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Table 3 Detected flavoured additives in R.V-3

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

5.54

Limonene

136.24

68, 67, 93, 94, 136, 137

5.86

Sabinene

136.23

93, 91, 71, 41, 136, 137

6.30

Linalool

154.25

71, 93, 43, 121, 136, 139

6.51

Benzene ethanol

108.14

91, 92, 65, 122, 39, 123

6.91

Camphor

152.24

95, 81, 108, 41, 152, 55

7.16

Menthol

156.27

71, 81, 95, 55, 123, 138

7.35

Terpineol

154.25

59, 93, 121, 136, 81, 139

7.65

β-Citronellol

156.27

41, 69, 81, 82, 123, 138

7.91

Trans-gerniol

154.25

69, 41, 68, 93, 123, 139

8.95

Nicotine

162.2

84, 133, 162, 42, 119, 65

8.98

Eugenol

164.20

164, 149, 77, 103, 55, 39

9.40

Vanillin

152.15

151, 152, 81, 123, 53, 153

9.72

Phenyl ethyl butyrate

192.25

104, 105, 71, 91, 106, 161

9.91

Ethyl vanillin

166.18

137, 138, 166, 109, 81, 167

10.66

Rheosmin

164.20

107, 43, 164, 77, 121, 165

12.91

Musk ambrette

268.26

253, 43, 91, 77, 268, 115

13.93

Musk ketone

294.30

43, 279, 128, 294, 115, 129