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Quantification of volatile branched‐chain and n ‐chain fatty acids in flue‐cured Virginia and blended Turkish tobacco
Author(s) -
Ha J. Kim,
Lindsay R. C.
Publication year - 1991
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730060112
Subject(s) - chemistry , curing of tobacco , turkish , food science , fatty acid , long chain , organic chemistry , chromatography , botany , linguistics , philosophy , polymer science , biology
Abstract Volatile free fatty acids in flue‐cured Virginia and blended Turkish tobaccos were quantitatively analysed as butyl esters by a sensitive capillary GC method. A total of 23 volatile free fatty acids were characterized by GC‐MS, and several were observed for the first time in tobacco. A blended Turkish tobacco sample contained many more branched‐chain fatty acids than a flue‐cured Virginia tobacco sample. 4‐Ethyloctanoic acid, earlier reported in flue‐cured Virginia tobacco, was not present in the sample of this tobacco, but it was present in the blended Turkish tobacco sample.