After a storage of 2 months, no changes in flavor were ob- 

 served. These studies are continuing. 



In another investigation, a series of cigarettes was pre- 

 pared by spraying the acids on the burley tobacco to be used 

 in the blend. The burley and other tobaccos used in the blend 

 were then blended for 5 hours in a vigorous tumbling operation. 

 Subsequently, the tobacco blend was made into cigarettes and 

 tested by the panel. No difference in organoleptic properties 

 was observed between these cigarettes and control cigarettes 

 in which the additives were injected from an acetone solution 

 in the usual manner. 



Other considerations 



Recently, there has been some interest in the addition of 

 chemical substances to the filters of filter-tipped cigarettes 

 to alter the flavor or other properties of the smoke. Also, 

 there has been some effort in developing nonvolatile tobacco 

 additives that release volatile flavoring agents on burning. In 

 the present study, the effect of adding the calcium salt of iso- 

 valeric acid to the filter of filter-tipped cigarettes was inves- 

 tigated superficially. Although the calcium salts are known to 

 decompose pyrolytically to ketones, it was felt that the moist, 

 acidic condition of cigarette smoke might effect some hydroly- 

 sis of the salt and release free acid. 



The calcium salt of isovaleric acid was prepared by the 

 following method: 0. 1 mole of the acid and 0. 05 mole of calcium 

 carbonate were added to 50 ml. of water and the mixture was 

 refluxed for 5 hours. Thirty ml. of benzene were added to the 

 reaction flask after cooling, and a benzene-water azeotropewas 

 continuously distilled into a trap from which the Water was sep- 

 arated. The salt was collected, washed several times with 

 ether, and dried in a vacuum desiccator for 3 days. Although 

 slightly low, the analytical value for the calcium content of the 

 product was considered satisfactory: calculated, 16.5 percent; 

 observed, 15.4 percent. The addition of approximately 0.5 

 milligram of this calcium salt to the filter of a filter-tipped 

 cigarette produced some change in the flavor of a cigarette 

 containing only flue -cured, burley, and Maryland tobaccos. 

 The test panel reported the taste to be "different" than a con- 

 trol cigarette without added calcium salt and "somewhat simi- 

 lar to but not identical" with a control cigarette containing all 

 four tobacco types. 



Some difficulty was encountered in the synthesis of calcium 

 /3-methylvalerate by the above method and work on this problem 

 is continuing. 



