Bound aroma compounds in tobacco smoke condensate

Georg F. Kapfer, Siegfried Nitz, Friedrich Drawert

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Glycosidically bound aroma compounds in tobacco positively enhance the smoke flavour of tobacco. The bound character of the aroma compounds is essential for inducing an improved flavour. In the free forms (aglycones), these compounds produce a less specific tobacco smoke sensation. It has been possible to demonstrate indirectly the presence of bound aroma compounds in the condensates of Virginia and Burley tobacco smoke. A first quantitative evaluation indicated a smoke transfer rate of approximately 10%.

Original languageEnglish
Pages (from-to)512-516
Number of pages5
JournalZeitschrift fur Lebensmittel -Untersuchung und -Forschung
Volume188
Issue number6
DOIs
StatePublished - Jun 1989

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