48 W5 u 'N icoti ne 0,32 5,22 10,16 2,61 O O ;% Expanded Tobacco O Puff No, 8,8 8 O 7 6 O O s O Puff No, 4 3 2 1 O B 2ij ;10 6D ~8~0 ~'E;c~s~?~;;dr~b~.~-~ o h, f L··! ·L B :56: 4 Otl z a O o 13j~i~iS O rv Cc \3 )e \ "I 'Y a O r O r o 5~ so~ E a, a a, o r O ed ed [II cl a~r r (d rooO a, >I ol(d J O c a a, E u, 3 TJ ~a, la ; 18 n a, O= ;E O E~ 1: (d L1 a, .E C: O (II r a~ o ed g t ·rY O OC~ 00 O U) O rd O cl 73 a, o O E cU I] O O 1) 0] ~ a~lLC~ 3J~ ul a, ca C ·r. ~ ·r I, o .O r: L~C, (Ij 100,d a" (I, cda, a~l- o O OrJ O rd mo > T3 O Uc: Or O o (d (I, O O ~~I: cOm o] ·- ·r .- a,~ g 'U' a O Z·C ~ II II O Cr, r: O oz ~o a, rd~ It )C~ r~~CI ,, r: O V)O tij X V) ~[tl o a, a~n m Q) Cr) d tnp L a)0 p a ca ~ y0 C TJ mo0 oa'o r: r: a00 O O E mI~m a~ (d (d E crt ca [d O m a, a, 3a X XL OX O~C1~ II P w O UI~L ~ a, O O O ~.n o ~~ ~ ~J ·CJ vvv W~c~ci~ id O ~Omma ~~nO? d~~~0 Oamor ~ O ~ al- ~aEor r Ya Dr~ r f 1 f O 30 O nqt~a p ~~ 0~ c rge a~orEo xyC3C~ ~b~Jr~sr#rs~ Z O h` 'S ···- kD tlUg~IOl PRODUCI ~SgSSMm lU(D SCREENING In conOiderinO sUbjective proaoct eJtettlent Ve Ire confronted with 1 uta vhieh do he cPF in ICtCn~ 1JI1 lethodJ nvIillble cIP be broIdly, 9Ualftitlve or PUIotitItite, in'hWsl or Ixtcrrl, oII conIUners or'llplrtt', Igd to on, Etch procedure hle its strta(ths Ind veIknesneJ rod pow in itself provides I totlllT reliIbte indicItion of I produCt't ultiPIte soccess or fIllpre( The dip of those engaged in developing procedures sboold be to egolp the aJer with In IppropriIte repertoire of tcehilaasl It 11 the responsibility of the product developer or lartet resesrcher to select the best nethod for his PIrtioulIr purpose, hiving regard to the lipitItions ettIchiag to eeeh procedure, With CbOn81Pp Iltht EiTelltlrll there is I C1e1r iaperItite to InticlpIte those developlenta which render existing techniques hpatcat, or It 1Cpst restrict their utility, npd to provide elteraatite veys of deIling with new problelJI If RJ 01 eMlple, consider responses Ilde to the tdtc~t of loo delivery prodacts end the ropidlt cncrt8g need to eXPIPd ot repertoire to enable OIlid end tellable labjaecitl 1sIIsIIePts Of citlrettcs in this sector, The WOODROSE oethod vis the first tlchnilor Which Ichicved nore or 1III universal exposure throughout the 6Ioppl It vet intended to provide I emoo Llsls for product etlllltion end 11I developed Ind prollulgIted to sItitfy the duande of the Ilhdlclhigh e~r sector, It is I Psthod which relies on specific trIining of in-hou?e personnel, is for tone Ittribotes reltted to reference ttlndItdt, Ind it'In overtly foronl Iyttell Properly laplied it csn provide Ilcf~ inforPItion for the detliled chIrIcterisItion of tSole products IppropriIte to itl BalPlt, it vis never intended to 6111 With pt0d0Etl outside its ringe of influence Ind ons found to be severely licking when confronted by the need to evaluIte lort~t efylttttcsl Thst sIid, it rerains a Isefnl procedure tnd 041 widely (lalOlCd in the 1slesslent of Ilddle/hil8 tIr produets, Whether it is elptotld fully, sPfflciantlt, or eothuaitttically is Inother wtter, For specific evllpItioa of low delivery products, two IpproIches will he diseotsed, ~~t developed in 6Pedl is I highly ~allit~tite end colplcr procedure relying on extensive trlining but Ible to provide very precise chIrIcterisItionl of own Ind other's products, It is specificIIly oriented to the needs of prodoct developlenc nnd is tenerIlll Ictnovledged to be I \O ItlJ ld61 Amuioss #r Ca U ~ 111 n he eopC1 or !Co~ r IrY~ penau ·__ ~I~ successful epproech, ~a Odl'IA Icthd, developed it CI~QC, is 1 guintitstioe procedure, silple in operItioP sltboPth tal~~Pt on colpPter ~n~llli~, which, tither thin gleldiab precise ch~rlctarisllial, gives rabt~e proff~l Of I rIngl o[ prduct~ Ind tst~tts of oIerlll lililllitlL1 Between i ringe of products, As slch its Itilier is dl~ePltr~ted in nirkets where I low ICLII(V sellent exists snd the 1PforreiaP which It provides ap be IddilioP~II~ tllllbla to rrtle reaelrehlrl ineereltsd in IsPI~~I products in terms of sansort chltietetirticsl It is 001 ceOtlll thesis thie no one rethod is, or will Be, etiilible to iaswer iii the pertinent ~aastim~ 1Pted of I PrOdPcL By product develaperi at rrect tcsesrchers, 'Ihe sie should he to provide e bisLet of techni(jues which ire c~plc~eptlr~ ind which together licld the infoatioo rcgoired