The Process of Cigarette Smoking

Jian, Wang; Wang, Xing Li

doi:10.1002/9783527635320.ch3

Cited by 2 publications

(3 citation statements)

References 147 publications

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“…Inositol content was the highest in the upper and middle leaves (Figure 1D and Table S5), similar to flue-cured tobacco (Wang, 2011), followed by glucose and fructose, and raffinose was the lowest. The variation coefficients for sucrose, fructose, glucose, and mannose were all large.…”

Section: Effect Of Tobacco Parts On Aroma Precursorsmentioning

confidence: 65%

Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics

Geng,

He,

Gao

et al. 2023

Front. Plant Sci.

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Cigars are developing rapidly around the world, but the content characteristics of aroma precursors and their contribution to sensory perception have not been fully elucidated. In this study, 69 aroma precursors from 61 tobaccos of different parts and origins were systematically determined, and the sensory characteristics of middle leaves from different origins and their correlation with aroma precursors were evaluated. The results showed that tobacco parts mainly affected amino acid content, and contents of nicotine, oxalic acid, malic acid, isovaleric acid, cystine, glutarnine, glycine, isoleucine, glutamicacid, asparticacid, and fructose-proline were significantly changed. Tobacco origins mainly influenced the contents of amino acids, polyacids and high fatty acids, and sugar alcohols, and significantly affected the contents of myosmine, anabasine, nonanoic acid, propanetriol, mannitol, mannose, glucose, alanine, arginine, glutarnine, glutamicacid, histidine, serine, threonine, tryptophan, fructose-alanine, and fructose-asparagine. The flavor characteristics were prominent by wood aroma, and the style and quality characteristics varied greatly among different origins of middle leaves. There were 34, 21, and 22 aroma precursors with high correlations with flavor, style, and quality characteristics. This study provides support for regulating the content and coordination of aroma precursors in different tobacco parts and origins to improve sensory characteristics.

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Section: Effect Of Tobacco Parts On Aroma Precursorsmentioning

confidence: 65%

Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics

Geng,

He,

Gao

et al. 2023

Front. Plant Sci.

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“…The cigarette smoke produced by the combustion and the pyrolysis of a cigarette consists of a gas phase and a particulate phase . The chemical compounds in both phases are the result of chemical processes occurring at high temperature and involving the different ingredients of the cigarette (tobacco, additives and paper) . The toxicity of the cigarette smoke is directly correlated with its chemical composition .…”

Section: Introductionmentioning

confidence: 99%

“…The second one is referred to as side‐stream smoke (SSS) and is produced in the smolder period between puffs. The last one corresponds to the cigarette smoke exhaled by active smokers (EXS) . The combination of the SSS and EXS mainly contributes to the environmental tobacco smoke (ETS), which may be inhaled by non‐smokers.…”

Section: Introductionmentioning

confidence: 99%

Study of the mainstream cigarette smoke aerosols by Fourier transform ion cyclotron resonance mass spectrometry coupled to laser/desorption and electrospray ionization – Additional insights on the heteroaromatic components

Kamissoko

Carré

Schramm

et al. 2019

Rapid Comm Mass Spectrometry

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Rationale:The chemical composition of the particulate phase of cigarette smoke inhaled by the active smoker is still poorly known in spite of its importance from a health point of view. A non-targeted approach is applied to cigarette smoke particles collected on a quartz filter to obtain an as complete as possible description of this complex mixture.Methods: A home-made smoking machine including devices for volatile organic compounds (VOCs) and particle sampling was used. The validation of the cigarette smoking and cigarette smoke collection procedures was conducted by the quantification of some compounds by gas chromatography/mass spectrometry (GC/MS). The particles were investigated by Fourier transform ion cyclotron resonance mass spectrometry (FTICR-MS) directly after their collection on quartz filters by laser/desorption ionization (LDI) or after extraction with CH 2 Cl 2 by electrospray ionization (ESI). Results: The determination of the benzene, toluene, ethylbenzene and xylenes (from 2 to 35 μg/cigarette) and nicotine (0.68 ± 0.05 mg/cigarette) validated the used sampling method. The complementarity of the LDI and ESI sources for the cigarette smoke analysis was established. The ESI analyses evidenced polar compounds and components with a pyridine group and LDI ensured the detection of polycondensed heteroaromatic species. Finally, this methodology was employed to characterize particles from cigarettes with or without flavoring additives. Conclusions: Some insights into the composition of cigarette smoke inhaled by active smokers have been obtained. The~1750 observed features revealed the huge complexity of cigarette smoke particles and the diversity of the possible associated health issues. Both heteroaromatic and highly oxygenated compounds produced by combustion and pyrolysis have been highlighted.

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The Process of Cigarette Smoking

Cited by 2 publications

References 147 publications

Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics

Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics

Study of the mainstream cigarette smoke aerosols by Fourier transform ion cyclotron resonance mass spectrometry coupled to laser/desorption and electrospray ionization – Additional insights on the heteroaromatic components

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