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题名: Thermal decomposition of two synthetic glycosides by TG, DSC and simultaneous Py-GC-MS analysis
作者: Xie, W-C.;  Tan, Z-C.;  Gu, X-H.;  Tang, J.;  Wang, G-Y.;  Luo, C-R.;  Sun, L-X.
关键词: DSC ;  flavor precursors ;  glycosides ;  Py-GC-MS analysis ;  pyrolysis ;  TG-DTG ;  thermal decomposition ;  thermal stability
刊名: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
发表日期: 2007
DOI: 10.1007/s10973-006-7617-z
卷: 87, 期:2, 页:505-510
收录类别: SCI
文章类型: Article
WOS标题词: Science & Technology ;  Physical Sciences
类目[WOS]: Chemistry, Analytical ;  Chemistry, Physical
研究领域[WOS]: Chemistry
英文摘要: To develop thermal stable flavor, two glycosidic bound flavor precursors, geranyl-tetraacetyl-beta-D-glucopyranoside (GLY-A) and geranyl-beta-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 degrees C. The T-peak of GLY-A and GLY-B measured by DSC were 254.8 and 262.1 degrees C respectively.
关键词[WOS]: AROMA PRECURSORS ;  TEA LEAVES ;  L.
语种: 英语
WOS记录号: WOS:000244313900037
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/140658
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

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作者单位: 1.Guangdong Ocean Univ, Sch Food Sci & Technol, Zhanjiang 524025, Peoples R China
2.Chinese Acad Sci, Dalian Inst Chem Phys, Thermochem Lab, Dalian 116023, Peoples R China
3.So Yangtze Univ, Minist Educ, Key Lab Food Sci & Safety, Wuxi 214036, Peoples R China
4.Hubao Food Flavors & Fragrances Co Ltd, Shanghai 201821, Peoples R China

Recommended Citation:
Xie, W-C.,Tan, Z-C.,Gu, X-H.,et al. Thermal decomposition of two synthetic glycosides by TG, DSC and simultaneous Py-GC-MS analysis[J]. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY,2007,87(2):505-510.
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