What occurs naturally in cigars is an interesting question. Plants generally have hundreds of phyto-combounds (phyto = 'plant'), most of the ones which interest us being alkaloids (alkaloid refering to the involvement of amines, or nitrogen elements, which are basic in chemical nature). Generally, it is the complexity and variation of these phyto-compounds that account for the complexity and variation occuring at the tastebud level, not only in cigars, but in food in general; in addition to salt ions and other substances. Additionally, the psychoactive components of plants, like nicotine, THC, etc., are usually alkaloids too; for example cocoa, or chocolate, has over 200 distinct alkaloids, some of which we know to cause remarkable psychoactivity along with powerful gustatory (taste and smell) activity. Most of these pyhto-compounds are variations on themes, and are often alike in structure, so we can talk about terms like "chocolate, vanilla, coffee," etc. with vague associations. Sometimes molecules resembling one another cause similar flavors (or psychoactivity) by mimicry, while sometimes completely different compounds cause a similar biochemical sensation. It would be interesting to look at some of the actual organic and biochemical compounds found in tobacco, and the nature of their biochemical mechanisms. Cigar and Cigarette makers are certainly aware of this chemical magic, and it wouldn't be surprising if the use a few 40 kilogram drums of substance x or y were employed to make their products more appealing to consumers.
