Tobacco Aroma Research Articles

Characteristics of the phyllosphere microbial community and its relationship with major aroma precursors during the tobacco maturation process.

Numerous bacteria, fungi and other microorganisms in the tobacco phyllosphere interstellar area participate in the physiological metabolism of plants by interacting with the host. However, there is currently little research on the characteristics of tobacco phyllosphere microbial communities, and the correlation between tobacco phyllosphere microbial communities and phyllosphere factor indicators is still unknown. Therefore, high-throughput sequencing technology based on the 16S rRNA/ITS1 gene was used to explore the diversity and composition characteristics of tobacco phyllosphere bacterial and fungal communities from different maturation processes, and to identify marker genera that distinguish phyllosphere microbial communities. In this study, the correlations between tobacco phyllosphere bacterial and fungal communities and the precursors of major aroma compounds were explored. The results showed that as the tobacco plants matured, the density of glandular trichomes on the tobacco leaves gradually decreased. The surface physicochemical properties of tobacco leaves also undergo significant changes. In addition, the overall bacterial alpha diversity in the tobacco phyllosphere area increased with maturation, while the overall fungal alpha diversity decreased. The beta diversity of bacteria and fungi in the tobacco phyllosphere area also showed significant differences. Specifically, with later top pruning time, the relative abundances of Acidisoma, Ralstonia, Bradyrhizobium, Alternaria and Talaromyces gradually increased, while the relative abundances of Pseudomonas, Filobassidium, and Tausonia gradually decreased. In the bacterial community, Acidisoma, Ralstonia, Bradyrhizobium, and Alternaria were significantly positively correlated with tobacco aroma precursors, with significant negative correlations with tobacco phyllosphere trichome morphology, while Pseudomonas showed the opposite pattern; In the fungal community, Filobasidium and Tausonia were significantly negatively correlated with tobacco aroma precursors, and significantly positively correlated with tobacco phyllosphere trichome morphology, while Alternaria showed the opposite pattern. In conclusion, the microbiota (bacteria and fungi) and aroma precursors of the tobacco phyllosphere change significantly as tobacco matures. The presence of Acidisoma, Ralstonia, Bradyrhizobium and Alternaria in the phyllosphere microbiota of tobacco may be related to the aroma precursors of tobacco.

Quality evaluation of natural monomer flavors for Chinese tobacco industry based on dual mode combined Fourier transform ion cyclotron resonance mass spectrometry and isotopic fine structures.

Natural monomer flavors can modify the taste of cigarettes. However, no report was published to establish the quality control method for their chemical compositions. In this study, licorice, a traditional natural monomer flavor used in tobacco aroma processing, was selected, and the fingerprint was developed by high-performance liquid chromatography (HPLC). Next, the chemical markers of samples from different places of origin were discovered by multivariate statistical analysis. Then, its chemical constituents were identified by combination of HPLC-Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS), direct infusion FT-ICR-MS (DI-FT-ICR-MS), and the technology of isotopic fine structures (IFSs). Moreover, its characteristic constituents were quantitatively analyzed using HPLC. The 14 common peaks were assigned in the fingerprint, and 8 of them were considered as qualitative markers by multivariate statistical analysis. A total of 42 chemical constituents were detected using HPLC-FT-ICR-MS, and 13 of them were unambiguously identified by references. Meanwhile, the elemental compositions of other eight unknown chemical components were decisively determined using IFSs. Subsequently, the contents of five characteristic constituents in 11 batches of samples were determined. The integration strategy established here can discover and quantify the chemical markers for improving the quality control standard of natural monomer flavor of licorice. It is expected that the strategy will be valuable for further quality control of other natural monomer flavors in Chinese tobacco industry.

Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality.

