抄録
Various organoleptic characteristics of cigarette smoke, such as aroma, taste, harshness, offensive odor and taste, strength and dryness, were measured by sensory test using more than fifty kinds of flue-cured tobacco leaves. The results were compared with those of chemical and gas chromatographic analyses of the particulate matter in the smoke. The correlations between each evaluation characteristic and each analytical value were computed and simple equations for tobacco evaluation were set up. The equations obtained were considered to be available for the evaluation of tobacco quality instead of the sensory test, although their applications to lowgrade samples seemed to need further modifications.
