Bound aroma compounds in tobacco smoke condensate

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%.