Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research was to define and compare flavour profiles of e-liquids with the same group taste from different manufacturers. Gas chromatography coupled with tandem mass spectrometry (GC–MS/MS) was used to separate and identify 90 popular compounds (98, including isomers) of interest. The developed method was validated in terms of accuracy (88–113%) for three spiking levels and the intra-day (0.2–13%) and inter-day precision (1–10%). Limits of quantitation were in the range of 10–816 ng/mL, while the matrix effects for 80% of the compounds were at negligible levels. The proposed method is rapid, simple and reliable and uses a green and modern GC–MS/MS technique. Twenty-five samples of five different flavours (tobacco, strawberry, cherry, menthol and apple) from five different producers were analysed, and the determined compounds were categorized and differentiated. The approach proposed in this study allowed for the evaluation of which compounds/group of compounds are responsible for taste and to distinguish common flavour compounds among the investigated brands for each flavour. Furthermore, the presented research can be considered in future toxicological studies.

电子烟的电子液体中存在的许多调味剂化合物，会给使用者带来特殊的口味和吸烟感。有关口味的内容和特定类型的数据通常是有限的，用户也不知道。该研究的目的是定义和比较来自不同制造商的具有相同组口味的电子液体的风味特征。气相色谱与串联质谱联用（GC-MS / MS）用于分离和鉴定90种受欢迎的感兴趣的化合物（98种，包括异构体）。所开发的方法在三个峰值水平的精度（88–113％）以及日内（0.2–13％）和日间精度（1–10％）方面得到了验证。定量限在10–816 ng / mL范围内，而80％化合物的基质效应处于可忽略的水平。所提出的方法是快速的，简单可靠，并使用绿色和现代的GC-MS / MS技术。分析了来自五个不同生产商的五种不同口味（烟草，草莓，樱桃，薄荷醇和苹果）的二十五个样品，并对确定的化合物进行了分类和区分。本研究中提出的方法可以评估哪种化合物/哪种化合物组负责味道，并可以在每种口味的调查品牌中区分常见的风味化合物。此外，可以在未来的毒理学研究中考虑提出的研究。本研究中提出的方法可以评估哪种化合物/哪种化合物组负责味道，并可以在每种口味的调查品牌中区分常见的风味化合物。此外，可以在未来的毒理学研究中考虑提出的研究。本研究中提出的方法可以评估哪种化合物/哪种化合物组负责味道，并可以在每种口味的调查品牌中区分常见的风味化合物。此外，可以在未来的毒理学研究中考虑提出的研究。