Summary
Introduction:
This text provides an analysis of a study that compares the flavor chemicals in tobacco heating products (ThPs), traditional tobacco products (TTPs), and their flavoring capsules. The study uses a gas chromatography-mass spectrometry (GC-MS) method to qualitatively and quantitatively analyze the flavor chemicals in these products. The results demonstrate the differences in flavor content between ThPs, TTPs, and their capsules.
Key Points:
* a GC-MS method was developed to analyze the flavor chemicals in ThPs, TTPs, and their capsules.
* The method identified and quantified a total of 302 compounds, with lower limits of detection ranging from 0.00074 to 12 mg/kg.
* The precision of the 302 compounds was less than 24.5%, and the accuracy ranged from 80.0% to 120%.
* a total of 190 flavors and 5 contaminants were determined in 21 ThP, 10 TTP, 8 ThP capsules, and 11 TTP capsules.
* When comparing the total flavor content of flavors per cigarette, it was in the order of ThP capsule > TTP capsule ≫ ThP ≫ TTP.
* Principal component analysis (PCa) was used to analyze the correlations between the 53 cigarette products and 190 flavor chemicals.
* PCa results can be a useful tool in differentiating brands and manufacturers of tobacco products.
Main Message:
The study demonstrates the value of using GC-MS to analyze the flavor chemicals in ThPs, TTPs, and their capsules. The results highlight the differences in flavor content between these products and the usefulness of PCa in differentiating brands and manufacturers. The study also emphasizes the importance of regulating the use of flavor chemicals in tobacco products due to their potential toxicity and side effects.
Citation
Lim hh, Choi KY, Shin hS. qualitative and quantitative comparison of flavor chemicals in tobacco heating products, traditional tobacco products and flavoring capsules. Journal of pharmaceutical and biomedical analysis. 2022;207:114397. doi:10.1016/j.jpba.2021.114397
