Curing and subsequent aging allows for the slow oxidation and degradation of carotenoids in tobacco leaf. This produces certain compounds in the tobacco leaves very similar and give a sweet hay, tea, rose oil, or fruity aromatic flavor that contribute to the “smoothness” of the smoke. Starch is converted to sugar which glycates protein and is oxidized into advanced glycation end products, a caramelization process that also adds flavor. Inhalation of these AGEs in tobacco smoke contributes to atherosclerosis and cancer. A level of AGE
