Tobacco Documents Online

~ ~ mmB~ c~ c~ _~ C~

Group Research & Development Centre, British-American Tobacco Co. Ltd., SOUTHAMPTON. BCH/KJG/VS/RA/46E EFFECTS OF CHANGES IN TEMPERATURE AND RELATIVE HUMIDITY ON TWO LOW DELIVERY CIGARETTES PART I: CHANGES IN SENSORY PROPERTIES REPORT NO. RD.1937 RESTRICTED - R&D-L068-83 6.9. 1983 AUTHORS: B.C. Harding K.J. Gough V.F. Stephan GROUP LEADERS: R.P. Ferris R.B. Dagnall ISSUED BY: D.E. Conway DISTRIBUTION: Dr. L.C.F. Blackman Copy No. 1, 2, 3 Dr. R.A. Sanford " " 4, 5 Dr. P.J. Dunn N " 6 Mr. R.S. Wade u " 7,-8, 9 Mr. R.G. Nicholls " " 10, 11 Herr E. Rittershaus n " 12 Dr. F. Seehofer " " 13 Dr. C.J.P. de Siqueira " " 14 Mr. W. Van Putten " " 15 Mr. R.F. Gi]derdale " " 16 Library " " 17, 18 COPY NO. ~- qD ]983 British American Tobacco C0. Ltd. Tbls report must not be copied or shown to unauChoriscd persons. cz) 0b

Group Research & Development Centre, British-~i~erican Tobacco Co. Ltd., SOUTHAMPTON. BCH/KJG/VFS/RA/46E 6th September, 1983 EFFECTS OF CHANGES IN TEMPERATURE AND RELATIVE HUMIDITY ON TWO LOW DELIVERY CIGARETTES PART I: CHANGES IN SENSORY PROPERTIES REPORT NO. RD.1937 RESTRICTED EXECUTIVE SUMMARY This report describes the initial stage of an overall pro- gramme to determine the effects of environmental temperature and relative humidity on the subjective properties and s~mke delivery chemistry of two low delivery commercial cigarettes; an American blended and a U.K. Virginia product. Consistent changes in smoker's perception of the sensory properties are reported, depending on the environmental temperature and relative humidity. From these findings it is recommended that to facilitate cross-checks or sensory evaluation in general it would be advisable to control the temperature and relative humidity of all smoke panel rooms throughout the group. The results are also important to marketing within countries with wide climatic variation in that increasing temperature decreases Impact and Mouthfull and increases Draw Effort. The consequence of increasing relative humidity is to decrease Impact, Draw Effort and Mouthfeel, and to increase Mouthfull and Acceptability. As the effects of both variables were independent of smoker or cigarette type, the results can be assumed to be genera|i- sable to other smokers and to other low delivery cigarettes. -i- © 1983 Drili~h Am~ri~c.n Tobacco Co. Lid. This report must not be copicd or shown to unauthorised persons. O'J 00

Relatively large changes in temperature and humidity are necessary to produce changes in low delivery cigarettes which are readily detected by smokers. This has further implica- tions for the comparison of sensory evaluations in those countries with a highly variable climate and on the BAT Taste and Flavour Network. -ii- © 1983 British Amcfican Tobacco Co, Lid. This report must not b¢ copicd or shown to unauthoriscd persons. Cmm---- O~ Co 00 O~ 1'0

, f "T i Group Research & Development Centre, British-American Tobacco Co. Ltd., SOUTHAMPTON. BCH/KJG/VFS/RA/46E 6th September, 1983 EFFECTS OF CHANGES IN TEMPERATURE AND RELATIVE HUMIDITY ON TWO LOW DELIVERY CIGARETTES PART I: CHANGES IN SENSORY PROPERTIES REPORT NO. RD.1937 RESTRICTED R&D-L068-83 c.5~ Y • TECHNICAL ABSTRACT A U.K. flue-cured low delivery brand, and a U.S. blended delivery brand were taken from their respective markets and selected for weight, ventilation and pressure drop. The cigarettes were sensory evaluated under both ambient and twenty-five different levels of environmental conditions pro- duced by combinations of temperature and relative humidity within an environmental chamber. For all evaluations, in- house smokers used the DELTA method for assessment of low delivery cigarettes. Strict safety precautions were maintained under all environ- mental conditions and, prior to smoking, the subjects acclimatised to the prevailing conditions. Sensory evaluation data were transformed using principal component analysis and analysis of covariance to show the effects due to changes in temperature and relative humidity as well as the relative contribution of the variables. Results show that the sensory properties of the cigarettes were affected by temperature and relative humidity variabi- ]ity and that these effects were independant of smoker and -iii- O 1983 Brltish Anlerican Tobacco Co. Lid. This reporl must not b~ copied or shown io unauthorised persons. fJl

! i~¸' ~!i!~ -i ! ,ik~¸ ~ L cigarette type. On the Mouthfull, Draw Effort, Mouthfeel, Impact and Acceptability assessment parameters, the effects are independent of the other variable whilst for Nosefeel and Throatfeel the effects of one variable depends upon the level of the other variable and vice versa. In addition to the direct effect in the market place there are precautions to be taken in the use of Taste and Flavour Panels.. KEY WORDS Temperature Relative Humidity Environmental Conditions Controlled Environmental Room Low Delivery Cigarettes Panel Testing Smokers ~ensory Perception Subjective Assessment DELTA Statistical Analysis INGRID Principal Component Analysis Analysis of Covariance -iv- (~ 1983 British Amer:.can TobacLo Co. Lid. This re~or~ must nol be copied or shown to u.au~orised persons.

