| Title: | Composition of aerosols from thermal degradation of flavors used in ENDS and tobacco products |
| Author(s): | Kuehl PJ; McDonald JD; Weber DT; Khlystov A; Nystoriak MA; Conklin DJ; |
| Address: | "Lovelace Biomedical Research Institute, Albuquerque, NM, USA. Desert Research Institute, Reno, NV, USA. American Heart Association-Tobacco Regulation and Addiction Center, University of Louisville, Louisville, KY, USA" |
| DOI: | 10.1080/08958378.2022.2103602 |
| ISSN/ISBN: | 1091-7691 (Electronic) 0895-8378 (Print) 0895-8378 (Linking) |
| Abstract: | "Aim: The cardiovascular toxicity of unheated and heated flavorants and their products as commonly present in electronic cigarette liquids (e-liquids) was evaluated previously in vitro. Based on the results of in vitro assays, cinnamaldehyde, eugenol, menthol, and vanillin were selected to conduct a detailed chemical analysis of the aerosol generated following heating of each compound both at 250 and 750 degrees C. Materials and Methods: Each flavoring was heated in a drop-tube furnace within a quartz tube. The combustion atmosphere was captured using different methods to enable analysis of 308 formed compounds. Volatile organic compounds (VOCs) were captured with an evacuated Summa canister and assayed via gas chromatography interfaced with mass spectrometry (GC-MS). Carbonyls (aldehydes and ketones) were captured using a 2,4-dinitrophenylhydrazine (DNPH) cartridge and assayed via a high-performance liquid chromatography-ultra-violet (HPLC-UV) assay. Polyaromatic hydrocarbons (PAHs) were captured using an XAD cartridge and filter, and extracts were assayed using GC-MS/MS. Polar compounds were assayed after derivatization of the XAD/filter extracts and analyzed via GC-MS. Conclusion: At higher temperature, both cinnamaldehyde and menthol combustion significantly increased formaldehyde and acetaldehyde levels. At higher temperature, cinnamaldehyde, eugenol, and menthol resulted in increased benzene concentrations. At low temperature, all four compounds led to higher levels of benzoic acid. These data show that products of thermal degradation of common flavorant compounds vary by flavorant and by temperature and include a wide variety of harmful and potentially harmful constituents (HPHCs)" |
| Keywords: | Acetaldehyde/analysis Acrolein/analysis *Aerosols/chemistry Benzene/analysis Benzoic Acid/analysis *Electronic Nicotine Delivery Systems Eugenol/analysis Formaldehyde/analysis Ketones/analysis Menthol/analysis Tandem Mass Spectrometry *Tobacco Products/an; |
| Notes: | "MedlineKuehl, Philip J McDonald, Jacob D Weber, Derek T Khlystov, Andrey Nystoriak, Matthew A Conklin, Daniel J eng P42 ES023716/ES/NIEHS NIH HHS/ P30 GM127607/GM/NIGMS NIH HHS/ R01 HL122676/HL/NHLBI NIH HHS/ U54 HL120163/HL/NHLBI NIH HHS/ R01 HL149351/HL/NHLBI NIH HHS/ Research Support, N.I.H., Extramural England 2022/08/02 Inhal Toxicol. 2022; 34(11-12):319-328. doi: 10.1080/08958378.2022.2103602. Epub 2022 Aug 1" |
