Qualitative and quantitative comparison of flavor chemicals in tobacco heating products, traditional tobacco products and flavoring capsules

A gas chromatography-mass spectrometric (GC-MS) method was developed for the qualitative and quantitative analysis of flavor chemicals in tobacco heating products (THPs), traditional tobacco products (TTPs) and their flavoring capsules. A total of 283 compounds were identified through non-target analysis, and the final 302 compounds were selected to develop an analytical method. The lower limits of detection (LOD) of analytes were 0.00074-12 mg/kg and their LOD range was wide depending on the presence or absence in the reference cigarette. 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. The correlations between the 53 cigarette products and 190 flavor chemicals were analyzed using PCA. It has been demonstrated that PCA results can be a useful tool in differentiating brands and manufacturers of tobacco products (c) 2021 Elsevier B.V. All rights reserved.

Automated summary

A GC-MS method was developed for the analysis of flavor chemicals in THPs, TTPs, and their flavoring capsules, identifying 283 compounds. The precision of the analytical method was less than 24.5%, and the accuracy ranged from 80% to 120%. PCA analysis showed that flavor chemicals can be used to differentiate brands and manufacturers of tobacco products.