Composition of aerosols from thermal degradation of flavors used in ENDS and tobacco products

• DOI: 10.1080/08958378.2022.2103602
• Publication Date: 2022-08-01T16:32:24Z
• Authors: Philip J. Kuehl; Jacob D. McDonald; Derek T. Weber; Andrey Khlystov; Matthew A. Nystoriak; Daniel J. Conklin
• Keywords: Degradation; Tobacco product

Aim: The cardiovascular toxicity of unheated and heated flavorants their products as commonly present in electronic cigarette liquids (e-liquids) was evaluated previously vitro. Based on the results vitro assays, cinnamaldehyde, eugenol, menthol, vanillin were selected to conduct a detailed chemical analysis aerosol generated following heating each compound both at 250 750 °C. Materials Methods: Each flavoring drop-tube furnace within quartz tube. combustion atmosphere captured using different methods enable 308 formed compounds. Volatile organic compounds (VOCs) with an evacuated Summa canister assayed via gas chromatography interfaced mass spectrometry (GC–MS). Carbonyls (aldehydes ketones) 2,4-dinitrophenylhydrazine (DNPH) cartridge high-performance liquid chromatography-ultra-violet (HPLC-UV) assay. Polyaromatic hydrocarbons (PAHs) XAD filter, extracts GC–MS/MS. Polar after derivatization XAD/filter analyzed GC–MS. Conclusion: At higher temperature, cinnamaldehyde menthol significantly increased formaldehyde acetaldehyde levels. resulted benzene concentrations. low all four led levels benzoic acid. These data show that thermal degradation common flavorant vary by temperature include wide variety harmful potentially constituents (HPHCs).