to ilsist decision Ilklall With this in mind, i number of further problel ireis hive been identified, Pase inclUde: the need to develop 1 It9ld9ldl' Bleed (~OD~81 ttpe) procedure for lordeliterlr product esscsslent sppliclble in cire~lt~ncl~ where in esteblilhed Iild sector does not exist: wore daelflad ch~r~cterirltion of the tlsts ind Itoa features of la-t~t ptodPcts: end the PICO1LI feltPtll 01 Olttt'lOl dllilllJ Citltl~tlll TShitever its bisls I la~litoeite or (lnintititipe, "alpatt" or consoler, mJ Ietbod for predict issessmeat deniods i Pabct of indivfd·ls ible rod willing to be trlined end sableqaentlf ivaillble to undertake the etillicions regoiied I ~e dqcloplant of i procedure is osaillt straightforvird: its implementstioo is ilnost Ilays wore ptobl~rtic, Acknowiedgenent his to he wide of the fict thit cqofppial in aperltfng cowpeny with reliible nethods IIIPIICI in i~lltlllt, bJ tblt CoIPIPf, of tile 1nd I1IPICt rCso1rCCs. In rpl operitinl eircunstinces it is difflcPlt to Illa sufficient effort to Be directed towirds the esteblishlept of one, Ire ilone scvetll, pioel pro- ccdlres riehore sffecting the Ponl stiff work ptterPsl in order to icbiele relilbilitl in its rvsloltions, Inlr guentltitive lachd regaires it lelst ten Ielbels, gllitltill procedures neg need fewer pmclli~tl hot their individual ttllPiol will tike c~lidarlblt longer, Ior 1Pf Ilthcd ~t Is UJLfU1, perhspa csJcntial, to h~n btek·up prrsonnsl io order not to inhibit plPef operation during nelbets' Ibsences, a psPel Iclacr is slso required to trlin pinellirts ind to c(rordinste their Ipb~cglcnt ~c~itielhs~ Cleirl)rl these neee~~~r~ conditions crp Lpole COPlidltlblC O ItniP on the sIe11 operating capP~, petticoletll if we pursue our objlftive Of OlfCrlRB I ICPCltOlle Of ~OCC~U~~I YhiCh UY rOOllfrI 10~1 then one PIPIL~ 19111 I~ k~dP~ 'lObs#o Co, Id TYI mIsl n k qy or shown r IIIIYI~ pma One way of ameliorating the effect of panel operations on the dapltol day activities of the compan~ Is to consider the introduction of panel Illthoda rplPging eene~cnl We have relatively little experience in this regard although out colleagues in Louisville have for some time involved ncaetiven cons~cts in a variety of product development ex~rcises~ In Southampton we ate currently engaged in training a consumer DELTA panel and to fat the results are ancouraglng. Reeognieing the pressures existing on manpdver resource allocation, we should, I believe, give more eons~der ation to the involvement of consumers in panel activities, The advantages of employing ncn-emp~ogees are obvious; but so are the disadvantages, individuals are not so immediately or predictably available, on-site accommodation may not be appropriate and therefore an alternative location map have to be foundl and we may have to expect moderate attrition rates, Nevertheless, all things considered, the nett cost map be less than using in-house personnel, For many situations this may prove to be the only viable means of satisfying two apparently conflicting requirements: the need to undertake reliable subjective assessment and commitment of sufficient staff manpouet to achieve a viable panel, activity, In short, more attention lay have to be paid to populating the repertoire of techniques with procedures appropriate to this middle ground between traditional in-house panel methods and the normal cons~rpet product tests, Whether iirhouse or external, any panel will only function satisfactorily if sufficient attention is paid to maintaining a high level of individual and corporate motivation, Experience suggests that monetary inducements are not sufficient - and for in-house panels are probably inappropriate, ~uch more important is the individual's perception of worth in the specific activity, By reinforcing his status as a valued contributor to an important function and by maintaining his involvement through discussion of the project, the riskof losing, or perhaps worse, disaffeceing, trained personnel can be significantly reduced, This requirement places a considerable onus on the panel leader, who should be selected on the basis of his ability to deal with panel members sympathetically and in ways which sustain a high personal commitment to the panel operation, Trained panellists, Whether staff or consumers, are a valuable asset whose worth must be acknowledged, and vhoee activities suepatred, at the highest level' O 198J Brirish hniem Tob~e~o Co. W This mull nol he topinl or lown to uneulhoriwd pooru. 