• 한국연초학회지
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• 제23권2호
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• pp.179-184
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• 2001

This study was conducted to determine the smoke component distribution and the relationship between chemical components and physical characteristics of cigarettes. 16 different cigarette brands which were sold in the market were selected for this study. Five kinds of smoke components which have been tar, nicotine, water, carbon monoxide(CO) puff No., and six kinds of physical characteristics which were filter type, leaf weight, filter weight, UPD, EPD, dilution rate were analyzed. The average values in tar, nicotine, water, CO concentration were 6.5 mg/cig. 0.66 mg/cig, 1.12 mg/cig. and 6.32 mg/cig., respectively. The average ratios of nicotine/tar and CO/tar were 0.10, and 1.02 respectively. The distribution of smoke components collected in the cambridge filter and cigarette filter was different. The averages of tar and nicotine removal efficiency by a cigarette filter were 53%, and 48%, respectively. All smoking components were positively correlated with other smoking components. filter types, EPD, and dilution rate were showed high correlation to the changes of smoke components. Especially, dilution rate of cigarette strongly affected on the changes of all smoke components.

• 한국연초학회지
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• 제25권2호
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• pp.144-153
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• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.

• 한국연초학회지
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• 제29권2호
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• pp.80-84
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from the leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in burley tobacco. For analytical and sensory evaluations, sixteen grades were used. The major leaf chemical components to predict the sensory property of smoke were ether extract for tobacco-like, chloride for impact and total nitrogen/nicotine for irritation. Within ${\pm}20\;%$ range of difference, the predictable probabilities of sensory property of smoke from the leaf chemical properties were 100 % for tobacco-like, impact and irritation. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $6.5{\sim}6.8\;%$ in ether extract, $0.25{\sim}0.30\;%$ in chloride and $1.26{\sim}1.54$ in total nitrogen/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory components of tobacco smoke from a few selected leaf chemical properties in burley tobacco and to select the burley tobacco leaves for enhance the tobacco taste of cigarette.

• 한국연초학회지
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• 제22권2호
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• pp.184-189
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• 2000

This study was conducted to develop the objective evaluation method for tobacco smoke. The evaluation was carried out by using the data of cut or blended tobacco components, smoke components, electric nose system (ENS), and sensory test. By using the statistical methods, such as cluster analysis, discriminant analysis, factor analysis, correlation analysis, and multiple regression analysis, the relationship among the data of tobacco, smoke, ENS, and sensory evaluation was studied. By the results of cluster analysis, the data from smoke analysis by GC and ENS were able to select the difference of tobacco leaf characteristics. As the results of discriminant analysis, grouping by the components of tobacco leaves and smoke was possible and the results of GC analysis of smoke could be used for discrimination of tobacco leaves. In the results of factor analysis, nicotine, tar, CO, puff No and pH in the smoke were the factors effecting on the tobacco leaf characteristics. From the correlation analysis, aroma, taste, irritation, and smoke volume of sensory test had high relation to tar, p-cresol threonolatone, levoglucosane, and quinic acid- ${\gamma}$ -lactone of smoke. The ENS data showed high efficiency for discriminant analysis and cluster analysis, but it was not good for factor analysis, and correlation analysis. It was possible to estimate tobacco leaves and their blending characteristics by the analytical data of tobacco leaves, smoke, ENS, and sensory test results. By the multiple regression analysis, some correlation among selected chemical components and sensory evaluation were found. This study strongly indicated that the some chemical analysis data was available for the objective evaluation of tobacco sensory attributes.

• 한국연초학회지
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• 제30권1호
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• pp.8-13
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• 2008

Several activated carbon in different specific surface area was prepared by steam and chemical activation of coconut shell. Products were characterized by BET ($N_2$) at 77K, and probed to be highly specific surface area of $1580m^2/g$ and pore volume that had increased with activating conditions. And also we have analyzed the adsorption efficiency of vapor phase components in cigarette mainstream smoke in order to evaluate the relationship between thesmoke components and the physicochemical properties of activated carbons. As a result of this study, the delivery of mainstream smoke was directly affected by the specific surface area and the pore size of activated carbon. The activated carbon prepared by steam activation exhibited better adsorption efficiency on the vapor phase components in mainstream smoke compared with activated carbon prepared by $ZnCl_2$, due to the higher micro-pore area of 66%. But the adsorption efficiency of semi-volatile matters such as phenolic components in a main stream smoke by the activated mesoporous carbon prepared by $ZnCl_2$ is more effective. From the these results, we can conclude that specific surface area by the micropore area increased the adsorption efficiency of activated carbon on vapour phase components, but semi-volatiles or particulate matter was affected by the ratio of mesopore area in total specific surface area.

• 한국연초학회지
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• 제29권2호
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• pp.74-79
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in flue-cured tobacco. For analytical and sensory evaluations, one hundred and forty grades were used. The major leaf chemical components to predict the sensory property of smoke were nicotine for impact, irritation and off taste & odor, and total sugar/nicotine ratio for tobacco taste. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory property of smoke form leaf chemical property were 80.0% for off taste & odor and $91.4{\sim}96.4%$ for impact, irritation and tobacco taste. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $2.77{\sim}3.55%$ in nicotine and $5.1{\sim}6.9$ in total sugar/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory property of tobacco smoke from a few selected leaf chemical components in flue-cured tobacco and to select the flue-cured tobacco leaves for enhance the tobacco taste of cigarette.

