Menthol cigarettes account for a significant market share in many countries. However, little recent data exists on menthol levels in cigarettes and in mainstream smoke, limited to some markets or specific cigarette designs, such as cigarettes containing capsules filled with flavoring liquids. Samples of mentholated cigarettes bought worldwide with a variety of cigarette designs were analyzed for menthol content in cigarettes and in cigarette mainstream smoke with two analytical machine smoking regimes. A wide range of menthol content in cigarettes, from 1 to 22 mg/cigarette, was observed. The transfer of menthol to the cigarette mainstream smoke was generally slightly higher than the transfer of nicotine, with a range of 17%-40% using an intense smoking regime and 1%-17% using the ISO smoking regime. For the Tobacco Heating System (THS) 2.2, the menthol content was 12.8 mg/stick, and the transfer of menthol into the aerosol was about 17% with the ISO intense smoking regime, similar to the transfer of nicotine. The menthol content of the novel product THS 2.2 corresponds to the midpoint of the menthol content range of cigarettes, and the transfer of menthol to its aerosol is in the low range of cigarette menthol transfer.
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http://dx.doi.org/10.1016/j.yrtph.2018.11.004 | DOI Listing |
Front Commun (Lausanne)
September 2024
Office of Science, Center for Tobacco Products, Silver Spring, MD, United States.
Introduction: On January 2, 2020, the FDA announced a policy focused in part on prioritizing enforcement of flavored (other than tobacco- or menthol-flavored) cartridge-based electronic nicotine delivery systems (ENDS) without premarket authorization.
Methods: We used a query to identify Reddit conversations relevant to the policy from January 2 to May 6, 2020. Our sample included 576 posts (46 posts and 530 accompanying comments).
Food Sci Nutr
January 2025
Department of Food Safety and Hygiene, School of Health Fasa University of Medical Sciences Fasa Iran.
Chicken thigh is a popular and widely consumed meat product. However, its high moisture content and susceptibility to microbial spoilage limit its shelf life. To address this issue, we investigated the efficacy of an edible coating based on alginate nanoparticles (AlgNPs) containing menthol, essential oil (EO), or their combination for extending the shelf life of chicken thigh.
View Article and Find Full Text PDFNutrients
December 2024
Food Chemistry and Nutraceutical Laboratory, Department of Pharmacy and Biotechnology (FaBiT), Alma Mater Studiorum-University of Bologna, Via Belmeloro 6, 40126 Bologna, Italy.
Background: Three herbal extracts ( Willd., Lorentz, and L.) were mixed with three essential oils ( Mill.
View Article and Find Full Text PDFFood Chem
March 2025
School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
In this study, the dynamic effects of ultrasonic treatment (0-400 W) on the volatile flavor compounds of pumpkin juice under different storage periods were investigated systematically using a combination of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) techniques. A total of 139 and 46 volatile organic compounds (VOCs) were identified by GC-MS and GC-IMS, respectively. The results indicated that complex changes in volatile components occurred during storage.
View Article and Find Full Text PDFPlants (Basel)
November 2024
Institute of Crop Science and Resource Conservation-Renewable Resources, Agricultural Faculty, University of Bonn, Klein-Altendorf 2, D-53359 Rheinbach, Germany.
spp. are commonly used for the production of tea and for the extraction of essential oils (EOs). The key factor of mint quality is the content and composition of the EO.
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