BACKGROUND-AIM:
The tobacco industry has been introducing new tobacco and related products (TRPs) as reduced-harm alternative to – or quitting aid for – smoking, seemingly to reduce smoking-related deaths. A group of these TRPs are heat sticks, available with tobacco (heated tobacco products (HTP)) or another herbal substance like cellulose with tea extract (heated herbal products (HHP)). To maximize the attractiveness of heat sticks, additives are used. The industry’s freedom to use such additives, like flavorings, depends on national product regulations. For example, characterizing flavors in HTPs are prohibited in the Netherlands (NL) and Greece (GR), while they are allowed in HHPs. In Switzerland (CH), no such ban is in place at all. This research provides a comprehensive overview of the composition of appeal enhancing additives of different HTP and HHPs from different countries with varying regulations.

METHODS:
Multiple brands and flavors of HTPs (brands N=5; flavors N=23) and HHPs (N=2; N=6) are included. HTPs are sourced from NL, CH, and GR, while the HHPs are from NL and GR. Presence and estimated quantities of sugars and sweeteners are measured via high-performance liquid chromatography with evaporative light scattering detection (HPLC-ELSD); and of flavorings, cooling agents, pH reducing substances, nicotine and humectants via gas chromatography-mass spectrometry (GC-MS).

RESULTS:
In CH and GR, more non-tobacco flavored HTP variants are found on the market compared to NL. GC-MS analysis of HTPs and HHPs shows that the largest variability between products lies in flavorings and cooling agents. Over thirty unique flavorings are detected. Two Swiss HTPs, described as cooling and fruity, are mainly responsible for this large number, with 12-16 flavorings in a product. Overall, few flavorings are widely used in both HTPs and HHPs; benzyl alcohol, glycerol acetate, 3-hexanol, vanillin, and ethyl vanillin. Remarkable in the cooling agents is that many Dutch HTPs contain menthol and menthone, while their corresponding Swiss products – with similar product name - do not. Still, cooling agents other than menthol and menthone are only found in Swiss products, described as having minty and fresh flavor, with up to four different cooling agents in a product. Results from LCMS analysis will be presented during the conference.

CONCLUSIONS:
The results create a better understanding of possible product adaptations upon the characterizing flavor ban, and therefore, give an indication of compliance with such a ban. Still, an overlap is seen in flavorings and cooling agents in all HTPs and HHPs. More research is needed to determine the effect that these widely used additives have on sensory profile of the products and consumer liking. Based on those results, extensions on HTP and HHP regulations could be considered to target specific flavorings and cooling agents.