3 The development of panel procedures appropriate to consumers mag also be one way of reconciling the differences in output from traditional thouae "expert" panels and conamwr tesb~ The major impcdkne La this area derives from the differential use of language employed by "expertJ" and consumers, Somewhat provocatiPely, one might suggest that the "expert" does not know what the consumer likes but can describe the experience very well, whereas the consrrmer does know what he likes but cannot describe the experience very uel~l One feature of future evaluation techniques which ought to be borne in mind is the need to facilitate the produce developer's understanding of what the consumer is telling him, It is quite possible to use consumer vocabulary as the basis of a panel method, Consensus amongst consumers regarding (a) the most useful parameters of discrimination, and (b) the particular word to be emploged to describe that parameter can, through careful elicitation procedures, be reliably achieved, Bg using conslnper-based terminology the training of the naive panel is facilitated because the burden of inculcating the members with descriptors and terms outside their own immediate experience is removed, The result is a highly reliable operation based upon an albeit limited number of parameters, The penalty to be paid is the lack of detailed information on the more subtle features of the product(sj which the developer nag require to effect appto~ priate modifications, Again we have to trade-off the benefits of panel reliability following short training against the lack of fine detail in its assess~cntsl Th~s in turn argues for a range of caplelentarl procedures which again unfo;tunatclt imposes higher demands on manpoueF reJcurcesl Once more we enter the vicious circle described by the need to achieve a high standard of product evaluation at tero cost, In order to maximise the effectiveness of subjective product asecss- ment methods, it is probably necessary to re-examine the purpose of such procedures, to objectify their aims and, if possible, to quantify their effectiveness, It coaid be argued that, given a sufficiently precise and reliable range of internal methods, traditional consumer product tests could assume a lesser BpDr tanee in the pr oduce d eveloplpen t/macket ing ptoccse~ Whether or not confidence In such methods could epet be suffi- cient to totally remove, or even drastically reduce, the need for consllmer product teeting ta debatable, I~ la, havelrer, pass~bte to contemplate some reldistr~bution of resources, more towards panel methods, particularly IV consumer panel methods, and away from increasingly expensive field trials, O 1985 BriCh AmcriFsn Tob~e~o Co, t~d This mw! not he copied or Ihom to unrlhwiKd pcowu -5- Hheeever mix of internarlcxtetnal evaluation schemes is arrived at ~e must deavour to ensure rh~ the aoll coe~·efflerbe end reliable techipea are eocouragld i order to plav~e the beet d~ct for ecmp31tiPe prodnct devcropment , O C i 1911~ B6U Aaeriun ~ob~r~ Ca td fijl mlul eel he EDPi~d 01 Ibo~a ul unaJlon~l~ p~olu. r3 TV C\ LS; SUB~EQZ~E EYILIUATION OPTIONS IS O h) \~ O 198J British Amrino TObKfO CR Id fhh IIIWI not he eopkd or rhom to unlslhori~ed powu. ~Q I ).alr, Croop lide standard cigarette IB1PtlOP tlChilOl based an scslinl eigorettaJ to be assessed alainst IttribuecJ vhLb Ire defined and craplifild by cigarette standards, A cigarette standard is a purpose designed cigarette lich produces a Itapl~tt level of a given attribute, For c~plc, there are I OMECA standard cigarettes for the attribute "~p~ct" all of licb have broadly the sane delivery level, the Irl blend and I~1111 I~j~Ctltl plOPtti(LI With the CXcePtlOP Of "impact" Phich ranges across the cigarettes in subjectivelY egual increments TIa the lowest inpeet (standard 1) to the hllhest Lpct (Jtaodlrd 5), Attribute classes used include Iechanics (drlv effort and IolthfP1 Of smoke), irritation (bOtness, tingling, prickling in the louth, nose, throet arse), inpect (suddcn, short li~e 'hit' at the top thr~tlc~~t region felt It the point Of inhalation), alplitPde (oterall aaount of flavour not strcnlt~), top notes (the predoainant tobacco