The effect of flavor content in e-liquids on e-cigarette emissions of carbonyl compounds
2018
Qu, Yao | Kim, Ki Hyun | Szulejko, Jan E.
The effect of flavors on carbonyl compound (CC) emission factors (EF) from electronic cigarettes (ECs) vaping was investigated at the default vaping (voltage) setting in all experiments using a total of 21 lab-made e-liquid samples (five different types of retail flavorant bases: beverage/dessert/fruit/mint/tobacco). Each flavorant base was added to a separate unflavored base composed of a 1:1 mixture of propylene glycol/vegetable glycerol (PG/VG) at four levels (5/10/30/50% (v/v)). The e-liquid CC levels increased linearly with flavorant base content, 1.3–10.5 times (R²: 0.762–0.999). The vaping CC EFs increased linearly with flavorant base content (if ≥ 10%) from 1.0 to 92 times (R²: 0.431–0.998). For flavorant base content of 0%, 5%, and 10%, the EFs ranged from undetected to 0.11 μg puff⁻¹ (acetone). The 40-year cancer risk due to formaldehyde (70 kg EC user inhaling 5% flavorant base content e-liquid: 120 puffs day⁻¹) is estimated to be 2.0E-06 (highest) compared to 1.0E-06 for the 1:1 PG:VG base. Most formaldehyde vaped from the fruit flavored e-liquid was the flavorant base. The CC concentrations in EC liquids (before vaping) were approximately linear with e-liquid flavorant base content. Retail e-liquid product information labels should be guided to provide a complete list of all ingredients, their concentrations, and carbonyl compound EFs.
显示更多 [+] 显示较少 [-]