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If you like strong tastes, be it in cigars, wine, or scotch, give this a whirl

For the three cigar smoke samples in this study, benzaldehyde and 6-methyl-5-hepten-2-one might originate from the degradation of carotenoids ( -ionone and -damascone ( 3.4.5 Reducing sugar The Maillard reaction, a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins), is a non-enzymatic browning reaction widespread in the food industry

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may be particularly effective in suppressing tobacco withdrawal symptoms and especially useful for highly dependent smokers or those with a history of severe withdrawal