ISBN 978-3-8439-3975-1

978-3-8439-3975-1, Reihe Lebensmittelchemie

Michael Meitinger
Odorants thermally generated from Nicotiana tabacum and correlation with precursors in the leaves of the varieties Virginia, Burley and Oriental

265 Seiten, Dissertation Technische Universität München (2018), Softcover, A5

Zusammenfassung / Abstract

During smoking, a wide variety of toxicologically relevant compounds is produced. The formed amounts can be minimized in so-called e-cigarettes by reducing the combustion temperature, but desired odorants are simultaneously influenced in their generation. Formation pathways for twelve important odor-active substances were clarified in the dissertation, depending on the content of odorless flavor precursors, e.g. amino acids, sugars, Amadori compounds, phenolcarboxylic acids, proteins, inorganic compounds and sucrose esters. The concentrations of precursors in different Nicotiana tabacum varieties were also contrasted.