{"doi":"10.2478/cttr-2013-0779","title":"The Influence of Cigarette Moisture to the Chemistry of Particulate Phase Smoke of a Common Commercial Cigarette","abstract":"<jats:title>Abstract</jats:title>\n                  <jats:p>This study presents the results on the influence of cigarette moisture content to the chemical composition of particulate phase smoke. Seventy-five selected compounds were monitored for the comparison of particulate phase smoke of a commercial full-flavored (FF) cigarette with three different moisture contents at 7.8%, 14.5% and 20.4%, respectively. It was demonstrated that the smoke of a dry cigarette is richer in lower molecular mass compounds than a regular cigarette. On the other hand, the smoke of a moist cigarette is richer in higher molecular mass compounds than a regular cigarette. To maximize the influence of cigarette moisture to the chemical composition, a separate set of measurements were done using only the first three puffs of smoke. The accumulation of moisture in the tobacco column of a burning cigarette may influence the smoke composition, as generated during burning. The differences between dry, regular and moist cigarettes were more obvious for the first three puffs.</jats:p>","journal":"Beiträge zur Tabakforschung International/Contributions to Tobacco Research","year":2004,"id":612915,"datarank":0.38474240361923057,"base_score":2.5649493574615367,"endowment":2.5649493574615367,"self_citation_contribution":0.38474240361923057,"citation_network_contribution":0.0,"self_endowment_contribution":0.38474240361923057,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":12,"citer_count":0,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1578494,"name":"SC Moldoveanu","orcid":null,"position":1,"is_corresponding":false},{"id":1578493,"name":"Q Zha","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"The Influence of Cigarette Moisture to the Chemistry of Particulate Phase Smoke of a Common Commercial Cigarette","abstract":"<jats:title>Abstract</jats:title>\n                  <jats:p>This study presents the results on the influence of cigarette moisture content to the chemical composition of particulate phase smoke. Seventy-five selected compounds were monitored for the comparison of particulate phase smoke of a commercial full-flavored (FF) cigarette with three different moisture contents at 7.8%, 14.5% and 20.4%, respectively. It was demonstrated that the smoke of a dry cigarette is richer in lower molecular mass compounds than a regular cigarette. On the other hand, the smoke of a moist cigarette is richer in higher molecular mass compounds than a regular cigarette. To maximize the influence of cigarette moisture to the chemical composition, a separate set of measurements were done using only the first three puffs of smoke. The accumulation of moisture in the tobacco column of a burning cigarette may influence the smoke composition, as generated during burning. The differences between dry, regular and moist cigarettes were more obvious for the first three puffs.</jats:p>","is_dataset_classified":null,"base_score":2.5649493574615367,"endowment":2.5649493574615367,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"21097893","pmcid":null,"openalex_id":"https://openalex.org/W2219049510","authors":[],"funders":[],"total_grants":0,"fwci":3.26,"citation_percentile":0.92445543,"influential_citations":0,"citation_trend":[{"year":2013,"count":2},{"year":2014,"count":1},{"year":2021,"count":3},{"year":2022,"count":1},{"year":2025,"count":1},{"year":2026,"count":1}],"oa_status":"gold","license":"cc-by-nc-sa","oa_locations":[{"url":"https://www.sciendo.com/pdf/10.2478/cttr-2013-0779","host_type":"journal"},{"url":"https://www.sciendo.com/pdf/10.2478/cttr-2013-0779","host_type":"publisher"},{"url":"https://content.sciendo.com/view/journals/cttr/21/3/article-p184.xml","host_type":"publisher"},{"url":"https://reference-global.com/pdf/10.2478/cttr-2013-0779","host_type":"publisher"},{"url":"https://doi.org/10.2478/cttr-2013-0779","host_type":"journal"},{"url":"https://doaj.org/article/db3aa6b31c4944f59f9ae613f40d6175","host_type":"repository"}],"fields_of_study":["Fire dynamics and safety research"],"mesh_terms":[],"keywords":["Smoke","Cigarette smoke","Moisture","Particulates","Chemistry","Water content","Third-hand smoke","Composition (language)","Chemical composition","Environmental chemistry","Phase (matter)","Sidestream smoke","Food science","Toxicology","Organic chemistry"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Good health and well-being"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-02T05:36:12.474171Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}