Contemporary analysis of the chemical composition and microbial contamination of RYO/MYO tobaccos from the Bulgarian market

¹ Institute of Food Preservation and Quality, Agricultural Academy, 4003 Plovdiv, Bulgaria
² Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002 Plovdiv, Bulgaria
³ Tobacco and Tobacco Products Institute, Agricultural Academy, 4108 Markovo, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Fine-cut tobacco blends for handmade cigarettes (RYO/MYO) are gaining popularity not only because of their price advantage, but also because of the perceived possibility of “more controlled” use, which positions them as a preferred choice among certain consumer groups. In response to this demand, the modern production of RYO/MYO tobaccos relies on blends with controlled physical, chemical and microbiological characteristics, ensuring stable product quality. A study of seven commercial brands of RYO/MYO tobaccos distributed on the Bulgarian market was conducted. High content of nicotine (2.03- 3.33%), reducing sugars (11.50-15.72%) and nitrogen (2.16-2.82%) was found, as well as the presence of glycerol and heavy metals, within the quantitative limits typical for the regarded tobacco product type. Despite the increased moisture content (14.16-21.60%), the low water activity gives the products relative microbiological stability. The analyses show low microbial contamination and a statistically significant negative correlation between microorganism abundance and water activity. The results obtained highlight the need for continued research on RYO/MYO tobaccos in view of their complex quality, safety and perceived lower risk compared to factory cigarettes. Such scientific evaluation is essential to better understand the actual characteristics and potential impact of these products on consumers, especially given their increasing market presence.