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Tobacco farming relies heavily on pesticides, herbicides, and fertilisers, which contaminate water sources through runoff and deplete soil nutrients

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Gal Kovalkov A, Pankov A, Konen B, et al

Alkaloids - in addition to nicotine, other alkaloids such as nornicotine and anatabine are released Phenols - aromatic compounds that contribute to the aroma and flavour of tobacco Terpenes (pinene and limonene) - organic aromatic compounds that occur naturally in many plants Carbohydrates (glucose and fructose) Organic acids (malic and citric acid) Aldehydes - can be formed during the thermal decomposition of organic substances Ketones, such as acetone, which can be formed during thermal decomposition Polycyclic aromatic hydrocarbons Volatile organic compounds - small molecules that evaporate easily at room temperature Eventually, the colour of the tobacco will change (a darker shade of brown), the leaves will become dry and brittle, the flavour and aroma will change and there will be chemical changes in the molecular structure of the tobacco