To study the relationship between the diversity of the surface microbial community and tobacco flavor, and to improve tobacco quality using microorganisms. The microbial community composition and diversity of 14 samples of flue-cured tobacco from tobacco-producing areas in Yunnan with varying grades were analyzed by high-throughput sequencing. PICRUSt was used for predicting microbial functions. A strain of Bacillus amyloliquefaciens W6-2 with the ability to degrade pectin was screened from the surface of flued-cured tobacco leaves from Yunnan reroasted tobacco leave. The enzyme preparation was prepared through fermentation and then applied for treating flue-cured tobacco. The improvement effect was evaluated by measuring the content of macromolecule and the changes in volatile components, combined with sensory evaluations. The bacterial communities on the surface of flue-cured tobacco exhibited functional diversity, consisting primarily of Variovorax, Pseudomonas, Sphingomonas, Burkholderia, and Bacillus. These bacterial strains played a role in the aging process of flue-cured tobacco leaves by participating in amino acid metabolism and carbohydrate metabolism. These metabolic activity converted complex macromolecules into smaller molecular compounds, ultimately influence the smoking quality and burning characteristics of flue-cured tobacco. The pectinase preparation produced through fermentation using W6-2 has been found to enhance the aroma and sweetness of flue-cured tobacco, leading to improved aroma, reduced impurities, and enhanced smoothness. Additionally, the levels of pectin, cellulose, and hemicellulose decreased, while the levels of water-soluble sugar and reducing sugar increased, and the contents of esters, ketones, and aldehydes increased, and the contents of benzoic acid decreased. The study revealed the correlation between surface microorganisms and volatile components of Yunnan tobacco leaves, and the enzyme produced by the pectin-degrading bacteria W6-2 effectively improved the quality of flue-cured tobacco.

Applications of electronic nose technology in the tobacco industry: a comprehensive review

Abstract Electronic nose (E-nose) technology has emerged as a promising tool for rapid and objective analysis of complex odor profiles in various industries, including the tobacco sector. This review paper provides a comprehensive overview of the applications of E-noses in the tobacco industry, focusing on their potential for enhancing quality control, optimizing blend formulations, monitoring processing conditions, and assuring the quality of finished products. We discuss the basic principles, working mechanisms, sensor types, and data processing techniques employed in E-noses, as well as the challenges and limitations associated with their adoption in the tobacco industry. These challenges include sensor drift, calibration, interference from environmental factors, the complexity of tobacco aroma and flavor profiles, and regulatory and ethical considerations. The paper concludes by highlighting the need for further research and development in E-nose technology, with an emphasis on addressing technical challenges, refining sensor systems, and fostering collaboration among researchers, industry stakeholders, and regulatory agencies. By overcoming these hurdles, E-nose technology has the potential to revolutionize the tobacco industry, ensuring consistent product quality, and meeting the changing demands of consumers while addressing public health concerns and regulatory requirements.

Interaction analysis of tobacco leaf microbial community structure and volatiles flavor compounds during cigar stacking fermentation.

Cigar stacking fermentation is a key step in tobacco aroma enhancement and miscellaneous gas reduction, which both have a great influence on increasing cigar flavor and improving industrial availability. To analyze the effect of cigar tobacco leaf (CTLs) microbial community on volatiles flavor compounds (VFCs), this study used multi-omics technology to reveal the changes in microbial community structure and VFCs of different cigar varieties during stacking fermentation, in addition to exploring the interaction mechanism of microbiome and VFCs. The results showed that the dominant microbial compositions of different CTL varieties during stacking fermentation were similar, which included Staphylococcus, Corynebacterium 1, Aerococcus, and Aspergillus. These dominant microbes mainly affected the microbial community structure and characteristic microorganisms of CTLs through microbial interactions, thereby influencing the transformation of VFCs. Characteristic microorganisms of different CTLs varieties such as Trichothecium, Trichosporon, Thioalkalicoccus and Jeotgalicoccus, were found to positively correlate with characteristic VFCs like megastigmatrienone 4, pyrazine, tetramethyl-, geranyl acetone, and 2-undecanone, 6,10-dimethyl-, respectively. This in turn affected the aroma and sensory quality of the CTLs. This study provides theoretical support for the analysis of the mechanism of microorganisms on VFCs and aroma, and development of microbial agents during cigar stacking fermentation.

