Thermal
decomposition of two synthetic glycosides by TG,DSC and simultaneous Py-GC-MS
analysis |
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Authors: | W-C Xie X-H Gu Z-C Tan J Tang G-Y Wang C-R Luo L-X Sun |
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Institution: | (1) Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, Wuxi, China, 214036;(2) Thermochemistry Laboratory, Dalian Institute of Chemical Physics, Chinese Academy of Science, Dalian, China, 116023;(3) Huabao Food Flavors and Fragrance Co. Ltd, Shanghai, China, 201821 |
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Abstract: | To develop thermal stable flavor, two glycosidic
bound flavor precursors, geranyl-tetraacetyl-β-D-glucopyranoside
(GLY-A) and geranyl-β-D-glucopyranoside
(GLY-B) were synthesized by the modified Koenigs–Knorr reaction. The
thermal decomposition process and pyrolysis products of the two glycosides
were extensively investigated by thermogravimetry (TG), differential scanning
calorimeter (DSC) and on-line pyrolysis-gas chromatography mass spectroscopy
(Py-GC-MS). TG showed the T
p
of GLY-A and GLY-B were 254.6 and 275.7°C. The T
peak
of GLY-A and GLY-B measured by DSC were 254.8 and 262.1°C respectively.
Py-GC-MS was used for the simply qualitative analysis of the pyrolysis
products at 300 and 400°C. The results indicated that: 1) A large amount
of geraniol and few by-products were produced at 300°C, the by-products
were significantly increased at 400°C; 2) The characteristic pyrolysis
product was geraniol; 3) The primary decomposition reaction was the cleavage
of O-glycosidic bound of the two glycosides flavor precursors. The study on
the thermal behavior and pyrolysis products of the two glycosides showed that
this kind of flavor precursors could be used for providing the foodstuff with
specific flavor during heating process. |
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Keywords: | DSC flavor precursors glycosides Py-GC-MS analysis pyrolysis TG-DTG thermal decomposition thermal stability |
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