fla~o~r nora, deecnincd by leaf type and cotlng practice e,gl fine, air, oriental and blended), Idificrs (sPppotting flavoPr notes related to blendlcuring type e,gl green/grassy, austy, earthy), base notes (tbe backing flavonr character note usually associated with carlnglprocesslnb e,gl roasted/toasted, burnt), additive (s;lppleaentary flavour discernably not of tobacco origin ad evaluated using a check lilt of descrip~ots)l Available 5 standard sets include Ilclnfcs, irritation, inpact, applftude (tvo sets, am flue Pirg~ia based, the ether n1S. blended), and top notes, Panellists ose an eleven p6int scale to scote cigarettes against 0~6d attributes (0-5 in ~ scores) and pea standard cigarettes to help stabilise and crfin their judgenents if Peccss~rt, OMECA I can be osed in tva rys: i) K)NADlC P~PILISG one experinental cigarette is characterised sithar~~or I given attribute, I clPster of attributes (e,g, Iscltiet, irritation incloding epact, or flatorr inclnding top notes, base notes and lodffiers) or the entire rage of IttribPts~, It least 12 OHgCA panellists aold be reqnired for semd results, PAlRED - C0HPk9lSONTESTlNC two cigarettes (for exanple, an experilental and a control Prodllct) are compared across any PlbCT or combination of ~ttribPtes. me coaparison of scoring on any given atttibote Is exanined for existence (or not) of a statistically significant difference bctlccn the cigarettes being c·parcd, Tne statistical test Psed II tSL VilcoXon ItChCd pairs - signed ranks test, at least 20 panellfsts results are reqpfred for sound resoltsl 1911 ld0~ ~O(~PI robeeao Co. ttd ~ 1110(k FO~I(· ~A I Illl~ild pll OWECA II B,A,T, Group wide standard flavour specific evaluation technique used to evaluate the contribution of added flavollts to cigarettes which may be either own experimental or competition, branded, Technique based on using a "base product" as a carrier for combinations of basic flavour types, The base product is a cased but unflavoured U,S, Burley cigarette, the basic flavwrs are derived from research to find the structure of h~mao perception of flavours. There are nine basic flavours used in OMECA Il: RASIC FLAYOURS WLEMPW\RS sercn CUMIN FRUIT1 BLACKCURRE~F~ MINTY : PEPPERMINT FLORAL J~SM~N SMOKY CASTOREUN YANIIIIC VENIUIN B~S~IIC PERU BALSAM NUTTY BENZILDDEBYDE MUSKY MUSK, The technique Is one in which products lot evaluation are scaled for presence in the flavour cc~ponent of aoy of the nine basic flavours, and panellists use the base product dosed with the exemplar flavours as flavour standards to help them identify and determine the levels of these flavour sensations, Flavour perception is a difficult and expert skill, pmaber of panellists required would be 10 per evaluation and well researched techniques exist and must be used to pre-select BIEC~ II paneliscs on the basis of flavout sensitivity (a substantial proportion of the normal population ate selective~j "anosmic" i.e, have specific incapacities to detect particular flavours), DELTA A sensory based product mapping technique most usually applied to low delivery evaluation though by no means limited to that delivery level, Considerably different to conventional testing in that 'cohorts' or groups of cigarettes (normally 10) are evaluated (normaly 19 two sessions, each of 5 cigarettes) and the cigarettes are analysed relative to one· another an a set of attributes where panellists use a O-f scale of sensory magnitude, The attributes used are derived from the`panellists who ate subsequently to use the method, using a specialised interviewing technique I Attributes typically ntlmber 9-10 including mechanics, irritation, taste and flavour type terms, O 1911 BrilhL Amcdnn Tob~cto Ce ~d Thi~ mun aol k ~opid w Ihovm to ueu~koril~d pow~ Data analysis is complex, the data matrix (cigarettes x attributes) is large (up to 10 a 10) and 13 subjected to a type of principal components analysis, The analysis compares cigarettes to cigarettes, attributes to attributes and cigarettes to attributes on a correlation based measure to show similarity or dissimilarity of scoring behaviour land hence sin~ilaritgldisslmilati~y of cigarettes on given attributes and si~nilarltyldlsimilar~ty of paneUists usage of atttibutes)l These correlations are then used to produce a Zdimcnsfonal 'map' of the products in a statistically