Abstract
Flavors profiling in flavored hookah tobacco is an issue of increasing scrutiny for the health sector owing to its adverse effects on humans, especially being heated to produce smoke. This study aims at tackling the components involved in the flavored hookah tobacco from a chemical and biological point of view. Detecting individual flavor compounds, within a complex hookah tobacco matrix was accomplished using headspace solid phase microextraction (SPME). A total of 114 volatiles were identified in 13 flavored hookah tobacco products, with esters amounting for the major component up to 40%. Whereas oxygenated monoterpenes presented another major volatile class, contributing up to 23%, including (E)-anethole. Superheating flavored hookah tobacco at 190 °C resulted in the release of a mixture of phenol derivatives and polycyclic aromatic compounds that are indicative of coal tar, a major component produced during hookah tobacco usage with potential health hazards. This study provides the first comprehensive volatile profile of hookah tobacco products from different origins identifying chemical components involved in flavors. It is expected to serve as informative grounds for the better understanding of hookah tobacco production and usage. The information presented is also expected to raise awareness on the health risks of hookah tobacco smoking.
Highlights
Tobacco cigarette smoking is known for its adverse health effects including cancer, pulmonary and cardiovascular diseases[1]
We employed the technique of headspace solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) for volatiles profiling in 11 different flavored hookah tobacco products namely, apple, green grape, guava, melon, watermelon, strawberry, cinnamon, mango, peach, and unflavored “Kas” from different manufacturers, in addition to tobacco cigarette
Benzyl butanoate was previously reported in electronic cigarette fluids29,30. 2-Methylbutyl acetate was detected in Kas unflavored hookah tobacco at 14%, and melon (EG and EM) flavored ones at 13% and 8%, respectively, and at slightly lower levels in Rothmans tobacco cigarette at 6%; it has an ethereal rum-like fermented-fruity odor found in electronic cigarette fluids25,31. iso-Amyl iso-butyrate was present at a high level only in watermelon (EG) flavored hookah tobacco at 35%
Summary
Tobacco cigarette smoking is known for its adverse health effects including cancer, pulmonary and cardiovascular diseases[1]. We employed the technique of headspace solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) for volatiles profiling in 11 different flavored hookah tobacco products namely, apple, green grape, guava, melon, watermelon, strawberry, cinnamon, mango, peach, and unflavored “Kas” from different manufacturers, in addition to tobacco cigarette. These flavors were selected based on their wide availability and popularity as recommended by suppliers. Such elevated temperature would allow for the assessment of the less volatile components resulting from burning[22] in addition to the volatiles released from coal tar, a common by-product in hookah tobacco usage and regarded as a major health hazard[23,24]
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