Beziehungen zwischen der chemischen Zusammensetzung des Tabaks und den Merkmalen des Rauches

Factors Influencing Tobacco Leaf Quality: an Investigation of the Literature

“…Carbohydrates are significant chemical constituents of tobacco. In general they contribute tO smoke flavor (2 1 66) ~nd have a positive influence on tobacco quality (1,17,19,50,55,56,66). However, increasing the carbohydrate concentration does not lead to further improvements in quality unless accompanied by the harmonious interaction of other components (1,66).…”

“…However, increasing the carbohydrate concentration does not lead to further improvements in quality unless accompanied by the harmonious interaction of other components (1,66). For example, sugars, which most sources indicate have a positive correlation with quality and taste, appear in higher concentrations in desirable leaves, but they do not imply high quality unless enough waxes and resins are present (56,61 ). Sugars often must be added to tobacco to balance acidic and alkaline substances (1), however too much sugar can lead to a biting or pungent smoke (56,61).…”

“…For example, sugars, which most sources indicate have a positive correlation with quality and taste, appear in higher concentrations in desirable leaves, but they do not imply high quality unless enough waxes and resins are present (56,61 ). Sugars often must be added to tobacco to balance acidic and alkaline substances (1), however too much sugar can lead to a biting or pungent smoke (56,61). In other words, there can be too high as well as too low a level of carbohydrates.…”

“…Carbohydrate content varies with tobacco type, being high in flue-cured tobacco, low in Burley and Maryland, and in-between in Oriental (1). Carbohydrate content has been related to a biting taste in Japanese to-bacco smoke and is also an influential contributor to the taste of Turkish tobacco smoke (17,56). Soluble carbohydrates add to smoke acidity, increase moisture content and retard burning (1), but too high a soluble carbohydrate content weakens the smoke (1,20).…”

“…On the other hand, structural carbohydrates, according to AbtUllah, have a negative influence on smoke, although they do improve combustibility and filling power (1). Cellulose is also important in promoting combustibility 1, but it has an inverse relationship with quality in general (20,56).…”