75 



Flavouring. 



M 26 



1 



I BKi'^ff tii» pcirr one st»p tui^r&r. e^ojld 

 one widh to inp«r! an onertai robacco 

 noie lo a VlrginlayBurlfty bl^nj. iiiw acd'- 

 Ucx' or cnantat r»w matonim in mp ^ror 

 ing Di»ocNw*li prcdLtC« thrtreajtt. 

 Thio lo luot ooc cxemolc o* t^e n-i«rv fla 

 vojr nodrficBions which cer tie mace Dy 

 prop»'fy rrodIty(r>g trie oimnc o' raw maie- 

 1918 ooelireo 'o^ 'oconst tuTicn ' 

 Addlrlonaify, the excJuslve <Irrt>erly-Cl»rV 

 rocu'sLilu; ufiyfut;e&&'BQui^BinoctiBm 

 rjj ogom rn •o^'ti r^* Tinianoil QnoQi Tni« 

 It of portiCL ar tmportanc* from a flavcu' 

 poJni of-vlcw beocuA* th« flavour of t^n 

 *tniaTod ar^et l6 noi ofected by T^e 



TecNnlqiM 7- Cpaing Addition 

 T>ic acoonfl tconntquc fc modftylng th« 

 f!«vojr CT* r»con&titu:©d tobacco 5 via the 

 ■ddttlon df CBBlnga In ihls ease ihe ab 

 HCtjancy cnarnr'Br.a' c^ o* reconaT 'jiPd 

 tob»cco tn»«t ptay an l-nponant ro*o. 

 Tobio t ohowo T^o ponotrotion of propy 

 lera ufYCC>1. a» a f jnc: ori of tirr.o. 'or ! Vee 

 '.sDaccoft and a reconsriuteJ louaccu 

 shoat T>7i»s« CfitB cnr Pa assuned to dp 

 rBproaontsTivQ o* trg panetrstion of a 

 oas rg oeuca. 



It l6 dearry iius: ated ti^at tacodotiiulvu 

 tobacco sha«t Is stgnntcanrry mcB aDaor 

 08*^1 aunng the flr«t t'lrTy rri nut»» attar tha 

 apphoatlor orf propytcno glycol This o«n 

 bo axoUtned by a moro open physica' 

 Birurtim of Th» '^ccnj'tnu'ed tobacco 

 Curranry. ^IH induBtrtox appiioa caotnge 

 during rbc rooonatttLr'O'^ proooaa Thooo 

 caairga are ollhor pramlxod aad sant to 

 La by our dlarts or davaicpsdsnd aaded 

 m gh^n proportions Dy our atan Tn»t« 

 eating compoaltlona rnay Includa the 

 oIaooIooJ oorrpononta such aa cocoa. I 

 CLOrtco a^ara. acKJfr. tiul exTrocia aruj 

 humerrianr* Thmy n-^py ilao IndLXJo ftona 

 Ipss cnnvantlcnw' matoraia. notaofy lt>a 



I T« m»im»Jr« • 1i»vou» iaoo'»tory t^O apOClaHlVd pllO! plant tor lltVWjr 0#v« oprr^Bnt prejatm 



•faacltor"" (or proooccod) fiovou'o whio^* 

 ore euTQ'^Oy qo ring ir popjla''^ 

 IhfoughoLt the totuccc IfujLSiry 

 TTn csglng cof^iporwnia irp untrormly 9D- 

 piiad tc 'r>o inoal by care'ulty cortrolbr>g 

 tho variooo prodccUort poremeiers. Th« 

 comptnctlon of "m ocooalilu.od Lut>ac- 

 cc 9 a3»orb«ncy cn»raTeri(itiri a nng 

 %vTThlha special Lm inoj«rr'i09 impregna- 

 tion tachniqjoo y eld * noi produol with a 

 oeoicig, wtiich has penerraTcd t^m ortine 

 intarrvl o^ee! atructuro Dtis IscIciiciub 1& 

 Twira offwiv* rher a simp e aurrac? ap- 

 pticatKJi py aprayir^ 



Tscfinlqu* 3. riavourlng 

 Incorporation 



7ho third toohrKj JO for mod'tyng tho flo 

 vour of reconartnjiad tobacco le via the irv 

 clue uii of riavtjui't'oo. Tbeoe rna'.ertalodlf- 

 tn'tTDTi r:a^r\(}« hpraii*« m«y len/i tr^arto 

 TOfO pfonot-rced flavour nolei. Tie uie 

 of botorlool OKtroolo ouo^ 03 door 

 Tor^gue fe~'^Breek. 8t. John a bread and 

 Ifm beiBan-.a adu very ntoa. awfip' end 

 aliQ^Tiy apicy rtci'^9 to ff^o smplfo chorto- 

 ler ot reconetituted tobeooo. 

 Naturai ox:r»ct8 of tobacco may bo ue«d 

 •o onhoroo the Inhoront toboooo notoo of 

 tlo row molorialo. AdOrt'Oialhr thoOO ox- 

 f^rt** fT'Hy hR usptl rn arirl re-iair lohacco 

 rotes to the aboot virMon the raw moterial 

 coTvpoolTfon locW3 porioulor typo of ro- 

 beuco. 

 Aromeiic chcrr^lcalaand corr.pound^c fla* 



wtJL*ra fruiii IFia »«t:rlj& many Suppltera 



can po uftod xci moflffy the smoko cnertc- 

 tor r almoot arry ' avojr di'octioi. Sorro 

 oxoripioo ct !ho uoe of Thooo meTOf laio In- 

 cIlJo vanllBn. maltof and coumoiEn *o* 

 sweat noma iho pyrn/ noK for IncrMTsad 

 rooKleo/TooRtert notoR onfl Rorr^ pheno- 

 lic compounca fc ircroooJng rho amo»<y 

 ohQ'oorte' of "\Q abeot Addrtto^oly. oom- 

 pojrKlod cocoa and chocoiote flavouro 



nny t>«i unml lum Unm'jm Itnt l: :k. tin L:^<B rac- 

 ier o* Tno c%ninQ wniln pflorn. apricot one 

 otrewoer'y rievoure can poooi me ev^at 



2e 



