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The Trend of Cigarette Design and Tobacco Flavor System Development

  • Wu, Jimmy Z.
    • 한국연초학회지
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    • 제24권1호
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    • pp.67-73
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    • 2002
  • In light of addressing consumer health concern, coping with anti-tobacco movement, and promoting new product, tobacco industry is actively pursuing to make a new generation of cigarettes with low tar and nicotine deliveries, and less harmful substances. Low tar and low nicotine cigarettes increases their market shares dramatically world wide, especially in KT&G, multinational tobacco companies, EU countries, even in China regulated by CNTC to set up yearly target to lower tar and nicotine deliveries. On the other hand, to design a new cigarette with reduced harmful substances begins to gain speed. The "modified Hoffmann list" publishes thirty plus substances in tobacco leaf and main smoke stream, which is the prime suspect causing health problems. Various ways and means are developed to reduce such components including new tobacco breeds, new curing method, tobacco leaf treatment before processing, selected filtration system, innovated casing system to reduce free radicals, as well as some non conventional cigarette products. In TSRC held this year, the main topic is related to reduce tobacco specific nitrosamines in tobacco leaf. The new generation of cigarette is in the horizon. It still needs a lot help to produce commercial products with satisfied taste and aroma characters. The flavor industry is not regulated by many governments demanding which ingredients might or might not be for tobacco use. However, most of the cigarette companies self impose a list of ingredients to guide flavor suppliers to design flavors. Unfortunately, the number of ingredients in those lists is getting shorter every year. It is understandable that the health is not the only reason. Some cigarette companies are playing safe to protect the company from potential lawsuit, while others are just copying from their competitors. Moreover, it is obvious that it needs more assistance from casings and flavors to design new generation of cigarettes with missing certain flavor components in tobacco leaf and main smoke stream. These flavor components are either non-existed or at lower level at new form of cured tobacco leaf or filtered in the main smoke stream along with reduced harmful substances. The use of carbon filters and other selected filtration system poses another tough task for flavor system design. Specific flavor components are missing from the smoke analysis data, which brings a notion of "carbon taste" and "dryness" of mouth feel. It is ever more demanded by cigarette industry to flavor suppliers to produce flavors as body enhancer, tobacco notes, salivating agents, harshness reducer, and various of aromatic notes provided they are safe to use. Another trend is that water based flavor or flavor with reduced ethanol as solvent is gaining popularity. It is preferred by some cigarette companies that the flavor is compounded with all natural ingredients or all ingredients should he GMO free. The new generation of cigarettes demands many ways of new thinking process. It is also vital for tobacco industry. It reflects the real needs for the consumers that the cigarette product should be safe to use as well as bearing the taste and aroma characters smokers always enjoyed. An effective tobacco flavor system is definitely a part of the equation. The global trend of tobacco industry is like trends of any other industries lead by consumer needs, benefited with new technology availability, affected by the global economy, and subjected for various rules and regulations. Anti-tobacco organizations and media exceptionally scrutinize cigarette, as a legal commercial product. Cigarette is probably the most studied commercial product for its composition, structure, deliveries, effects, as well as its new developmental trend. Therefore, any new trend of cigarette development would be within these boundaries. This paper is trying to point out what it would be like for tobacco industry in the next few yews and what concerns the tobacco industry. It focuses mostly on the efforts to produce safer cigarettes. It is such a vital task for the tobacco industry and its affiliate industries such as cigarette papers, filters, flavors, and other materials. The facts and knowledge presented in this paper might be well known for the public. Some of the comments and predictions are very much personal opinion for a further discussion.

농산물 중 살균제 Fluoxastrobin의 시험법 개발 및 유효성 검증 (Development and Validation of an Analytical Method for Fungicide Fluoxastrobin Determination in Agricultural Products)

  • 이소은;이수정;구선영;박채영;신혜선;강성은;이정미;정윤미;장귀현;문귀임
    • 한국식품위생안전성학회지
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    • 제37권6호
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    • pp.373-384
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    • 2022
  • 플루옥사스트로빈은 Strobilurus 속의 버섯에서 추출한 천연물을 기반으로 개발된 살균제로서 곰팡이성 질병 방제에 효과적이다. 잔류물의 정의는 유럽(EU), 미국(EPA), 일본(JFCRF)에서는 플루옥사스트로빈과 플루옥사스트로빈 Z 이성질체의 합으로 정의하고 있으며, 감자, 대두 등 90품목에 대하여 0.01-60 mg/kg으로 잔류허용기준이 설정되어 있다. 코덱스(CODEX)와 국내에는 잔류허용기준이 설정되어 있지 않음에 따라 본 연구에서는 추후 국내·외 수입 및 재배 농산물 중 플루옥사스트로빈에 대한 잔류허용기준 준수 여부 확인을 위한 시험법을 개발하고자 하였다. 전처리 과정은 플루옥사스트로빈의 물리·화학적 특성을 고려하여 QuEChERS법을 이용한 추출 및 정제방법으로 최적화하였으며, LC-MS/MS를 이용하여 시험법을 개발하였다. 추출 용매는 아세토니트릴로 하고, MgSO4 및 PSA를 이용하여 정제과정을 확립하였다. 대표 농산물 5종에 대해 0.01, 0.1 및 0.5 mg/kg의 처리농도로 실험을 진행한 결과, 플루옥사스트로빈 및 플루옥사스트로빈 Z 이성질체의 결정계수(R2)는 0.998 이상이고 플루옥사스트로빈의 평균 회수율(n=5)은 75.5-100.3%, 플루옥사스트로빈 Z 이성질체는 75.0-103.9%이었다. 상대표준편차는 플루옥사스트로빈이 5.5% 이하, 플루옥사스트로빈 Z 이성질체가 4.3% 이하로 확인되었다. 또한 시험법의 유효성을 확인하기 위해 외부 실험기관인 광주지방식품의약품안전청과의 실험실간 검증을 진행하였으며, 검증 결과 두 실험실간의 회수율은 플루옥사스트로빈의 경우 80.3-101.4%, 플루옥사스트로빈 Z 이성질체는 80.2-105.0%이었고, 상대표준편차는 모두 18.1% 이하로 정확성 및 재현성이 우수함을 확인할 수 있었다. 따라서 본 연구 결과는 CODEX 가이드라인(CAC/GL 40-1993, 2003) 및 식품의약품안전평가원의 가이드라인(MFDS, 2016)에 만족함에 따라 공정시험법으로 활용 가능할 것이다.