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Composition studies on tobacco. XX. —Bases of cigarette smoke
Author(s) -
Schmeltz Irwin,
Stedman R. L.,
Chamberlain W. J.,
Burdick D.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740151106
Subject(s) - smoke , chemistry , nicotine , nornicotine , cigarette smoke , anabasine , pyridine , organic chemistry , food science , curing of tobacco , toxicology , alkaloid , botany , medicine , biology
The major components in the basic fraction of cigarette smoke studied herein were pyridine, isomeric picolines, 3‐vinylpyridine, nicotine, nornicotine, myosmine and 2,3′‐bipyridyl. Evidence for the presence of several isomeric lutidines, pyrrole, nicotinonitrile, 3‐ethylpyridine, methyl 3‐pyridyl ketone, metanicotine and anabasine was also obtained. The levels of the major bases in smoke from blended or unblended flue‐cured, burley, Maryland and Turkish cigarettes showed some differences which were discussed. The amounts of certain bases in the smoke from flue‐cured cigarettes having different organoleptic properties were determined and possible relationships between smoke flavour and chemical composition were discussed.