Untargeted metabolomics revealing changes in aroma substances in flue-cured tobacco

Abstract The composition and content of aroma substances in flue-cured tobacco (Nicotiana tabacum L.) will affect the quality of tobacco. To investigate the correlation between various aroma substances of K326 before and after flue-curing, and their impact on tobacco quality and diversity, this study employed the middle leaves of K326 and KRK26 as test materials. Samples were collected both before and after flue-curing for untargeted metabolomics analysis. The results of K326 showed that 584 metabolites were significantly different and there were 44 aroma-related metabolites, including alcohols, aldehydes, phenols, organic acids, etc. The analyzed aroma compounds consist of 37 known tobacco aroma substances, while 7 metabolites, previously not associated with tobacco aroma, have been identified as aroma substances in other food products. These findings suggest that these seven metabolites might may be potential tobacco aroma compounds. Further analysis showed that the content of phenols, alcohols, and aldehydes increased significantly after flue-curing, but the content of organic acids decreased. Furthermore, the analysis of KRK26 revealed a correlation between the quantity of aroma substances and the type of tobacco. These findings serve as a reference for enhancing the flue-curing process of K326 and optimizing the industrial production of cigarettes that use cured K326 tobacco leaves.

Application of yeast in plant-derived aroma formation from cigar filler leaves.

Introduction: There are various degrees of defects of cigar filler leaves after air drying. Methods: In order to improve the quality and plant-derived aroma content of cigar filler leaves, nine aroma-producing yeasts were applied in artificially solid-state fermentation of cigar filler leaves in this study. The differences with various yeasts application were compared by chemical composition and GC-MS analysis. Results and discussion: The results showed that 120 volatile components were identified and quantified in cigar filler leaves after fermentation, including aldehydes (25 types), alcohols (24 types), ketones (20 types), esters (11 types), hydrocarbons (12 types), acids (4 types) and other substances (23 types). Based on the analysis of odor activity value (OAV), the OVA of fruity and floral aroma components were higher. It was found that floral aroma are the representative aroma types of cigar filler leaves treated with Clavispora lusitaniae, Cyberlindera fabianii, Saccharomycosis fibuligera and Zygosaccharomyces bailii R6. After being inoculated with Hanseniaspora uvarum J1, Hanseniaspora uvarum J4 and Pichia pastoris P3, the OAV of fruity aroma in cigar filler leaves was the highest, followed by tobacco aroma and woody aroma. The correlation between volatile components of cigar filler leaves with different yeasts was revealed after PCA analysis. It was concluded that the quality of cigar filler leaves was improved, and cigar filler leaves fermented with different yeasts showed different flavor.

Research and Application of Tobacco Based on Leaf Nicotine Value to Realize Redrying Homogenization Processing

The main component is the manufacturing process of actual tobacco crushing and the redrying procedure. As a result, it requires a high level of overall stability. People should make sure the maintenance and repair system is appropriately considered as a significant task in redrying. Various flavors, including black and green, were tested for tobacco consumption. According to the researchers who tested for tobacco consumption, the amount of nicotine in tea leaves is proved to be highly varying in some cases, much higher than that found in Solanaceae fruits. Here, describing inexpensive redrying purification for homogenization process (IRPHP), with this technique, colicins can be recovered with a higher detection rate and nicotine levels can be reduced that can be used on food. After [Formula: see text]-means cluster verification, one nicotine leaf may be precisely split into several zones for redrying the distribution of exhaust tobacco aroma components (TACs) in various global locations. In general, these findings give essential information to aid in the efficient harvesting and redrying of tobacco plants. Additionally, these data imply that this approach may be used to determine the chemical distributions in leaves that do not have the same arrangement as tobacco leaves.

Optimasi Ekstraksi Teh Hijau Berdasarkan Kandungan Polifenol, Aktivitas Antioksidan dan Profil Sensori

