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Table 7 Detected flavouring additives in R.V-7

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, 108, 71, 111, 154

6.16

Phenylethylmethylether (Kewda ether)

136.19

45, 91, 136, 104, 65, 137

6.30

Linalool

154.25

71, 93, 55, 68, 121, 136

6.53

Benzene ethanol

108.14

91, 92, 122, 65, 39, 123

6.93

Camphor

152.24

95, 81, 69, 108, 41, 152

7.17

Menthol

156.27

71, 81, 95, 55, 123, 138

7.65

β-Citronellol

156.27

41, 69, 81, 82, 123, 138

7.91

Trans-geraniol

154.25

69, 41, 93, 123, 139, 154

8.31

Estragole

148.20

148, 147, 77, 121, 91, 51

8.95

Nicotine

162.2

84, 133, 162, 82, 92, 163

8.98

Eugenol

164.20

164, 149, 77, 103, 55, 165

9.40

Vanillin

152.15

151, 152, 81, 123, 53, 153

11.75

Patchouli alcohol

222.36

41, 43, 83, 98, 138, 222

12.91

Musk ambrette

268.26

253, 268, 43, 91, 77, 115

13.93

Musk Ketone

294.30

43, 279, 128, 294, 115, 129