Table 5.
Summary of tobacco and non-tobacco constituents confirmed in various rapé samples using gas chromatography/mass spectrometry (MS), Fourier transform infrared (IR) and pH analyses.
| Tobacco (Species/Curing) Chemical markers |
Non-tobacco plant material1 Chemical markers, if available |
Other additives chemical markers or other indicators |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
| ||||||||||||
| Nicotiana Rustica | Fire-cured | Tonka Bean |
Camphor Laurel |
Clove | Cinnamon | Cassava | Peruvian Cocoa |
Menthol Flavoring 1 | Alkaline Ashes 2 | |||
|
|
||||||||||||
| Products | Alkaloids, TSNAs3 | PAHs | Coumarin | Camphor | Eugenol | Methyl Salicylate |
Cinnam- aldehyde |
n.a.4 | n.a.4 | Menthol | Pulegone | Calcium Carbonate IR spectra; pH |
| Rapé Cacitral | No Tobacco | MS only5 | MS | MS | MS, IR | MS | ||||||
| Rapé Guarany Cristal | No Tobacco | MS, IR6 | MS, IR | MS MS | MS, IR | IR only | MS | |||||
|
| ||||||||||||
| Rapé Guarany Especial | MS, IR | MS | MS, IR6 | MS | MS, IR | MS, IR | MS, IR | |||||
| Rapé Guarany Especial (Canela) | MS, IR | MS | MS, IR6 | MS | MS, IR | MS, IR | MS, IR | |||||
| Rapé Guarany Cravo | MS, IR | MS | MS, IR | MS | MS, IR | MS | MS | MS | ||||
| Rapé Moeda Especial | MS, IR | MS | MS, IR | MS, IR | Not found7 | |||||||
| Rapé Caratinga Mentolado | MS, IR | MS8 | MS, IR | |||||||||
| Rapé Caratinga Imburana | MS, IR | MS, IR | MS | |||||||||
| Rapé Araçá Cravo e Canela9 | MS, IR | MS8 | MS, IR | Not found6 | ||||||||
| Rapé Moeda Girassol | MS, IR | MS | MS, IR | MS | MS | |||||||
| Rapé Real (flavored)10 | MS, IR | MS | MS | |||||||||
|
| ||||||||||||
| Rapé Kaxinawá | MS, IR | MS | IR; high pH11 | |||||||||
| Rapé Nu-nu | MS, IR | MS | MS, IR | IR only | IR; high pH11 | |||||||
Scientific names: Tonka bean (Dipteryx odorata); Camphor laurel (Cinnamomum camphora); Clove (Syzygium aromaticum), Cinnamon (Cinnamomum sp.); Cassava (Manihot esculenta); Peruvian cocoa (Theobroma bicolor)
Menthol can be extracted from various mint plants, including, cornmint (Mentha arvensis) and peppermint (Mentha piperita).
The alkaline ashes in some rapé products can be taken from Peruvian cocoa, which is also known as the Macambo tree (Theobroma bicolor).
Alkaloids include nicotine and minor alkaloids (nornicotine, anatabine, anabasine, myosmine, isonicoteine).
Suitable chemical markers for cassava and Peruvian Cocoa were not available.
Although this product contains coumarin, the identification of it sources being tonka bean was inconclusive based on FT/IR spectra.
Although tonka bean is likely the primary source of coumarin, a small amount of coumarin could be attributable to cinnamon in these products.
Although cinnamon was listed on the packaging; its presence was not confirmed by FT/IR or chemical markers (e.g., cinnamaldehyde).
Products with coumarin concentrations less than 20µg/g did not have a positive identification using FT/IR spectra.
In the product name Rapé Araçá Cravo e Canela, ‘Cravo e Canela’ means cloves and cinnamon. GC/MS and FT/IR analysis confirmed that cinnamon is not present in this product despite its name.
Although not shown Rapé Real (unflavored) was essentially pure Nicotiana rustica based on FT/IR and GC/MS analysis.
Although the presence of calcium carbonate, a major component of ashes, is confirmed by FT/IR, other product constituents including additives could contribute to the higher pH observed.