<em>Green tea contains polyphenols which are known as sources of antioxidants and contribute to a bitter and astringent taste. Optimization of green tea extraction to obtain sensory profiles that are acceptable for consumers is important. The study aimed to produce an optimal green tea extraction process based on polyphenols content and antioxidant activity, a sensory profile of the basic solution of green tea based on consumer expectations and preferences, and the ideal profile of green tea. This research was conducted by PT. XYZ – Jakarta and Department of Food Science and Technology, Faculty of Agricultural Technology IPB University – Bogor, West Java from October 2020 to April 2021. This study used data experiments on RSM by CCD method and consumer perception testing using Check-All-That-Apply (CATA) method. The selection of consumer panelists and FGD participants was conducted in conjunction with the consumer survey. Optimum condition of methode extraction of green tea based on RSM methode was temperature at 78,43 <sup>O</sup>C for 21 minutes. Total of polyphenols, antioxidant activity based on IC<sub>50</sub>, and preference score was 588,58 mg/kg – 750 mg/kg; 14,48μL – 27,03μL; and 4,0 – 5,2, respectively. Green tea extract profile based on consumers preferences had the following profile sensory: burned aroma, floral aroma, tobacco aroma, animalic aroma, umami test, green flavor, astringent aftertaste, straw-like aftertaste; emotional profile: peaceful, adventurous, calm and satisfied; and attribute profile: packaging design: cold color, illustrations image, images of people, combination, high quality and warm color.</em>

Preparation of Chitin Microcapsules and Their Applications in Stability Improvement of Tobacco Aroma Components

Tobacco microcapsules based on chitosan and tobacco extract was prepared in this paper. The preparation yield of microcapsules, tobacco loading rate and embedding rate were studied by calculation. The structures of such microcapsules were characterized by scanning electron microscope and thermogravimetry analysis was used to studied their stability. Else, the taste comfort data of microcapsule samples was also added by Artificial evaluation and scoring. The result showed that microcapsule technology can effectively improve the stability of tobacco products. The amount of tobacco extract had a great influence on the structure of microcapsules. The optimization of tobacco extract content can effectively improve the taste comfort of microcapsules.

Changes in cigarillo availability following implementation of a local flavoured tobacco sales restriction

IntroductionProvidence, Rhode Island (RI) was among the first US jurisdictions to enact a policy (effective 3 January 2013) restricting the retail sale of non-cigarette tobacco products with a characterising flavour...

Cigarette Flavouring Regulation by Using Aroma-producing Microorganism Isolated from Maotai Daqu

The selected Moutai aromatic microorganisms and their metabolites were applied into the fermentation of tobacco leaves in order to improve the tobacco quality. The results showed that a variety of aromatic substances in Moutai, as well as the typical flavor substances commonly used in cigarettes, were detected in the fermented tobacco leaf extract. In view of the GC-MS results as well as the sensory smoking evaluation of tobacco leaf extracts under designed experimental conditions, the optimal parameters of stable single-strain fermentation process was at 40 ℃ for 10-15 days. The results of specific effects of different fermentation conditions on the content of aroma substances in different parts of tobacco leaves after fermentation, as well as the subsequent sensory evaluation, provided basic data for the improvement of tobacco fermentation and aroma flavoring technology, which was conducive to the development of new cigarettes.

A predictive model for the sensory aroma characteristics of flue-cured tobacco based on a back-propagation neural network

In this study, aroma quality, aroma quantity, diffusiveness and offensive odor predictions were modeled using a back propagation neural network (BPNN). The model was built from chemical components and sensory quality data features of flue-cured tobacco leaf samples. The results showed that the BPNN model adapted the optimized hidden layer well and had excellent generalization ability and robustness. The coefficients of determination (R2) for the indices of tobacco aroma characteristics based on the BPNN model, namely, aroma quality, aroma quantity, diffusiveness and offensive odor, were all above 0.7. The accuracies of the model parameters (mean squared error, regression mean standard error , and mean absolute error) were better than those of the model built using stepwise regression analysis. These results indicate that the BPNN prediction model is reliable and can accurately predict the sensory aroma characteristic qualities of flue-cured tobacco leaf.

Correlation between soil microbial communities and tobacco aroma in the presence of different fertilizers

Fertilizers promote plant growth through increasing plant nutrition and changing soil microbial communities. Here, the association between soil microbial communities and tobacco (Nicotiana tabacum L.) quality was investigated via high-throughput MiSeq sequencing and LC-GC-MS after applying fertilizers in purple soil. Biochar + chemical fertilizer (BC) and a high-carbon fertilizer + chemical fertilizer (HC) improved soil properties, including soil carbon and nitrogen pool, and increased the aroma of tobacco leaves by 19.38 % and 28.90 %, respectively. Biochar and high-carbon fertilizer increased the microbial diversity and altered their distribution, including improvement of unique bacteria, and Chao1 and Shannon indexes. Linear discriminant analysis identified 40 key phylotypes in response to fertilizers, including plant growth-promoting bacteria such as the genera Sphingomonas, Pseudomonas, Sphingobium, Haliangium and families Rhizobiaceae and Micrococcaceae, which are potentially associated with the quality of soil and tobacco plants. This study elaborates the mechanism underlying tobacco quality improvement by fertilizers and provides understanding of the methods for improving tobacco aroma.

