Product Design
Effects of Changes in Temperature and Relative Humidity on Two Low Delivery Cigarettes Part I: Changes in Sensory Properties
Abstract
Describes initial studies of the effects of temperature and humidity on subjectives and smoke delivery of two low delivery cigarettes. Cautions sensory testing should be done in controlled environments as results are important to marketing in countries with wide variations in climatic conditions. States increases in temperature decrease impact and mouthful, while increasing draw. Indicates relative humidity decreases impact and draw but increases mouthful and acceptability. Reports and analyzes findings and says: "large changes in temperature and humidity are necessary to produce changes in low delivery cigarettes which are readily detected by smokers."
Fields
- Author
- Gough, K.J.
- Harding, B.C.
Defense- Stephan, V.F.
- Harding, B.C.
- Recipient
- Blackman, Lionel C.F., Ph.D. (BATCo Executive Dir., GR&DC Dir. )Lionel C.F. Blackman was a BATCO Executive Director, and director of Group Research and Development Center in Southampton, England. (N.M. Tobacco Companies Personnel List)
- de Siqueira, C.J.P. (Scientist at BAT 1975-76)
Scientist at British-American Tobacco Co. Ltd.(?)in 1975-76.- Dunn, Patrick J. (ITC R&D, Montreal, Canada, c 1985-6)
Manager, Analytical Services and Director of Smoking Behavior Research at Imperial Tobacco, Canada. Went by "Pat" or P.J."- Gilderdale, R.F. (BATCO Central America & Mexico Caribbean Coordinator)
Defense- Nicholls, R.G., Esq. (BAT Attorney 1975-76)
Nicholls was a attorney for British-American Tobacco Co. Ltd. in 1975-76. R. G. Nicholls, Esq. received copy of "Project Wheat-Part 1 dated 7/10/75 and Project Wheat-Part 2 dated 1/30/76 (Project Wheat 1&2).- Rittershaus, E.
- Sanford, Robert A. (BW RD&E VP, Research Director)
- Seehofer, F. (BATCo Scientist, Germany, c. 1975)
- Vanputten, W.
- Wade, R. S. (BW R&D Director)
R. S. Wade is a former Research & Development director for Brown & Williamson Tobacco Corporation. Wade is deceased as of 1994 (G. Bell LT Waxman 5/16/94). Attorney for British-American Tobacco Co. Ltd. (1975-76); "R. S. Wade, Esq." received copy of "Project Wheat--Part 1" dated 7/10/75 and "Project Wheat--Part 2" dated 1/30/76 (Project Wheat 1&2). - de Siqueira, C.J.P. (Scientist at BAT 1975-76)
- Hypothesis
- Elasticity and Product Control
- Low-yield cigarettes
Modification of low yield products to assure that adequate levels of nicotine delivery are maintained, and effects of yield changes on toxicity and dependence.- Smoke constituent testing
Development of methods for measurement of gas and particulate yields in mainstream and sidestream smoke.- Use of tobacco processing/ blends
Modification of tobacco products through changes in tobacco processing and use of blends, and measuring effects on dependence, behavior, and toxicity.- Sensory effects
Technologies used to measure, control, or alter sensory effects - Low-yield cigarettes
- Keyword
- Consumer acceptability (Consumer preference)
- Flavor/ Taste (Attribute measure)
- High impact/low tar
- Human testing
- Impact (Throat grab)
- Low delivery (Reduced delivery)
- Mouth feel (Mouthfull)
- Nicotine delivery (Smoke nicotine or nicotine yield)
- Perception of draw
- Sensory response
- Total particulate matter (TPM or Tar)
- Flavor/ Taste (Attribute measure)
- Smoke Constituent
- Carbon monoxide
- Nicotine
- Nitric oxides
- Phenols
- Total particulate matter
- Nicotine
- Design Component
- Pressure drop (PD, Resistance to draw (RTD), Flow rate or Draft)
- Blended leaf (BL)
- Flue-cured tobacco
- Blended leaf (BL)
- Named Organization
- *British American Tobacco Company Limited BAT (See British-American Tobacco Co.)Defense
- Brown & Williamson Tobacco Corporation (B&W)
Subsidiary of BAT U.S., located in Louisville, KY.- Group Research and Development Center (Research center for BATco in Southampton, England)
- BAT Taste and Flavor Network
- Brown & Williamson Tobacco Corporation (B&W)
- Subject
- Blends (Design)
- Formulas (Design)
- Low Yield Cigarettes (Products)
- Moisture (Design)
- Pressure Drop (Design)
- Sensory Effects—Impact (Effects)
- Sensory Effects—Taste (Effects)
- Smoke Delivery/Transport (Measures)
- Smoke Nicotine (Measures)
- Tar (Measures)
- Test/Consumer Preference (Testing)
- Formulas (Design)
Document Images
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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
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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.
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© 1983 Drili~h Am~ri~c.n Tobacco Co. Lid. This report must not be copicd or shown to unauthorised
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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.
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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~
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• 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
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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
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(~ 1983 British Amer:.can TobacLo Co. Lid. This re~or~ must nol be copied or shown to u.au~orised
persons.
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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.
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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. ~,
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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
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TABLE 1
Relative
Humidity
(%)
15
35
55
75
95
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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.
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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.
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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.
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