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Tobacco flavors increase the attractiveness of a tobacco brand and ultimately promote addiction. Information about what flavor and how much flavor is in flavor capsules can provide an effective way to regulate tobacco flavor. In this study, 128 flavor chemicals were identified and quantified by gas chromatography–mass spectrometry using libraries and authentic standards. Validation of the developed method was performed for interference, detection limits, calibration curves, accuracy, and precision. Menthol was the main ingredient in all capsules, and the carcinogenic pulegone was detected. Detected menthofuran, benzyl alcohol, geraniol, and eugenol cause toxic or severe irritation, and detected lactones can increase nicotine addiction by inhibiting nicotine metabolism in smokers. Margin of exposures for carcinogenic pulegone and non‐carcinogenic menthol were well below safety thresholds, indicating a significant risk of inhalation exposure. It is desirable to prohibit the use of flavor capsules in consideration of human risk.

No abstract

Azodicarbonamide (ADC) has been used as a flour bleaching agent or dough conditioner. A high‐performance liquid chromatography method was developed for simple and simultaneous analysis of ADC, semicarbazide (SEM), and hydrazine (HZ) using 4‐ethylbenzaldehyde (4‐EBA). Samples were extracted with methanol at neutral pH, and the extracts were concentrated at pH 1.0 and derivatized with 4‐EBA at pH 3. It was identified that ADC was decomposed to SEM, which was continually decomposed to HZ in an aqueous solution. This method was applied to the analysis of wheat flour products, and the results showed that SEM was detected up to a concentration of 0.42 mg/kg, but HZ was not detected in wheat flour products. The developed method enabled simple, less time‐consuming, and simultaneous analysis, and can be utilized to effectively evaluate ADC, SEM, and HZ concentrations in wheat flour products.

No abstract