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BMJ 1994;308(6924):31320

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The fermented tobacco increased 1,193.3 g/kg of 2-methyl-hexanoic acid in fruit cheese flavor, 249.8 g/kg of buttery flavored acetoin, 462.4 g/kg tobacco sweet flavor megastigmatrienone, 3,183.3 g/kg of 2-methoxy-4-vinylphenol with intense spices, cloves and fermentation like aroma, which promoted the increase of aroma and comfort of flue-cured tobacco and the reduction of irritation

however, in individuals who lack substantial dopaminergic dysfunction, this treatment does not robustly align with symptom improvement (72)

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