Curing and subsequent aging allow for the slow oxidation and degradation of carotenoids in tobacco leaf. This produces certain compounds in the tobacco leaves and gives a sweet hay, tea, rose oil, or fruity aromatic flavor that contributes to the "smoothness" of the smoke. Starch is converted to sugar, which glycates protein, which is oxidized into advanced glycation endproducts (AGEs), a caramelization process that also adds flavor. Inhalation of these AGEs in tobacco smoke contributes to atherosclerosis and cancer. Levels of AGEs are dependent on the curing method used.
Curing and subsequent aging allow for the slow oxidation and degradation of carotenoids in tobacco leaf This produces certain compounds in the tobacco leaves and gives a sweet hay tea rose oil or fruity aromatic flavor that contributes to the "smoothness" of the smoke Starch is converted to sugar which glycates protein which is oxidized into advanced glycation endproducts (AGEs) a caramelization process that also adds flavor Inhalation of these AGEs in tobacco smoke contributes to atherosclerosis and cancer Levels of AGEs are dependent on the curing method used