Carbohydrates-Key Players in Tobacco Aroma Formation and Quality Determination.

Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking. However, tobacco carbohydrates can be precursors for many harmful compounds, including formaldehyde and 5-hydroxymethylfurfural. Keeping in mind that added sugars in tobacco production are unavoidable, it is important to understand all changes in carbohydrates from harvesting to consuming in order to achieve better product properties and avoid the formation of harmful compounds. This review summarizes current knowledge about tobacco carbohydrates, including changes during processing with special focus on carbohydrates as precursors of harmful compounds during smoking.

Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient.

This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly differentiated the wines underwent principal component analysis with the hedonic clusters overlaid to explain consumers’ preferences. There was a clear separation between hedonic clusters. Sensory attributes and volatile flavor compounds that significantly differentiated the wines were subjected to partial least squares regression, which indicated the important positive drivers of liking among the hedonic clusters. Pepper and jammy aroma, 3-methylbutanoic acid (linked to fruity notes) and non-fruit aftertaste positively drove C2′s preference, whereas spice flavor and hexanoic acid (known for leafy and woody descriptors) drove C3′s liking. There were no positive drivers for C1′s liking but bitter taste, cooked vegetable, and toasty aromas drove this cluster’ dislike. C4 preferred brown appearance, tobacco aroma, and jammy and cooked vegetable flavors. These findings provide the wine industry with deeper insights into consumers’ liking towards new GL wine products targeted at the Australasian market.

Effect of increasing soil carbon content on tobacco aroma and soil microorganisms

Soil carbon pool, the largest carbon pool in any terrestrial ecosystems, has been disrupted owing to high rates of fertilization and intensive crop rotation. Reduction of soil carbon caused decreases of tobacco quality. Firstly, the correlations between soil types (purple soil and paddy soil from the tobacco region in southern China) and tobacco aroma compounds were analyzed in this research. It was showed that the soil carbon pool is closely correlated with tobacco aroma. Secondly, effect of the soil carbon content on soil microorganisms were analyzed. The results indicated that improvement of the soil carbon increased the tobacco aroma and the abundance of Lactobacillales and Oceanospirillales. The present study revealed the correlations between the soil carbon, microbial community structure and tobacco quality, demonstrating the importance of improving the soil carbon for increasing tobacco quality.

Elucidation of False Detection of Pesticides During Residue Analysis in Indian Tobacco by Multidimensional GC-MS.

False detection of pesticides in agricultural produce may raise serious questions regarding both consumer safety and trade. High levels of delta-hexachlorocyclohexane (δ-HCH; 11.7-22.3 mg/kg) were detected in some tobacco samples in a retention time-based GC analysis. Hence, the selection of an appropriate analytical method is an uncompromisable necessity. This research work aimed to elucidate false detection of pesticides along with identification of coeluting tobacco matrix compounds to understand the dynamics of false detection with an increase in the number of analyzed pesticides and to screen suitable analytical methods. Initially, retention time-based GC analysis was performed for monitoring of 10 pesticide residues in tobacco leaf matrix, followed by GC-MS/selected-ion monitoring (SIM) analysis. Then, the total number of pesticides to be analyzed was increased to 47, and residue analysis was performed by involving GC-MS/SIM and multidimensional (MD) GC-MS. A false-positive detection of δ-HCH due to a coeluting tobacco aroma compound, neophytadiene, during residue analysis of 10 pesticides in tobacco (Nicotiana tabacum L.) leaf was observed. This problem was resolved by employing the unique quantifier and qualifier ions in SIM mode. However, with 47 pesticides, neophytadiene completely masked the signal of δ-HCH, which resulted in an impure spectrum of δ-HCH (<30% similarity match) even after application of selective quantifier and qualifier ions. Finally, MDGC-MS analysis could resolve it by chromatographic separation of the said analyte from the coeluting matrix compound. The findings of this work offer the potential to minimize false reporting of target pesticides to comply with consumer safety and trade standards. The study identifies various tobacco matrix compounds coeluting with pesticides during multiresidue analysis. Neophytadiene, a tobacco aroma compound, resulted in false-positive detection of δ-HCH. The MDGC-MS could be effectively used as a confirmatory analysis tool for reliable detection of pesticide residue in tobacco leaf matrix.