defined space in which attributes appear as dimension lines and products appear as points relative to the dimension lines and to each other, Sensory characterisation of the cigarettes is inferred from their relative to particular attribute dimension lines and sim~larityldifferences between cigarettes is inferred from theft proximity to one another on the map, Where ONEG1I and II tend to be tools for the product designer, DELTA lends itself to the marketing professional's requirement to map the market in terms of relative sensory standing of products in given segments, Training time is relatively short; the panel approach, which can use either personnel or consumers has built in reliability measures and requites 10-12 panellists; and the technique can be scaled up to 201200 consumers and applied as an alternative product testing approach, in which application it is Itnown as NIIE( DUD-TRIO TESTING Often it is not required to fully characterise cigarette sensory characteristics but simply to determine whether two products are perceptibly different from one another or not, There are several Variants of different methods, Their cwmoon element is that each creates an arrangement of samples representing a problem which the subject tries to solve, The subject is forced to choose one sample, and this choice can be designated as either correct or incorrect, I;hen the frequency of correct solut!bns is above the chance level, a difference is inferred, Of the several methods, due-trio is preferred since sensory fatigue is mini~ised with this test. In the test each subject is confronted with three cigarettes, one of which is Identified as the central: A B CONTROL The subjects are required to pick the unidentified sample which is the same as the control, The control is always considered first and usually samples are presented simultaneously, 20 tests would be a sound basis for analysis which consists of obtaining the probability level of difference or no difference from Tables which give the minimum numbers of correct judgements to establish significance at various probability levels. The normal probability level used is 105 tile, a Iess than 5 in IOD chance that the difference found is attributable to chance), O 19111 BriLirh k~riun tob~ao Q Ird Thi~ mtul not k ropird or ~hw lp una~har;lcd pnrc~. O SUBJECTIVE EVA1UATION APPLICUIONS O [V I:: L' O 1981 Briri~k Amniua rob~eco Co, ltd fhir mwl not k topi~ or Ihmn lp wluU~d pm~ Q, We have not been able to avoid a sudden change-over to a different year crop for a major blend component of one of our mafor brands .,,,, how can we tell if this is likely to throw up a difference for the eonsuwr2 Al m·house due-trio testing using current brand as control ·ol the new crop variant, ID the case of any suspicion that the new crop has different taste gual!tp an OHECA i top tote, modifier, base note profile of the "new* produce should be compared with the currently marketed product, Bovevlr, note that in-house testing is not the complete answer to this question, and pair comparison consumer exercises should be eonsidered~ p, Competition have just launched a new UIS~ blended product which our consumer research tells us has an "lnteresting' taste ~1,1 how can be find out moret A~ First conduct an OMEQ I exercise for top notes, modifiers, base notes and, importantly, supplementary flavour using the check list tao comparison product necessary), If the supplementary fravour check list throws up descriptors which are unusual relative to similar check list exercises for other OSB's on the market then conduct an OHECa 1T exercise to attempt a detailed characterisation of the flavour, If, on the other hand, the top notelmodifierl base noe~ profile is unusual then look for an unusual blend formulation, In either case, in house subjective evaluation will give the lead for further chemical/analytical investigations of this competitor productl pi We are using an new filter tow on a major brand, it saves money but we are worried about possible irritancy II~ can we check this out? Use an OHECA I;irtitancf profile for mouth, oose and throat + impact (though the latter is unlikely to be affectcd)l Remember that for a major brand this would not be enough, and a consumer test should be carried out with particular emphasis on longer term placement, since irritancy