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Teague Jr, an RJ Reynolds chemist who later became the companys director of research, found that ammonia gave smoke a richer, smoother, chocolate-like taste reminiscent of a burley blend, the most alkaline of the common varieties of tobacco leaf.4 Philip Morris scientists also recognized this relationship between alkalinity and burleys rich taste, and in the late 1950s and early 1960s began using a range of bases, including ammonia, diammonium phosphate (DAP), and various ethanolamines and carbonates to improve smoke flavor.5 In these early years, tobacco manufacturers were not sure why ammoniamost often regarded as an irritantimproved the taste of tobacco smoke

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Under this provision, no product other than those specifically included by the Tobacco Law should be deemed as subject to its application

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