ABSTRACT
The high volatility of the terpenes contained in flavour-containing terpene (FCT) products causes the loss of these contents during product storage; thus, measuring the loss of FCT content during storage is important to estimate the final content. This work provides data on the reduction in FCT content of infused pre-rolled paper cones after 1 to 7 days of storage. Determination of FCT content was based on the formation of a reddish-brown precipitate resulting from the reaction of terpene moiety in FCT with sulphuric acid. Then, the absorbance of the precipitate was analysed using the UV-Vis Spectrophotometric method at a visible wavelength of 538 nm. A calibration standard curve was prepared concerning the concentration of the original FCT sample and used to determine the FCT content in infused pre-rolled paper. The FCT content on the first day of storage decreased and increased again after seven days of storage due to condensation. The data on the FCT content reduction as the effect of additive added was also evaluated.
