The effects of sugars and organic acids on quality of tobacco
1984
Lee, T.H. | Jo, S.H. (Korea Ginseng and Tobacco Research Inst., Suwon (Korea R.))
Six kinds of sugars (maltose, sucrose, glucose, fructose, mannose and lactose) and four kinds of organic acids (malic, tartaric, lactic and citric) were added by 2-10% for the former and 0.2-1.8% for the latter to flue-cured leaf tobaccos of inferior quality, and treated at 135 deg C for 10 minutes to examine the effect on deliveries of tar and nicotine in smoke, variation of smoke pH and smoking taste. The addition of mixture of sugars and organic acids (glucose 4% + lactic acid 0.8% + tartaric acid 0.2%) and then the successive heat treatment for 10 minutes at 135 deg C improved greatly the quality of flue-cured leaf tobacco, nicotine was reduced to 16-29%, and pH changed from 6.46 to 6.14
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