Analysis of nitrosamine content, moisture, and pH in pouched smokeless tobacco products: a comparison of constituents in the intact product, tobacco and pouching material
The purpose of this study was to determine if water content, pH and select chemical constituents differed in the pouching material versus the tobacco of portioned smokeless tobacco products. In this study, nineteen different pouched moist snuff and snus smokeless tobacco products where analyzed for volatile and tobacco specific nitrosamine content in the tobacco, the pouch material and in the intact product. Sample pH and % oven volatiles were also determined for all samples. We found that % oven volatiles were higher in the intact product versus the tobacco alone by ~0.1% to 5.8% while the pH of the tobacco alone was generally higher than the intact product. The most pronounced differences between intact product, tobacco material, and pouching material were observed in nitrosamine content. We found that nitrosamine distribution between the tobacco and pouching material varied by product type, e.g. moist snuff versus snus, and that the relative distribution of the nitrosamines between the tobacco and pouching material was consistent within different products for a given product type. We will present data illustrating the differences in nitrosamine distribution, pH, and % oven volatiles in the intact product, tobacco alone, and pouching material and discuss practical implication for product testing.
Authors and affiliations:
GILLMAN I.G.; BROWN S.S.; HOFFMAN K.T.
Enthalpy Analytical Inc., Durham, NC, U.S.A.
CORESTA Meeting, Smoke Science/Product Technology, 2015, Jeju, ST 31