Table 2 -- Blend compositions used in panel tests. 



Test 



No. 



Cigarette 



Blend 



composition (Percentage)* 



Addit 



ives** 



HGF 



B M T LGF 



IV 



BMV 



1 



Control 



55 



35 5 5 - 



_ 



_ 





Test 



60 



35 5 



2.6 



9.4 



2 



Control 



50 



35 5 10 - 



^ 



_ 



Test 



50 



35 5 - 10 



5.3 



9.0 



3 



Control 



40 



35 5 20 



- 



- 





Test 



60 



35 5 - 



6.5 



11.0 



4 



Control 



75 



15 5 5 - 



- 



- 





Test 



80 



15 5 



2. 6 



9. 4 



* Blends composed of high grade flue-cured (HGF), bur ley (B), 

 Maryland (M), Turkish (T) and/ or low grade flue-cured (LGF) 

 tobaccos. Cigarettes in test No. 3 were 85 millimeters in 

 length and all others were 70 millimeters. 



**Micrograms of isovaleric (IV) or beta-methylvaleric (BMV) 

 acids added per cigarette. 



The panel tests on all cigarettes in table 2 showed that no 

 organoleptic differences could be detected between the test 

 and control cigarettes in each combination. These findings 

 indicate that isovaleric and /3-methylvaleric acids are impor- 

 tant constituents in the smoke flavor contributed by the Turkish 

 tobacco in domestic blends of cigarettes. In addition, these 

 constituents may contribute greatly to the distinctive aroma of 

 the sidestream smoke of Turkish cigarettes and blended ciga- 

 rettes containing Turkish tobacco. 



Stability 



Although isovaleric and /3-methylvaleric acids are not highly 

 volatile substances, it was of interest to determine the stability 

 of the acids under certain conditions. 



A series of stability tests was conducted on cigarettes con- 

 taining a blend of tobaccos (60 percent flue-cured, 35 percent 

 burley, and 5 percent Maryland) and the added acids (6. 5 micro- 

 grams isovaleric acid and 11. micrograms /3-methylvaleric 

 acid per cigarette). The cigarettes were sealed in standard 

 cigarette packages in the usual manner and then tested peri- 

 odically by the panel for changes in organoleptic properties. 



6 