-1- INTRODUCTION Currently, little is known about the effects of environmental temperature and relative humidity on the sensory properties of low delivery cigarettes. A study was undertaken by Brown & Williamson (I) in 1971 which showed that WOODROSE assessments, and per puff tar and nicotine deliveries, could be correlated with the moisture content of tobacco. In 1972 GR&DC (2) investigated the effect of changing temperature and relative humidity on the smoke delivery chemistry of high delivery cigarettes. The cigarettes examined were plain and filter versions of Blend 48 and an American ~blended product. Results indicated that substantial increases in tar, TNA, CO and phenols occurred as temperature decreased from 40°C to O°C. The converse was true for nitric oxide delivery. Of the smoke constituents investigated, only water, which decreased, was affected by a decrease in relative humidity from 95% to 10%. These results suggest that inter-territorial sensory evaluation may produce discrepancies between results that are in part due to variations in environmental conditions. Also if the effect of variations in temperature and relative humidity on smoke constituents is recognised by smokers it may be misleading in the absence of an understanding of these effects to formulate blends and design cigarettes in one territory for another part of the world. Within GR&DC there is a temperature and relative humidity controlled environmental chamber. This facility was used throughout a research programme designed to determine the effects of environmental temperature and relative humidity on (a) the subjective properties and (b) the smoke delivery chemistry of two low delivery cigarettes. A further phase O 1983 British American Tobacco Co. Lid, This report must not be copied or shown to unau~horised persons. f,/1 Q0 ~r[~¸

-2- of the programme is to investigate all relationships between these sets of results. It is the purpose of the present report to describe the first stage in this overall programme, designed to answer the following question: What changes can be detected in the subjective impression received from low delivery cigarettes as evaluated by smokers sampling under varied temperature and relative humidity criteri a? RESEARCH METHOD ';~ :~ ; ' Cigarettes . : .. Work was based on a BAT (UK&E) Virginia low delivery product and a B&W blended low delivery cigarette. All cigarettes used in the project were selected for weight, ventilation and pressure drop. ~, ~, . .< Environmental Conditions >~" ~ "-, The cigarettes were evaluated within the GR&DC environmental chamber, details of which appear in Appendix I. A twenty-five cell matrix design was used and the cigarettes were smoked at environmental conditions according to the ranges shown in Table 1. ¢' 1983 British American Tobacco Co. Lid. This report must not be copied or shown to unauthorised person~. k UI

• ? " • 7:/ : 'i -3- TABLE 1 Relative Humidity (%) 15 35 55 75 95 ;, ..... ~ Temperature (°C) 0 10 20 30 10 12 20 4 23 2 3 Ig 18 7 1 g 6 8 24 5 15 22 14 17 40 16 11 21 13 25 The order of smoking sessions was randomised and is shown within the above matrix. . ~ , ,-" .~ ~ -~.:~ - _ " - All subjects involved in this project were given a medical examination prior to the commencement of the work and a further medical check on every occasion they entered the environmental chamber. During extreme conditions all subjects were monitored for aural temperature. The required safety range for aural temperature was maximum 102°F (39°C) and minimum 96°F (35.5°C),were a subject's temperature to move above or below this range they would be immediately removed from the chamber. Following all tests it was stipulated that subjects did not return to normal work areas until their temperature, pulse rate, respiration and blood pressure had stabilised at the same level as prior to entering the environmental chamber. Further, shower facilities were available to the subjects to help facilitate recovery. ~) 1983 British American '['ohacco Co, Lid. This report must not be copied or shown Io unauthorised persons. 0o

i -4- Sensory Evaluation The approach used to compare the sensory properties of cigarettes at each environmental condition was the in-house DELTA assessment of low delivery products. Cigarettes were smoked within each of the twenty-five environmental conditions and evaluated according to the usual set of DELTA assessment parameters (3). Experimental Procedure The same nine trained subjects were used for all twenty-five smoking sessions. Each session began with the subjects assessing two clgarettes, one of each brand, at ambient environmental conditions. The subjects then entered the environmental chamber where they remained for at least one hour to acclimatise to the prevailing conditions prior to any sensory evaluation. The cigarettes to be assessed were taken into the environmental chamber at the same time as the subjects entered. As the cigarettes were enclosed in glass phials, they equilibrated to the temperature of the room, but were unaffected by the relative humidity until their exposure for evaluation. At the end of the acclimatisation period both low delivery products were evaluated using the DELTA assessment parameters on a 0-5 scale of sensory magnitude. Analysis Method Analysis was carried out using INGRID, the standard analysis method for DELTA panel assessments. This version of a principal component analysis established tables of relationships between environmental conditions and O 1983 British American Tobacco Co. Ltd. This report must not b¢ copied or shown to unauthoris¢d persons. i .q :iili mL------'t'Ir Om