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Table 6 Detected flavouring additives in R.V-6

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

4.75

Benzaldehyde

106.12

105, 106, 77, 78, 107

5.60

Eucalptol

154.249

43, 81, 71, 108, 111, 154

6.17

Phenyl ethyl methyl ether

136.19

91, 136, 45, 65, 104, 103

6.30

Linalool

154.25

71, 93, 55, 69, 121, 136

6.53

Benzene ethanol

108.14

91, 92, 122, 65, 39, 93

6.93

Camphor

152.24

95, 81, 69, 108, 41, 152

7.16

Menthol

156.27

71, 81, 95, 82, 123, 138

7.65

β-Citronellol

156.27

41, 69, 81, 82, 123, 138

7.93

Trans-gernaniol

154.25

69, 41, 68, 93, 123, 139

8.28

Anisyl alcohol

138.17

138, 137, 109, 77, 94, 39

8.96

Nicotine

162.2

84, 133, 162, 42, 119, 163

8.98

Eugenol

164.20

164, 149, 77, 103, 131, 55

9.40

Vanillin

152.15

151, 152, 81, 109, 53, 50

9.89

Ethyl vanillin

166.18

137, 166, 138, 109, 81, 167

10.66

Rheosmin

164.20

107, 164, 43, 77, 121, 65

11.75

Patchouli alcohol

222.36

83, 138, 98, 222, 81, 55