抄録
The composition of roasted tobacco volatiles was compared with those of tobacco essential oil and cigarette smoke condensate. Tobacco essential oil gave a refreshing, sweet aroma in addition to a tobacco-like aroma. These aromas might be attributable to terpenoid compounds. Phenols in cigarette smoke condensate were much higher than those in roasted tobacco volatiles. By column chromatography of the roasted tobacco volatiles, components with burnt sugar-like aromas such as 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-2-methylpyran-4-one, and 4-hydroxy-2, 5-dimethyl-3(2H)-furanone were identified, and these are assumed to play an important role in the development of the aroma of roasted tobacco volatiles. Although the cigarette smoke condensate contained components with a burnt sugar-like aroma such as 2-hydroxy-3-methyl-2-cyclopentenone in much higher concentrations than roasted tobacco volatiles, their aroma was suppressed by coexistent components, probably volatile N-basic substances.