Carotenoid-Related Volatile Compounds of Tobacco (Nicotiana tabacum L.) Essential Oils.

Tobacco (Nicotiana tabacum L.) aroma is an important attribute of tobacco quality and is influenced by a variety of minor chemical components, including carotenoid degradation products. The objectives of this work were to determine the content of the most important fragrance-shaping carotenoid degradation products in the essential oils (EOs) of the three types of Bulgarian tobacco—Oriental (OR), flue-cured Virginia (FCV), and Burley (BU)—and to compare them with other aromatic products from tobacco. The content of total carotenoids and β-carotene was highest in BU tobacco (22.23 and 20.34 mg/100 g DW, respectively), followed by OR (13.60 and 12.09 mg/100 g DW in variety “Plovdiv 7” (Pd7); 6.27 and 5.45 mg/100 g DW in “Krumovgrad” (Kr), and FCV (5.93 and 3.73 mg/100 g DW). EOs were obtained by hydrodistillation in an acidified medium, and the main aroma-impact compounds from carotenoid degradation (identified by GC-MS) were as follows: FCV-α-ionone (0.61 mg/100 g DW), dihydro-β-ionone (0.96 mg/100 g DW), β-damascenone (1.26 mg/100 g DW); BU-α-ionone (0.73 mg/100 g DW), dihydro-β-ionone (1.19 mg/100 g DW), β-damascenone (1.35 mg/100 g DW); OR(Kr)-α-ionone (0.20 mg/100 g DW), β-ionone (1.08 mg/100 g DW), dihydro-β-ionone (1.34 mg/100 g DW), β-damascenone (0.36 mg/100 g DW); OR(Pd7)-α-ionone (1.43 mg/100 g DW), dihydro-β-ionone (1.73 mg/100 g DW), β-damascenone (1.23 mg/100 g DW). Ionone and its derivatives were not identified in the aroma extraction products concrete, resinoid, or absolute. The results suggest that temperature, pH of the medium, process duration, and possibly other unknown factors affect carotenoid transformation. The study provides insight into the composition of tobacco EOs and may be of interest to the fragrance industry.

A critical appraisal of the harm reduction argument for heat-not-burn tobacco products.

ABSTRACTHeat-not-burn products (HNBs) are efficient nicotine delivery devices that heat tobacco instead of burning it, as conventional cigarettes do. Since heating yields less carbon monoxide and other tobacco pyrolysis–derived toxicants, tobacco companies claim that HNBs are less harmful than conventional cigarettes are. Although this hypothesis is plausible, no long-term clinical trials and/or observational studies are available to corroborate it. To overcome barriers to the entry of tobacco products to the market, manufacturers of HNBs argue that they are a new wave of harm reduction alternatives. Nonetheless, even if HNBs were in fact less harmful than conventional cigarettes, they would still have the potential to cause nicotine addiction (a major health hazard) and other harms to smokers’ health. HNBs deliver nicotine, provide users a tobacco aroma and flavor and some rituals of smoking, and are supposedly safer than conventional cigarettes. Owing to these features, HNBs are likely to enhance smoking appeal and initiation among young persons and discourage smokers’ attempts to quit. In other words, if HNBs were freely available on the market, they would increase the prevalence of smoking. However, HNBs may constitute a harm reduction alternative for nicotine-dependent smokers who are unable or unwilling to quit smoking. Given these facts, approval of HNBs for use under medical supervision (prescription only), along with strict restrictions on advertising, is a balanced regulatory option that would reconcile the therapeutic needs of nicotine-addicted patients with the public heath goal of achieving a smoke-free generation in the near future.