Identification of Flavour Additives in Tobacco Products to Develop A
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Research paper Tob Control: first published as 10.1136/tobaccocontrol-2016-052961 on 11 February 2017. Downloaded from Identification of flavour additives in tobacco products to develop a flavour library Erna JZ Krüsemann, Wouter F Visser, Johannes WJM Cremers, Jeroen LA Pennings, Reinskje Talhout ► Additional material is ABStract flavoured tobacco products over unflavoured 2 published online only. To view Objectives This study combines chemical analysis products. Furthermore, Kreslake and colleagues please visit the journal online (http:// dx. doi. org/ 10. 1136/ and flavour descriptions of flavour additives used in analysed data from tobacco industry documents, tobaccocontrol- 2016- 052961). tobacco products, and provides a starting point to build which show that tobacco companies use strat- an extensive library of flavour components, useful for egies to manipulate sensory characteristics of National Institute for Public product surveillance. cigarettes, for instance the menthol content, to Health and the Environment Methods Headspace gas chromatography-mass facilitate smoking initiation.3 According to them, (RIVM), Bilthoven, The Netherlands spectrometry (GC-MS) was used to compare 22 this strategy has been most successful in attracting commercially available tobacco products (cigarettes youth and young adult smokers. Correspondence to and roll-your-own) expected to have a characterising Overall, tobacco products with a characterising Professor Reinskje Talhout, flavour and 6 commercially available products not flavour stimulate young people to initiate smoking National Institute for Public expected to have a characterising flavour with 5 and therefore contribute to an increased use of Health and the Environment reference products (natural tobacco leaves and research 1 4 (RIVM), Antonie van tobacco products. Leeuwenhoeklaan 9, 3721 MA cigarettes containing no flavour additives). The flavour The new European Union Tobacco Product Bilthoven, The Netherlands; components naturally present in the reference products Directive (EU TPD) 2014/40/EU prohibits char- reinskje. talhout@ rivm. nl were excluded from components present in commercially acterising flavours in cigarettes and roll-your-own available products containing flavour additives. A 5 Received 5 February 2016 tobacco products. The TPD describes a character- Revised 16 December 2016 description of the remaining flavour additives was used ising flavour as a ‘clearly noticeable smell or taste Accepted 24 December 2016 for categorisation. other than one of tobacco, resulting from an addi- Published Online First Results GC-MS measurements of the 33 tobacco tive or a combination of additives, including, but 12 January 2019 products resulted in an overview of 186 chemical not limited to, fruit, spice, herb, alcohol, candy, copyright. compounds. Of these, 144 were solely present in menthol or vanilla, which is noticeable before or commercially available products. These 144 flavour during the consumption of the tobacco product’. additives were described using 62 different flavour Notice that flavour is described as smell or taste. In descriptors extracted from flavour databases, which this paper, we will distinguish flavours from flavour were categorised into eight groups largely based on the components, which are the chemical compounds definition of characterising flavours from the European responsible for the overall flavour of the product. Tobacco Product Directive: fruit, spice, herb, alcohol, A flavour component can be present in natural http://tobaccocontrol.bmj.com/ menthol, sweet, floral and miscellaneous. tobacco, but can also be added to tobacco (flavour Conclusions We developed a method to identify additives). and describe flavour additives in tobacco products. Recently, it was proposed to assess characterising Flavour additives consist of single flavour compounds or flavours by using a combination of a trained expert mixtures of multiple flavour compounds, and different panel that assesses flavours by smelling tobacco combinations of flavour compounds can cause a certain samples, and headspace gas chromatography-mass flavour. A flavour library helps to detect flavour additives spectrometry (GC-MS).6 Headspace is based on that are characteristic for a certain flavour, and thus heat-assisted diffusion of volatiles such as flavours can be useful for regulation of flavours in tobacco and to the gas phase. Subsequently, these flavours can related products. be identified and analysed with gas chromatog- raphy-mass spectrometry (GC-MS). It was also on September 24, 2021 by guest. Protected recommended that based on the GC-MS method, a INTRODUCTION large flavour library should be established to obtain