Research SectionEvaluation of the potential effects of ingredients added to cigarettes. Part 2: Chemical composition of mainstream smoke☆
Introduction
Ingredients added to tobacco can undergo different fates during cigarette smoking. Depending on their physical and chemical properties, various amounts of a compound may be distilled, combusted, or pyrolysed into different products. As most of the ingredients used are highly volatile aroma compounds, they are transferred unchanged into mainstream smoke (Green, Chalmers, & Kinnard, 1989, Jenkins, Newman, & Chavis, 1970). Typical examples of these ingredients are menthol, anisole, benzyl alcohol, vanillin and certain essential oils. Many of these compounds or mixtures are also natural constituents of the tobacco leaf. Because most ingredients are added to the tobacco in very small amounts (a few parts per million) and because of the low transfer into mainstream smoke, their contribution to mainstream smoke composition is consequently also very low. Other typical ingredients are compounds of low volatility such as sugars, and fruit juice extracts, which contain predominantly sugars and aroma compounds. These low volatile ingredients are expected to behave essentially like the sugars naturally contained in the tobacco leaf and to contribute in a similar way to mainstream smoke composition (Gager, Nedlock, & Martin, 1971, Gager, Nedlock, & Martin, 1971).
The fate of some of the individual ingredients investigated in this study has been analysed previously, either by combusting/pyrolysing the pure ingredient or in a burning cigarette. Examples of the first case are investigations into the pyrolysis of cocoa (Schlotzhauer et al., 1985) and the pyrolysis of carbohydrates (Tomasik et al., 1989). Examples of the second case are the investigations of volatile flavor compounds (Green, Chalmers, & Kinnard, 1989, Jenkins, Newman, & Chavis, 1970) and humectants (Laurene et al., 1965). The concept of the present study varies from the previous ones in that all ingredients were tested by adding them in groups to a single research cigarette. The design covers possible interactions between ingredients and/or their combustion/pyrolysis products by combining as many ingredients as possible in a single cigarette type. No attempt was made to determine the total recovery and identification of individual ingredients or their specific combustion/pyrolysis products. Instead, this study investigated the contribution of these processes to the overall delivery of mainstream smoke constituents.
The cigarettes investigated in this study have already been described in detail in Part 1 of this publication series (Carmines, 2002). The test cigarettes each contain one of three different groups of ingredients in a low or high level, and the control cigarette contains no added ingredients. The low level approximates the normal use level considered to be reflective of those used in commercial cigarettes and the high level is either 1.5 or 3 times the low level. The test cigarettes were designed to burn in a comparable manner, and this limitation prohibited the use of extremely high levels of the ingredients.
In this study, approximately 50 smoke constituents, selected predominantly for their toxicological properties (Voncken et al., 1998), were determined with validated analytical procedures to study the influence of the addition of ingredients on the composition of mainstream smoke.
Section snippets
Cigarettes
In total, 333 ingredients commonly used in the manufacture of cigarettes were assigned to three different groups of ingredients (Carmines, 2002). Ingredient Group 1 comprised casing materials, volatile top flavorings, and ingredients contained in reconstituted tobacco sheet; Ingredient Group 2 comprised casing materials and volatile top flavorings; and Ingredient Group 3 comprised casing materials and menthol. Casing materials are hygroscopic agents applied to tobacco to condition it for
Analysis of the reference cigarette 1R4F
For most of the parameters, the 1R4F yields found in this study match our (INBIFO) historical data. The mean deviation from the historical means was 13.1±8.2%. Table 1 compares the 1R4F mainstream smoke data published by the Tobacco and Health Research Institute at the University of Kentucky with the 1R4F data from the present study. The data from the Tobacco and Health Research Institute were obtained under the methodology specified by the FTC for the official testing of cigarette smoke. The
Discussion
A large number of ingredients were investigated in order to perform an overall assessment of the influence of ingredients and their potential interaction on cigarette smoke composition. A change in the yield of a certain constituent may be the result of the influence of an individual ingredient or of several different ingredients.
The total filler weight was kept the same in all cigarettes investigated; consequently, the amount of tobacco per cigarette was lower in the test cigarettes than in
Acknowledgements
The authors are grateful to Lynda Conroy for critically reviewing the manuscript, to Philip Morris USA's semiwork's staff for the production of the cigarettes, and to the staff at INBIFO for their excellent technical assistance.
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Portions of the results of this work were presented at the 39th Annual Meeting of the Society of Toxicology in Philadelphia, PA, USA
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INBIFO is a Philip Morris research laboratory.