In the snus world there is a long 185 degree cook, that is above Pasteur, Maillard and everyone else, do you or anyone else know what the significant changes, enzymatic or otherwise at this temperature are deluxe?
Oxidase denatures at 149*F
Peroxidase denatures at ~191*F
I would expect a long cook at 185 to pretty much nuke the intrinsic enzymes. If the leaf is well kilned prior to that, then the oxidation work is pretty much complete already.
Cavendish is made by cooking color-cured leaf in steam. I doubt there is much additional change from aging. The heat itself is bringing about the chemical changes that are observed.
If the snus is subjected to microbial fermentation, then other changes are likely. I don't know much about that.
Bob
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