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A Chemical Study of Burley Tobacco Flavour ( Nicotiana tabacum L. ). II. Medium‐Volatile, free Acidic Constituents (b.p. ∼84–114°/0.001 Torr)
Author(s) -
Demole Edouard,
Berthet Dominique
Publication year - 1972
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19720550605
Subject(s) - chemistry , flavour , nicotiana tabacum , torr , fraction (chemistry) , chemical constituents , food science , chromatography , biochemistry , gene , thermodynamics , physics
The acidic part of a fraction b.p. 84–114°/0.001 Torr from Burley Tobacco condensate was investigated. Among the 22 compounds identified, 9 appeared to be new tobacco flavour components. This result increased to 208, the total number of Burley tobacco constituents so far isolated and identified in this laboratory.