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Table 5 Detected flavouring additives in R.V-5

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

81, 71, 108, 111, 154, 69

6.16

Phenyl ethyl methyl ether (Kewda ether)

136.19

91, 136, 45, 65, 104, 137

6.53

Benzene ethanol

108.14

91, 92, 65, 122, 64, 123

7.16

Menthol

156.27 l

71, 81, 95, 123, 138, 67

7.65

β-Citronellol

156.27

41, 69, 81, 82, 123, 138

7.93

Trans-gerniol

154.25

69, 41, 93, 123, 139, 154

8.96

Nicotine

162.2

84, 133, 162, 42, 119, 163

9.40

Vanillin

152.15

151, 152, 153, 81, 123, 53

11.75

Patchouli alcohol

222.36

83, 138, 98, 222, 81, 55

12.91

Musk ambrette

268.2

253, 43, 91, 268, 77, 115