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Quantitative Analysis by Thermogravimetry-Mass Spectrum Analysis for Reactions with Evolved Gases
Published on: October 29, 2018
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An Approach to Flavor Chemical Thermal Degradation Analysis
Michael J Oldham1, Lena Jeong1, I Gene Gillman1
1Juul Labs, Inc., Washington, DC 20004, USA.
Toxics
|January 22, 2024
Summary
A new thermal degradation method screens flavor chemicals for electronic nicotine delivery systems (ENDS). This technique assesses potential toxicological risks by analyzing heat-induced chemical changes, aiding in safer ENDS formulation development.
Area of Science:
- Analytical Chemistry
- Toxicology
- Materials Science
Background:
- Flavor chemicals in electronic nicotine delivery systems (ENDS) pose toxicological challenges due to heat-induced degradation.
- Understanding thermal degradation pathways is crucial for assessing the safety of ENDS formulations.
Purpose of the Study:
- To develop and validate a thermal degradation technique for screening flavor chemicals used in ENDS.
- To evaluate the toxicological potential of flavor chemicals within ENDS formulations.
Main Methods:
- A pyrolyzer system was optimized using a glycerin/propylene glycol mixture to mimic ENDS thermal degradation products (acetaldehyde, acrolein, glycidol).
- Gas chromatography-mass spectrometry (GC/MS) was employed for quantitative and semiquantitative analysis of 90 flavor chemicals and their thermal degradants.
- Flavor chemical integrity and the number of identified thermal degradation products were assessed.
Main Results:
- A reproducible thermal degradation method was established, generating characteristic ENDS thermal degradants.
- Significant proportions of tested flavor chemicals (20, 26, and 15) showed high integrity (>99%, >95%, >90% intact) after thermal stress.
- Most flavor chemicals yielded a limited number of tentatively identified thermal degradation products (fewer than 10-12).
Conclusions:
- The developed thermal degradation technique provides a practical and informative approach for the toxicological screening of flavor chemicals for ENDS.
- This method aids in identifying potentially safer flavor chemicals for ENDS formulations by evaluating their thermal stability and degradation products.
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