Levels of mint and wintergreen flavorants: Smokeless tobacco products vs. confectionery products

Food and Chemical Toxicology

Volumn 48, Issue 2, 2010, Pages 755-763

  Chen, C ^a   Isabelle, L M ^a,b   Pickworth, W B ^c   Pankow, J F ^a,b  

^a PORTLAND STATE UNIVERSITY   (United States)

^b Portland State University   (United States)

^c BATTELLE MEMORIAL INSTITUTE   (United States)

Author keywords

Confectionery; Flavorant compounds; Menthol; Methyl salicylate; Smokeless tobacco; Tobacco

Indexed keywords

MENTHOL; NICOTINE; SALICYLIC ACID METHYL ESTER;

ABSORPTION; ARTICLE; BODY WEIGHT; CHEMICAL ANALYSIS; CONTROLLED STUDY; FOOD INTAKE; MOISTURE; SMOKELESS TOBACCO; TEMPERATURE;

CANDY; FLAVORING AGENTS; MENTHA; MENTHOL; NICOTINE; OILS, VOLATILE; PLANT EXTRACTS; SALICYLATES; TOBACCO, SMOKELESS;

ARCTIUM; MENTHA; NICOTIANA TABACUM;

EID: 74849099373     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2009.12.015     Document Type: Article

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