Author: Murray Senkus MSR, 1966, No. 9 To: Dr. W. M. Bright September 28, 1966 Rez Monthly Research Report BIOLOGICAL RESEARCH DIVISION - DR. NIELSON, MANAGER I._Sweeter Com Syrup Sucrose (table sugar) is a well knovn sweetening agent vith high nutritive value. It is obtained by extraction of sugar cane. Dextrose (sonetines referred to as glucose) is obtained by hydrolysis of corn starch, and is the major component of corn syrup. Its nutritive value is as good as that of sucrose; hovever, it is not as sueet. We are currently interested, therefore, in preparing a sweetening agent from com starch syrup whose sweetness would be comparable with that of a sucrose syrup. ‘A promising approach to this problem is the conversion of dextrose to fructose (also known as levulose), Fructose is considered to be a little sweeter than table sugar. The conversion of dextrose to fructose can be achieved by means of the enzyne glucose isomerase. The enzyne can be synthesized by various microorganisas, The screening of various microorganisms for their ability to produce the desired enzyme (glucose isomerase) was started earlier this year. Of the various cultures of m roorganisus vhich have been examined, our culture 2453 1s the best source of glucose isomerase at the present tine. Glucose, in a water solution, has been converted in good yleld (50%) to fructose. The resulting solution is considerably sveeter than the starting glucose solution. ‘The above results indicate that it may be possible to increase the sweetness of corn syrup by the enzymatic conversion of glucose present therein to fructose. Work on this problem is continving. B. CHEMICAL RESEARCH DIVISION - DR. C. B. TEAGUE, JR., MANAGER 1, _The Chemica! Composition of Cigarette Smoke Our Biological Division has undertaken study of the responses of bio- logical systems to tobacco smoke. Present work is concerned with development of methods for detection and measurenent of various types of activity. In support of this study the Chenical Division has developed several detatled fractionation procedures and is supplying samples of the various smoke frac~ tions. To date, 8 such fractions from Company, experimental and competitive brand cigarettes have been prepared for evaluation. LEES 0970SLees on of Natural Maple FI, 1 Most of the natural flavoring components of maple syrup remain unknown despite: the investigative effortssofmanyworkers,.Various,aptificial, meple, flavor mixtures are available commercially but none of these”really appFoach”” the delightful, delicate flavor and aroma of high-quality natural maple syrup. Knowledge of the components responsible for the flavor and arona of natural maple syrup vould permit use of reconstituted maple flavorants in the various Penick & Ford products and in other food and beverage products. Additionally, such flavorants might be used to impart unique and desirable flavors to tobacco products. Accordingly, study of the composition of natural maple flavor was undertaken. A 100-gallon sample of pure top-quality Canadian maple syrup was pressure cooked under carefulty controlled conditions for flavor enhancement and vas then diluted with water and extracted with chloroform. Concentration of the chloroform extract gave 27 g. of flavor concentrate. Fractionation of this concentrate has resulted in isolation of 24 components, 18 of which have been identified. Data on twelve of these isolates which have flavoring properties are given in the accompanying table; the remaining twelve {solates are fatty acids vhich contribute little or no flavor or aroma, MAPLE SYRUP FLAVOR CONSTITUENTS ISOLATED IN THIS LABORATORY Nane of Compound Reported in or Cole Designation ‘Literature Flavor Properties Remarks cyelotene Yes Used in artificial flavorants, slightly bitter maple taste a-Hydroxynethy1-2- No Dried Prunes note, slightly unpleasant furfural when concentrated Syringeldehyde Yes Sweet, mild vanillin-1ike Vantin Yes Vanilla ALloaaltot No Mild, fresh baked bread eroma 2-tlydronyacetyfuran No Mild, sweet maple