Abstract
INTRODUCTION Flavours are an important aspect of the e-cigarette sensory experience. The e-cigarette aerosol is generated by a heating coil vapourising the e-liquid. The vapourisation temperature has been estimated to reach up to 350oC [1], higher coil temperatures have been reported in the absence of e-liquid [2]. Our toxicological risk assessment approach to flavours considers both the flavour itself and the identification, measurement and risk assessment of any potential thermal breakdown and/or reaction products.
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