effects in particular have a habit of pot shoving in one-off teats, but emerging In the longer run. In the case of io-ho~we and consumer tests all measures should be comparative to the product with unchanged tow, O 191J Bini~h hmd~P fob~ero Co, L~b TY auu not a rcpi~d w thown b snlulwi~~ pnPh~ ~S p, we are operating in a market with a large and growing segment of low-middle delivery products (30 brands) there ate some sensory differences in this segment despite the light delivery range and we are unclear where we fit in the segment in sensory tew (~~ how can we clarify the position? Al Conduct DELTA exercises (3 trials) preferably using consumers from the relevant segment, and analyse the resultant data matrix (approxl 10 ATTRIB~TES x 30 PRODUCTS) in one batch to produce a market segment msp( p, we have received a submission from a flavour house claiming significantly Improved enhancement of U,S, blended character, the flavour is expensive, how do we begin to evaluate If It is worth the extra costr Al Take a control produce eased and flavoured with current enhancers, now take the same product cased and flavoured with the new enhancct~ Subject both to OMEGA I top note, modifier, base note profiling, and OHECA IT flavour characeerisatloa~ If the differences noted are small, follow up with a duo trio test for perceived difference· If there is a perceived difference, develop a consumer testing programme with heavy emphasis on preference eestsl The OEIECA II finding may provide useful leads for subsqucnt gas chromatography head space analysis to attempt to determine the gross formulation of the flapourl p, we have two major brands for which we are trying to develop lover cost propuct matches, so far we have developed four alternatives for each Paler brand, we want to know which of the four is a best match in each case, but we recognise that pair comparison testing will req;ire endless permutations to test this .~~. what should we dot Al Put each major brand (blind) and its four experimentals into a DELTA cohort (10 cigarettes in all) and evaluate to produce a mapping analysis which will give relative similarities of the experlmentals to their targets, all within one analysis, How go on to substantiate with conventional consumer product testing preceded by difference ecst~ng~ " 1981 Buh Anuriua TPb~teP Ca kd Thi~ m~~ IM a ropi~ or dolul to un~ubwild poo~u. IUU1QrW El~~fOa 60~tI 1~S ;; O N )g y ~il YI Q U1~ I ~ qY · ~ I~~ p~ i, In-house subjective testing is absolutely no Ilubstieuee for cooeuut product testing, but it is an indispensable and cheap screening approach which Is almost invariably found to be more sensitive and conservative in measurement terms than consumer results are, IF-house testing and consumer testing should never be treated as substitutes for one another, but as complementary approaches. 2, OMECA and DEVU should never be considered substitutes for one another, they deal with entirely different measurement problems, the former being cigarette charscterisation and one-off or pair comparison situations, the latter being comparative evaluation of groups of productsl 3~ Of all issues involved in training and running a panel, motivation it the post ilportan~~ Even the Post highly trained panel will produce poot results it they are not intrinsically motivated. intrinsic motivation is most closely related to panellists perception of the importance which the otganisation attaches to the role of sensory evaluation, Panel leaders must always be alert far aspects of theft own behaviour, or the presentation of products to panellists, which may pray a part in biassing subjective response, 5~ The panel environment and conditions of panel testing must always be as constant as posaible since they will otherwise contribute a confounding variable effect oo results, 6. The only way to tailor subjective testing results to client needs (~I(~ product developers, brand managers) is to ensure that the panel reader expects and receives a fully detailed brief on the products to be assessed and what the test should be consrrucred to determine, 7. De-briefing on results (after the point at which such information might affect results themselves) is a most important element of panel motivation, 81 Client users of subjective evaluation facilities should make every effort to fanlliarise wi