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Table 2 Detected flavouring additives in R.V-2

From: Forensic chemical profiling of flavouring additives in seized mu’assel (shisha) by gas chromatography-mass spectrometry (GC-MS)

R t

Chemical compound

Molecular weight (g/mol)

Important fragments

5.58

Eucalptol

154.249

81, 71, 108, 69, 111, 154

6.16

Phenyl ethyl methyl ether (Kewda ether)

136.19

45, 91, 136, 104, 65, 137

6.53

Benzeneethanol

108.14

91, 92, 65, 122, 39, 123

6.93

Camphor

152.24

95, 81, 69, 108, 41, 152

7.16

Menthol

156.27

71, 81, 95, 41, 123, 138

7.65

β-Citronellol

156.27

41, 69, 81, 82, 123, 138

7.98

Estragole

148.20

148, 147, 77, 121, 91, 51

8.33

Anethole

148.21

148, 147, 117, 77, 51, 149

8.84

Piperonal

150.13

149, 150, 63, 121, 65, 62

8.95

Nicotine

162.2

84, 133,162,42,119,65

8.98

Eugenol

164.20

164, 149, 77, 103, 55, 165

9.42

Vanillin

152.15

151, 152, 81, 123, 153, 154

9.89

Ethyl vanillin

166.18

137, 166, 109, 81, 29, 167

11.75

Patchouli alcohol

222.36

83, 138, 98, 222, 81, 55

12.91

Musk ambrette

268.26

253, 43, 91, 77, 268, 115