Posters
« Back
The Characterization of Flavored Tobacco with GCxGC-TOFMS
EP22994
Poster Title: The Characterization of Flavored Tobacco with GCxGC-TOFMS
Submitted on 14 May 2015
Author(s): Elizabeth Humston-Fulmer, David Alonso, Jeff Patrick, and Joe Binkley
Affiliations: LECO Corporation
This poster was presented at Pittcon 2014
Poster Views: 1,223
View poster »


Poster Information
Abstract: The characterization of flavor analytes in complex natural products, such as tobacco, is important. Information on naturally present flavors can aid in quality control and process optimization, and flavor additives are regulated by the FDA. Detecting and identifying individual flavor compounds, both naturally occurring and additives, within a complex tobacco matrix can be accomplished with chromatographic separations paired with mass spectral detection.

Methods were developed for sample preparation, chromatographic separation, and mass spectral detection to analyze natural flavor analytes and flavor additives in tobacco. Various tobacco products, including cigarettes and flavored tobacco, were analyzed. The volatile and semi-volatile compounds were sampled with headspace solid-phase micro-extraction (HS-SPME). Comprehensive two-dimensional gas chromatography (GCxGC) coupled to time-of-flight mass spectrometry (TOFMS) methods were developed to isolate and identify individual analytes within the complex tobacco matrix, including flavor compounds known to occur naturally in tobacco as well as flavor additives. Additional high resolution MS data were collected with LECO’s Pegasus® GC-HRT for confirmation of analyte identities through accurate mass measurements and for gaining insight to analytes that were previously unknown. These techniques provide a reliable method to locate, identify, and quantify tobacco flavors, and offer rapid characterization of tobacco products and their flavor analytes.
Summary: The experiments described in this poster demonstrate a food, flavor, and fragrance analysis for the characterization of the aroma and flavor analytes in tobacco. Natural flavors and additives were readily determined. HS-SPME sampling pre-concentrated the volatile and semi-volatile compounds and a GCxGC-TOFMS method separated and detected components in tobacco, including known additives and naturally occurring flavor analytes. Report abuse »
Questions
Ask the author a question about this poster.
Ask a Question »

Creative Commons

Related Posters


Can HIVAIDS be transmitted by food
Muhand khalid and Shahad sarmed

Can HIV/AIDS transmit by food?
Shahad sarmad and muhand khalid under the supervision of Dr reem Abu Assi

Bleeding Pseudoaneurysm in uncommon locations: interesting cases
Dr Joel James (SHO), Dr Chandni Patel (SpR) & Dr Shirish Prabhudesai (Consultant)

"Juggling Fire in the Jungle" My journey of thirty years living in a sustainable community experiment
Graham Ellis

2D FT0ICR MS/MS analysis of IgG1
Johanna Paris 1 , Tomos E. Morgan 1 , Yuko P. Y. Lam 1 Christopher A. Wootton 1 Mark André Delsuc 2 , Mark P. Barrow 1 , John O’Hara 3 , and Peter B. O’Connor 1