吸煙對人體的危害主要來源于煙氣中的焦油和煙堿量。據(jù)有關(guān)文獻報道，一支烤煙卷煙含焦油33.1mg，一支白肋卷煙煙焦油含量為25.6mg。經(jīng)20多年的努力，國際上出現(xiàn)了焦油含量1mg/支的安全卷煙，中國也朝著低焦油含量的安全卷煙研制發(fā)展。

   降低焦油和煙堿的含量，意味著煙香和煙勁頭的下降。有煙無味，缺乏勁頭的卷煙是不會被消費者接受的。香料在香煙制品中主要起兩大作用：矯味和增香。矯味目的是掩蓋，矯正煙氣，降去青、苦、辣、澀等雜氣，減少刺激，使其與煙香協(xié)調(diào)，改善吸味。增香目的主要是增強煙的香味。提高煙的香氣質(zhì)，增加豐滿感。利用天然香原料研究開發(fā)煙精產(chǎn)品，有利于人類健康，又解決安全煙香味不足的問題。

   為了人類健康，公司將大力采用開發(fā)海南天然香料植物資源發(fā)展綠色煙精產(chǎn)品。

Tar and nicotine in smoke of cigarette are chief hazards endanger the health of human being. It's reported that each Virginia cigarette contains circa 33.1mg of tar and each Burley cigarette contains circa 25.6mg of tar. Through 20 years of efforts, the first safe cigarette with only 1mg of tar was invented. Now China is working towards the research of low-tarred cigarette.

       Reducing the content of tar and nicotine in the cigarette may mean the weakening of the aroma and strength of tobacco and the consumer will surely not accept the cigarette with only smoke but no taste. The main functions of the flavor & casing are removing hay note, bitter note harshness and irritation of tobacco, thickening fragrance, improving taste, enhancing aroma and enriching body of cigarette.

       Making good use of natural flavor to develop safe cigarette will not only minimum the hazard to people but also solve the problem of flatness of cigarette without nicotine.