Lung retention and mouth absorption data

The following paragraphs include comments about two of the much researched smoke components formaldehyde and acetaldehyde. 

While much emphasis was placed on the aldehyde and ketone components in the vapor phase of cigarette MSS because of their in vitro ciliastatic activity, much research was also conducted after the mid-1950s to identify aldehyde and ketone components in the particulate phase of cigarette MSS primarily because many were found to contribute consumer acceptable flavor and aroma properties to the MSS. As noted by Rodgman (3266), many of the aldehydes and ketones used by the tobacco industry in its flavor formulations [see listing by Doull et al. (1053)] are known components of untreated tobacco and/or its smoke. Thus, such additives are not strangers to the tobacco and/or its smoke but their addition increases the consumer acceptable flavorants. Table III-ll lists some of the tobacco and/or tobacco smoke components that have been or are used in flavor formulations. 

Tobacco and/or Tobacco Smoke Aldehydes and Ketones Used in Flavor Formulations 

CAS No. Chemical Abstracts Nomenclature Aldehydes As Listed by Doull etal. (1053) Smoke Tobac 

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