This study aims to explore the effects of different positions and flavoring levels on the release behavior of heated tobacco products.By controlling the overall flavor content within a specified tolerance range,six menthol-flavored heated tobacco product variants were examined for the release regularity of nicotine,glycerol,menthol and N,2,3-trimethyl-2-isopropylbutamide(WS-23).The results indicated that:1)For nicotine and glycerol,the release rate and transfer rate of nicotine in each product were higher than those of glycerol,potentially due to the differences in boiling points of these components.2)Significant variations were observed in the release and transfer rates for menthol and WS-23 across the products,with 1#,2#,and 5#exhibiting higher rates.These variations were influenced by the diverse flavoring contents in the segments of the heated tobacco products..3)The puff-by-puff release results showed that the release amount of each component increased firstly and then decreased,with 5#demonstrating comparatively better stability..
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