| 摘要 |
The organoleptic properties of tobacco prods. are improved, augmented or modified by adding 6-methyl-3,5-heptadiene-2-one (I) and/or 3,5-octadiene-2-one (II). (I) and (II) are generally added in amt. of 10-200 ppm, but amts. ranging from 1 ppm to 10% can be used. (I) is described in SU 138612 and (II) in BE 660099. Cpds. (I) and (II) impart "shape" and various flavour and aroma notes (e.g. sweet, nutty, chocolate-like or "smoke") to tobacco smoke. |
