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题名: Investigation on pyrolysis behavior and decomposition compounds of three synthesized glycosidically bond flavor precursors
作者: Xie, W. C.1;  Yang, X. H.1;  Zhang, C. H.1;  Tan, Z. C.2;  Xia, Y. M.3
关键词: Synthesis ;  Glycosides ;  Flavor precursors ;  TGA ;  DSC ;  Py-GC-MS
刊名: THERMOCHIMICA ACTA
发表日期: 2012-03-20
DOI: 10.1016/j.tca.2011.08.019
卷: 532, 页:2-9
收录类别: SCI ;  ISTP
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: Three glycosidically bond flavor precursors of GGLY, LGLY and MGLY were synthsized by Koenigs-Knorr reaction. TGA and DSC were employed to measure the weight loss and caloric changes of the samples. The results showed the peak temperatures (T-p) measured by TGA were 275.7 degrees C, 339.8 degrees C and 298.9 degrees C, and T-p measured by DSC were 262.1 degrees C, 301.3 degrees C and 291.0 degrees C respectively. Then pyrolysis products of the glycosides were analyzed by on-line Py-GC-MS technology from 200 to 700 degrees C. The results indicated near 300 degrees C was a feasible temperature range for glycosides pyrolysis. The results showed pyrolysis of the glycosides can release specific aromes of their aglycones of geraniol, (Z)-3-hexenol and menthol. Finally the thermal behavior and the thermal decomposition mechanism of these flavor precursors were discussed. The study on the thermal behavior and pyrolysis products of these glycosides would make flavor precursors used to provide specific flavor of aglycones possibly. (C) 2011 Elsevier B.V. All rights reserved.
关键词[WOS]: GC-MS ANALYSIS ;  AROMA PRECURSORS ;  BLACK TEA ;  THERMAL-DECOMPOSITION ;  LEAVES ;  GREEN ;  DSC
语种: 英语
WOS记录号: WOS:000301892500002
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/142959
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, Coll Food Sci & Technol, Zhanjiang 524025, Peoples R China
2.Chinese Acad Sci, Thermochem Lab, Dalian Inst Chem Phys, Dalian 116023, Peoples R China
3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214036, Peoples R China

Recommended Citation:
Xie, W. C.,Yang, X. H.,Zhang, C. H.,et al. Investigation on pyrolysis behavior and decomposition compounds of three synthesized glycosidically bond flavor precursors[J]. THERMOCHIMICA ACTA,2012,532:2-9.
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