Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8868902 | Environmental Research | 2018 | 10 Pages |
Abstract
The effect of flavors on carbonyl compound (CC) emission factors (EF) from electronic cigarettes (ECs) vaping was investigated at the default vaping (voltage) setting in all experiments using a total of 21 lab-made e-liquid samples (five different types of retail flavorant bases: beverage/dessert/fruit/mint/tobacco). Each flavorant base was added to a separate unflavored base composed of a 1:1 mixture of propylene glycol/vegetable glycerol (PG/VG) at four levels (5/10/30/50% (v/v)). The e-liquid CC levels increased linearly with flavorant base content, 1.3-10.5â¯times (R2: 0.762-0.999). The vaping CC EFs increased linearly with flavorant base content (if â¥â¯10%) from 1.0 to 92 times (R2: 0.431-0.998). For flavorant base content of 0%, 5%, and 10%, the EFs ranged from undetected to 0.11â¯Î¼gâ¯puffâ1 (acetone). The 40-year cancer risk due to formaldehyde (70â¯kg EC user inhaling 5% flavorant base content e-liquid: 120 puffs dayâ1) is estimated to be 2.0E-06 (highest) compared to 1.0E-06 for the 1:1 PG:VG base. Most formaldehyde vaped from the fruit flavored e-liquid was the flavorant base. The CC concentrations in EC liquids (before vaping) were approximately linear with e-liquid flavorant base content. Retail e-liquid product information labels should be guided to provide a complete list of all ingredients, their concentrations, and carbonyl compound EFs.
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Authors
Yao Qu, Ki-Hyun Kim, Jan E. Szulejko,