Natural products from tobacco (Nicotiana Tabacum) and thermally generated taste molecules in tobacco smoke

Subject of the present work was the elucidation of taste molecules generated through heating of selected tobacco precursors by combining instrumental-analytical and human-sensory techniques. alpha-2,7,11-cembratrien-4,6-diol generated bitter open-chained C20-isoprenoids and cembratetraene-monools. Heating tobacco polyphenols, namely chlorogenic acids and flavonol-glycosides, resulted in low-molecular phenols with astringent and bitter taste properties. Bitter 2,5-diketopiperazines were formed by heating proline-containing dipetides and proline-rich cell wall proteins.