Puff-by-puff assessments of a range of sensory and subjective attributes were made for three cigarettes, with tar and nicotine yields of: 10.0 and 1.4; 17.0 and 1.7; and 8.8 and 0.8 mg/cigarette, respectively. Seven attributes were assessed: mouth impact, throat impact, chest effect, roughness, intensity of flavour, satisfaction and quality of flavour. Significant differences between the three cigarettes were obtained for most of these attributes. Principal component analysis of the data revealed three principal components related to the cigarettes under investigation. Components 1 and 2 accounted for approximately 47 and 28% of the total variance and component 3 only added a further 7%. Principal component 1 was a complex combination of intensity-related characteristics, i.e. mouth and throat impact, chest effect, intensity of flavour, roughness, while quality of flavour and satisfaction contributed to the separation of samples on principal component 2. However, the two major components could not be defined simply in terms of the yields of tar and nicotine for the products determined on a smoking machine.
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