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Today, technology has introduced more controlled and efficient systems: Modern fermentation ensures a standardized product while maintaining the traditional essence of tobacco preparation

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Forty-eight kinds of aroma substances were detected and classified into 7 groups: carotenoid degradation products (including linalool, etc., total of 14), chlorophyll degradation products (neophytadiene), Maillard reaction products (including hexanal, etc., total of 15), aromatic amino acid degradation products (including benzyl alcohol, etc., total of 5)

So, always check your seeds every day to avoid this, and have your pots ready to go