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Table 4 Detected flavouring additives in R.V-4

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

5.60

Eucalptol

154.249

43, 81, 71, 108, 111, 154

5.81

Methyl isobutyrate

102.13

43, 40, 71, 87, 102, 103

6.16

Phenyl ethyl methyl ether

136.19

91, 136, 104, 65, 137, 138

6.30

Linalool

154.25

71, 43, 93, 55, 121, 136

6.51

Benzene ethanol

108.14

91, 92, 65, 122, 39, 123

6.93

Camphor

152.24

95, 81, 41, 108, 109, 152

7.16

Menthol

156.27

71, 81, 95, 55, 67, 123

7.65

β-Citronellol

156.27

41, 69, 81, 82, 123, 138

7.93

Nerol

154.25

41, 69, 68, 93, 123, 136

8.31

Anethole

148.21

148, 147, 117, 77, 105, 51

8.96

Nicotine

162.2

84, 133, 162, 92, 82, 163

8.98

Eugenol

164.20

164, 149, 77, 103, 55, 165

9.40

Vanillin

152.15

151, 152, 81, 123, 53, 153

9.74

Phenethyl isobutyrate

192.254

104, 43, 71, 105, 106, 42

10.66

Rheosmin

164.20

107, 43, 164, 77, 121, 65

11.45

Methyl dihydro jasmonate

226.32

83, 156, 153, 82, 55, 96

11.73

Patchouli alcohol

222.36

41, 43, 83, 98, 138, 222

12.89

Musk ambrette

268.2

253, 268, 91, 77, 115, 145

13.93

Musk ketone

294.30

43, 279, 128, 294, 115, 129