Tobacco Flavoring Formulas

The flavorings added to cigarettes fall into two main categories:

1. Tobacco Modifying Flavors: Maltol, Macetone, Furanone Acetate, Furanone Isobutyrate, Maltol (80%), Ethyl Phenylacetonone, Butyryl Phenylacetonone, Phenylacetonol, Macetone, Cyclohexylpyrazine, Vanillin, Butylene, Theobromine, Chocolate Aldehyde.

2. Tobacco Long-Lasting Cooling Flavors: dl-Lactomenthyl Ester, L-Lactomenthyl Ester, Menthyl Monosuccinate, L-2-Pyrrolidone-5-Carboxylic Acid Menthyl Ester, L-Menthone Glyceryl Ketal, Menthyl Menthyl Derivative-AGA, Menthyl Acetate Propionate.

Generally, added flavorings include sugars such as white sugar, brown sugar, honey, glucose, and fruit juice extracts. They may also contain organic acids to adjust the pH of the tobacco leaves, such as citric acid, benzoic acid, and tartaric acid. (There is a sugar-to-alkali ratio.) Sometimes, non-sugar sweeteners are also added. The flavoring typically involves a combination of tobacco extracts, Maillard reactants, natural plant extracts, and many single flavoring ingredients (such as ethyl acetate, isoamyl acetate, phenylacetic acid, acetic acid, damascenone, vanillin, etc.) to create different cigarette styles when combined with different tobacco leaves.