• 한국연초학회지
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• 제27권1호
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• pp.40-50
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• 2005

The influence of tobacco additives on the composition of the combustion products in mainstream smoke is discussed. The effect of additives on the chemical composition of smoke have been further evaluated in order to discover additives that would alter the chemical composition of smoke. Tobacco was uniformly treated at a 1-5$\%$ level with 8 classes of additives. Group M treated with alkali metal salt and group S, F, O give lower tar, nicotine and CO values than the control. Group AN treated with natural antioxidant gives higher tar and CO values than the control. The increases are most probably due to the high transfer rate of the ingredients to smoke. M3 and P1 reduced above the $50\%$ of TSNA from the smoke. M4 and P1 reduced above the $50\%$ of HCN from the smoke. These results suggest that tobacco additives alter pyrolysis or combustion product distribution and provide fundamental data to lead the development of a RRP(reduced risk product).

• 한국연초학회지
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• 제6권1호
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• pp.51-62
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• 1984

The chemical components of non-blended and blended cigarettes and their smoke have been analyzed to investigate the correlation between them. Some regression of linear equations were obtained based on the simple correlation data(r), for the various smoke components such as tar, nicotine, nitrogen dioxide, steam volatile phenols, formaldehyde, acetaldehyde, acrolein and hydrogen cyanide. Chi-square tests were carried out to observe the probabilities of the values estimated by the regression of linear equations. The probabilities of the greater values were 0.900-0.999 to tar, nicotine, formaldehyde, acetal dehyde, acrolein, steam volatile phenols, nitrogen dioxide and hydrogen cyanide of the non-blended cigarettes, and 0.900-0.999 to tar, nicotine, nitrogen dioxide, steam volatile phenols and static burning rate (SBR) of the blended cigarettes.

• 한국연초학회지
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• 제29권2호
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• pp.85-89
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• 2007

This study was conducted to evaluate the prediction of sensory characteristics of smoke from the leaf chemical compounds and characterize leaf chemical components for the best tobacco taste's leaves in oriental tobacco. For analytical and sensory evaluations, seventy two grades were used. Sensory evaluation of tobacco smoke for six attributes were scored on fifteen-point scale by $10{\sim}14$ expert panels trained to estimate smoking quality quantitatively. The major leaf chemical compounds to predict the sensory characteristics of smoke were ether extract for tobacco-like, nicotine for impact and total nitrogen/nicotine ratio for irritation, and total sugar for off taste & odor. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory characteristics of smoke from the leaf chemical compounds were 87.5 % for off taste & odor and $94.4{\sim}98.6\;%$ for tobacco-like, impact and irritation. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical compound contents were $5.9{\sim}8.3\;%$ in ether extract, $1.35{\sim}2.27\;%$ in nicotine and $1.17{\sim}2.24$ in total nitrogen/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory characteristics of tobacco smoke with a few selected leaf chemical compounds in oriental tobacco and to select the oriental tobacco leaves by means of enhancing the tobacco taste of cigarette.

• Toxicological Research
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• 제31권1호
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• pp.41-48
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• 2015

Owing to the increase in price of cigarettes in Korea, herbal cigarettes have received increasing attention as a non-smoking aid; however, its safety has hardly been studied. We analyzed some of the toxic components in the mainstream smoke of herbal cigarettes, performed a mutagenicity test on smoke condensates for safety assessment, and compared the results with the corresponding values of a general cigarette with the same tar content. Herbal cigarette "A" was smoked using automatic smoking machine under ISO conditions in a manner similar to general cigarette "T". The tar content measured was higher than that inscribed on the outside of a package. The mainstream smoke of herbal cigarette "A" did not contain detectable levels of tobacco-specific nitrosamines and nicotine. Carbon monoxide and benzo(${\alpha}$)pyrene contents in herbal cigarette "A" were higher than those in the general cigarette "T". The phenolic contents such as hydroquinone, resorcinol, and catechol in herbal cigarette "A" were higher than those in the general cigarette "T", but cresol contents in herbal cigarette "A" were lower than those in the general cigarette "T". The content of aromatic amines such as 4-aminobiphenyl in herbal cigarette "A" was higher than that in the general cigarette "T"; however, this difference was not statistically significant. On the other hand, 1-aminonaphthalene, 2-aminonaphthalene, and 3-aminobiphenyl contents in herbal cigarette "A" were lower than those in the general cigarette "T". The smoke condensates of herbal cigarette "A" exhibited a higher mutagenic potential than the condensates from the general cigarette "T" at the same concentration. We concluded that the mainstream smoke of herbal cigarette contains some toxic components, the smoke condensates of herbal cigarettes are mutagenic similar to general cigarette because of combustion products, and that the evaluation of the chemical and biological safety of all types of herbal cigarettes available on the market.