TD7
Group Research & Development Centre,
c I,-, ZIE D British-American Tobacco Co. Ltd.,
SOUTHAMPTON.
sRm/cAL/46E 29th November 1978.
EXAMINATION OF AQUEOUS EXTRACTS OF TOBACCO ASS A
SOURCE OF TOBACCO FLAVOUR MATERIALS
(Report No: RD.1636 Restricted)
SUMMARY
In order to develop processes to enhance and
control the tobacco
flavour of low tar cigarettes, it is necessary to
acquire a much clearer
understanding regarding which of the natural
constituents of tobacco are
important for the tobacco character of smoke. This
report describes work
to investigate whether it is possible to generate
a crude concentrate of
tobacco flavour constituents by aqueous extraction
of tobacco. Aqueous
extracts of high flavour grades of flue-cured,
Burley and Oriental tobaccos
were obtained and evaluated for their flavour
potential on low tar flue-
cured and U.S. blended products, by a subjective
assessment procedure
which involved the use of a questionnaire. In
order to gain some
measure of the flavour differences that the
smokers were able to perceive,
this evaluation procedure was initially used to
obtain a series of
relative flavour assessments of Merit and VICEROY
EXTRA MILD. The
results of these assessments showed that the
smokers did indeed find a
relatively higher level of tobacco flavour in
Merit (confidence level
>95Z) which appeared to -be mainly associated with
the Merit tobacco cz:)
blend. However.. in general the 9mokers were
unable to find any increase C.0
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BATCo document for Province of BritiSh Columbia 23
April 1999


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in the tobacco flavour of either a flue-cured or a
U.S. blended cigarette,
as a result of treating the cigarettes with up to
5% of each of the
extracts. This loading-is approximately equivalent
to the addition of
flavour components from an extra 250 mg of tobacco
(or a 33% increase in
the level of potential flavour components),
assuming that all the flavour
components had been removed from the tobacco by
aqueous extraction.
It was concluded that aqueous extraction of
tobacco does not offer
a useful preliminary method for isolating
constituents that are important
for tobacco flavour. It therefore would seem
unlikely that the isolation
of a tobacco flavour fraction from waste tobacco,
for use on low tar
cigarettes, can be achieved by an aqueous
extraction procedure.
C__
CIL
C71
BATCo document for Province of BritiSh Columbia 23
April 1999