syrup aroma 2,6-Dimethorybenzoquinone _-«-Yes#—Snoked bacon aroma, hickory Syringoyl methyl ketone Yes Aromatic ketone, sueet, pleasant soi No Aromatic aldehyde; structure unknown soz No Arongtte Ketone: structure union oon No Sveets pleasant aroma 5 $098 ~ No Maple syrup note, very good light 3 vanillin-type aroma ‘Reported found in maple sap only. ynieaeeitonie bon a bad anaRe aah ei Sig it BOI ammo,Naturai maple ftavor is believed to result from a mixture of flavorful compounds rather than from a single characteristic flavorant. When our iso- lation and characterization studies have been completed, it should be possible to prepare a reconstituted maple flavor formula using the flavoring conponents a “found? Se SEE SES NEBR SR ut real i Cz ANALYTICAL RESEARCH DIVISION ~ DR. P. C. MARKUNAS MANAGER I, Determination of Nicotine and Solids Contents of Cigarette Smoke We have been folloving the Ogg procedure in determining the solids and nicotine contents of cigarette smoke. Most of the manipulations are clearly stated in the published Ogg procedure. In particular, for puffing the ciga~ rette, the method specifies the following: puff duration - 2 seconds puff voluie - 35 cube centimeters puff frequency - 1 puff per minute ‘The various industrial laboratories of the tobacco industry use different methods of achieving the above puffing characteristics. We have been using the so-called falling water coium technique to obtain a puff, as does one other industrial laboratory. A third laboratory uses a piston, and a fourth laboratory obtains the puff by means of intermittent suction. It ds of interest for us to determine whether the nicotine and solids valves will vary with the method of puffing. Accordingly, we have asseubled two other devices for puffing cigarettes. Solids and nicotine values for smoke are now being determined using (1) the falling water column, (2) the piston, and (3) the suction devigg co puff cigarettes. Preliminary results indicate that the values will vary vith the method. Accordingly, 1f one analytical laboratory is expected to obtain the sane values a6 another laboratory for nicotine and solids in cigarette suoke, it appears that it vill be necessary to use the same type of puffing device in both laboratories. Study of puffing techniques is continuing. $ D. STANDARDS & QUALITY CONTROL DIVISION - MP. J. L. KEATON, MANAGER $ I, Nicotine and Solids Content of Cigarette Brands o The results of nicotine and solids tests on tobacco and smoke of our ° cigarette brands for August 1966 are shown in the following teblet X Nicotine in Nicotine in Seoke Solids in Smoke Tobacco sgs./cig. Mas. /ets, hug. Auge Bug. Aug. July ‘ug. Aug. July Range A Range Av. Av. _Range AV. Av. cameL Tis5-1.71 1.62 1.29-1,36 1.33 1.40 24.1-26.9 26.5 25.0 WINSTON 1.47-1,61 1.53 1,17-1,27, 1.21 1.24 20.4-22.1 21.2 21.9 SALEM ‘1.57-1.80 1.69 1,28-1.36 1.31 1.31 21.0-22.2 21.8 21.7 BRANDON 2:70-1.70 1:70 1580-1187 1.86 1185 31.5-32.4 32:1 32.4 TEMPO ‘1,58-1.69 1.64 1,34-1.36 1.35 1.30 20.9-22.0 21.4 21.2 CAMEL FILTER 1,51-1.69 1.59 1,50-1.54 1.52 1.55 26.6-28.8 27.6 27.7oe IL, Nicotine Content of Smoking Tobacco Brands The results of nicotine tests on our smoking tobacco brands for August! 1966*ehoived’ the“ fol 1 own gY BARNS irs tle aR IRR ucts tebe i % Nicotine in Tobacco ‘ugust Aug. July Range Av. _AV. CARTER HALL (Pouch) 1.56 1.57 i GEORGE WASHINGTON (Pouch) 1.57 1.55 : MADEIRA MIXTURE (Pouch) 14s 1.39 PRINCE ALBERT (Pouch) : 1,631.63 PRINCE ALBERT (Tins) 1641.68 IIL, Aldehyde Analyses for TEMPO Cigarette Smoke The results of tests on smoke of TEMPO cigarettes during August 1966 ate shown below. August Aug. July 1965 Range A Av. _Ave Acrolein, micrograns/cig. 57.0 - 87.0 64.2 80.2 62.4 Acetone, ‘micrograns/cig. 220.0 = 321.0 256.0 309.0 307.8 | Acetaldehyde, micrograms/cig. 369.0 - 511.0 408.0 480.0 545.5 | E._ SCIENCE INFORATION DIVISION - DR. F.C. COLBY, MANAGER | The Library functions are continuing. ; i i MSthas Cc: Mr. Colin Stokes Mr, David S. Peoples ones o9zos ese Sa LSI De rt