Abstract: This invention provides smoking compositions which contains a 6-substituted hexahydrobenzofuranone flavorant additive.Under cigarette smoking conditions the flavorant additive enhances the aroma and flavor of the cigarette smoke.

Abstract: This invention privdes novel heteroaromatic compounds, and smoking compositions which contain an invention heteroaromatic compound as a flavorant-release additive as illustrated by the following additive structure: ##STR1## Under typical cigarette smoking conditions, 2-isopropylpyrazine and acetophenone are released as pyrolysis products, and enhance the flavor and aroma of the mainstream and sidestream smoke.

Abstract: A culture of microorganisms requiring oxygen but capable of living anaerobically while using nitrates and/or nitrites as oxygen source, which are brought to their exponential growth phase under anaerobic conditions, and are made to react under like conditions on the nitrates and/or nitrites, until the nitrates and/or nitrites are reduced to the desired level and the effect of the microorganisms is then stopped.

Abstract: High temperature processes and thermophilic organisms for use in those processes for reducing the levels of certain nitrogen-containing compounds in tobacco materials. Tobacco materials are contacted with at least one thermophilic organism characterized by an anaerobic, dissimilatory, metabolic pathway for denitrification of tobacco materials under anaerobic and high temperature conditions that promote such metabolism. Tobacco materials treated in accordance with these high temperature processes and thermophilic organisms, when incorporated into a smoking product, deliver a significantly reduced amount of oxide of nitrogen in smoke. Moreover, such tobacco materials also afford the product of other tobacco products having lower amounts of nitrates and other nitrogen-containing compounds.

Abstract: Process for the start-up of high-temperature processes for the denitrification of tobacco materials via an anaerobic dissimilatory metabolic pathway of thermophilic organisms. The process advantageously permits the induction of denitrification activity through the use of a seed culture which, itself, is the product of a previous thermophilic denitrification treatment of the same type as that to which the start-up process is directed.

Abstract: An improved method of reducing the nitrate, nitrite and ammonium compound content of an aqueous tobacco extract employing microorganisms is described. The nitrates, nitrites and ammonium compounds are eliminated on a continuous basis via an aerobic assimilatory metabolic pathway by introducing aqueous tobacco extract and necessary additives into a work mixture, containing suitable microorganisms, at a dilution rate which does not exceed the growth rate of the microorganisms while withdrawing a portion of the work mixture at a rate such that the volume of the work mixture remains constant. Optionally the biomass may be removed from the withdrawn mixture.

Abstract: Burley tobacco when cured is sought after as a component of commercial cigarette blends. The inventors have found that, to avoid its less desirable features, one may replace Burley with cured bright tobacco which has been heated in the presence of ammonia at moderate temperature.

Abstract: Cut tobacco is treated with a supersaturated aqueous solution of calcium citrate and excess moisture is removed. The result is a significant increase in the filling power of the cut tobacco.

Abstract: A process for reducing the content of nitrate and/or nitrite salts contained in tobacco is disclosed whereby tobacco is treated, under controlled aerobic conditions, with microorganisms capable of degrading nitrates and/or nitrites to other nitrogen-containing compounds, such as proteins and amino acids.

Abstract: An improved process for the reduction of the nitrate content of tobacco materials via dissimilatory denitrification is disclosed wherein more rapid reduction of nitrate to nitrogen gas is effected by utilizing a vacuum during incubation. The process comprises inoculating nitrate-containing tobacco material with a microorganism capable of dissimilatory denitrification and thereafter incubating the tobacco material under conditions whereby the nitrate is reduced to nitrogen gas via dissimilatory denitrification while applying a vacuum.

Abstract: A method for producing tobacco flavors which comprises the steps of hydrolytically degrading into amino acids the proteins of biomass produced by the assimilation of low molecular weight nitrogen compounds from an aqueous tobacco extract, isolating the amino acid mixture and converting that mixture into flavors by the use of reducing sugars and heat. The flavors of this invention may be added to smoking products to improve their aroma and taste.

Abstract: Microbial degradation of nitrates in a tobacco extract takes place in a first fermenter under exponential growth conditions of the micro-organisms employed and subsequently in a second fermenter under stationary growth conditions of the degrading micro-organisms. In the first fermenter, carbohydrates are added, while in the second fermenter the depot carbohydrates which the micro-organisms have stored in the first fermenter are utilized.

Abstract: A rod-like smoking article with a rod-like mouthpiece core at the mouth end of a tobacco rod, the entire periphery of the mouthpiece core being enveloped by an adhered wrapping paper which is suitable for contact with the lips and which overlappingly follows a covering paper surrounding the tobacco rod and with secondary air channels covered by the wrapping paper on the periphery of the mouthpiece core and an apparatus for producing such an article.

Abstract: A method and apparatus for steam injection of tobacco bales for use in the opening process. In the apparatus, at least one orificed steam injection plate is brought in flush contact with a tobacco bale that is stationary or in motion and steam is caused to emit from the orifice and is thereby injected into the bale moistening, conditioning and loosening the bonds between the tobacco leaves. In the method, as the tobacco bale is conveyed past the steam injection orifice plate, the plate is moved in flush contact therewith, steam is supplied to the plate and emits therefrom through the orifices to penetrate the tobacco bale. The bale so conditioned is subsequently broken up by a rotating cylinder.

Abstract: A non-volatile source of ketone to flavor tobacco smoke is provided by a .beta.-ketocarboxylic acid ester of a sugar or related compound. The ester is applied to the smoking material and remains in place until the burning coal releases the ketone.

Abstract: In one of its embodiments the present invention provides a smoking composition which contains a novel type of bicyclic acylpyrazine flavorant additive as exemplified by 2-acetyl-5,6,7,8-tetrahydrocyclohexa[b]pyrazine: ##STR1##

Abstract: This invention provides foodstuffs which contain a substituted-heterocyclic compound as a flavorant additive.In one of its embodiments this invention provides food compositions which contain a substituted-pyrazine flavorant additive such as 2,3-dihydroxy-2,3-dimethyl-1,4-bis(3,5,6-trimethyl-2-pyrazinyl)butane: ##STR1## .

Abstract: This invention provides tobacco compositions which contain a hydroxy-substituted carboxylate compound as a flavorant additive.In one of its embodiments, this invention provides tobacco compositions which contain a hydroxy-substituted alkanoate flavorant additive such as ethyl 2-(2-butyl)-3-hydroxy-3-methyl-3-phenylpropionate: ##STR1## Under smoking conditions the above illustrated hydroxy-substituted alkanoate additive and its pyrolysis products flavor the mainstream and sidestream smoke.

Abstract: A method for quickly conditioning a mass of tobacco uniformly throughout the mass with steam for the purpose of moisturizing and heating the tobacco evenly throughout.A probe is provided to be inserted within the mass of tobacco for drawing a vacuum while steam is applied to the tobacco mass.A temperature sensor is mounted on the probe to indicate the temperature of inner mass of tobacco.Steam is applied until a desired temperature is sensed at the sensor. The application of steam is continued at that temperature for a period adequate to moisturize and sterilize the tobacco throughout.

Abstract: In one of its embodiments this invention provides a smoking composition which contains a novel type of flavorant additive as exemplified by polymerized ethyl 2-propenyl 2-(2-butyl)malonate: ##STR1##