According to the WHO Framework Conven- patterns in added flavour components (flavour addi- tion on Tobacco Control, tobacco attractiveness, tives). The current paper follows up on that sugges- toxicity and addictiveness are important factors tion. Together, they form a standardised method in tobacco product regulation.1 Characterising for assessing the flavour of a tobacco product, upon flavours other than the one of tobacco, mostly which regulation can be based. Chemical analysis accompanied by packages with colourful designs, is required to determine which flavour components contribute to product attractiveness. Flavoured are added to tobacco products and to be able to tobacco products are especially attractive to quantify these flavour components. Since chemical youth and therefore widely considered ‘starter’ analysis does not provide information concerning 1 To cite: Krüsemann EJZ, products. human perception of flavours, for regulation Visser WF, Cremers JWJM, A literature study performed by Feirman and purposes chemical analysis should be comple- et al. Tob Control colleagues shows that flavoured tobacco use is mented with knowledge obtained from sensory 2018;27:105–111. related to young age and that consumers prefer analysis. Krüsemann EJZ, et al. Tob Control 2018;27:105–111. doi:10.1136/tobaccocontrol-2016-052961 105 Research paper Tob Control: first published as 10.1136/tobaccocontrol-2016-052961 on 11 February 2017. Downloaded from In this study, an analytical method was used to identify flavour Table 1 Tobacco products used for this study additives in tobacco products using headspace GC-MS. Since headspace GC-MS focuses on volatile compounds, this technique Expected is highly suitable and commonly used in flavour research. It has N o Type Brand flavour previously been investigated for the analysis of tobacco prod- Expected characterising 1 Roll-your-own RYO-TP2 Menthol ucts, for instance to measure the concentration of flavour-re- flavour products 2 Cigarette Cig-TP13 Menthol lated components in flavoured Indian-made bidi cigarettes and 3 Cigarette Cig-TP2 Menthol to characterise different strawberry-flavoured tobacco products 4 Cigarette Cig-TP1 Menthol 7 8 for their volatile additives. 5 Cigarette Cig-TP14 Menthol Using our headspace GC-MS method, several cigarette and 6 Cigarette Cig-TP15 Menthol roll-your-own (RYO) tobacco products that were expected 7 Cigarette Cig-TP5 Cherry to have a characterising flavour, such as apple, strawberry or 8 Cigarette Cig-TP16 Vanilla mango, were analysed to build a list of flavour additives (a 9 Roll-your-own RYO-TP3 Vanilla flavour library). We also included some commercial brands that 10 Roll-your-own RYO-TP1 Vanilla contain flavour additives, but that are not expected to have 11 Cigarette Cig-TP4* Vanilla a characterising flavour. For brevity, these products will be 12 Cigarette Cig-TP8* Chocolate referred to as ‘characterising-flavour products' and ’non-char- 13 Cigarette Cig-TP7* Unknown acterising flavour products’, in the rest of this manuscript. To 14 Cigarette Cig-TP9 Apple distinguish flavour additives from flavour components present in natural tobacco, reference products were analysed as well. 15 Cigarette Cig-TP12 Strawberry The group of reference products consists of two types of prod- 16 Cigarette Cig-TP10 Honey ucts: natural tobacco leaves and research cigarettes containing 17 Cigarette Cig-TP11 Mango no additives. 18 Cigarette Cig-TP17 Mango The commercially available Leffingwell flavour database 19 Cigarette Cig-TP18 Pina Colada containing over 4000 descriptions of flavouring materials 20 Cigarette Cig-TP19 Mojito and additives,9 and internet sources, such as the Good Scents 21 Cigarette Cig-TP6* Chocolate Company, were used to obtain flavour descriptions of the 22 Cigarette Cig-TP3* Chocolate flavour additives. Together, this information comprises a tobacco Expected non- 23 Cigarette Cig-RP1 Tobacco additives flavour library that helps to discover flavour additives characterising flavour 24 Cigarette Cig-RP2 Tobacco products that are characteristic for a certain flavour, and is thus useful 25 Cigarette Cig-RP3 Tobacco copyright. for regulation purposes concerning characterising flavours in 26 Cigarette Cig-RP4 Tobacco tobacco products. We analysed the different tobacco products 27 Cigarette Cig-RP5 Tobacco in terms of the amount of flavour additives in a brand, and 28 Cigarette Cig-RP6 Tobacco the flavour complexity based on the flavour descriptions and Reference products 29 Cigarette Coresta Monitor - amount of different flavour categories. 6 (CM6) 30 Cigarette University of - MatERIALS AND METHODS Kentucky (3R4F) http://tobaccocontrol.bmj.com/ Table 1 shows the products that were studied, which for the 31 Leaves American - Virginia flue largest part overlap with those used in the study by the HETOC cured