Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 87: Issue 2
Thermal decomposition of two synthetic glycosides by TG, DSC and simultaneous Py-GC-MS analysis
Authors:
W.-C. Xie Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, Wuxi, China, 214036

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X.-H. Gu Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, Wuxi, China, 214036

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Z.-C. Tan Thermochemistry Laboratory, Dalian Institute of Chemical Physics, Chinese Academy of Science, Dalian, China, 116023

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J. Tang Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, Wuxi, China, 214036

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G.-Y. Wang Huabao Food Flavors and Fragrance Co. Ltd, Shanghai, China, 201821

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C.-R. Luo Huabao Food Flavors and Fragrance Co. Ltd, Shanghai, China, 201821

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L.-X. Sun Thermochemistry Laboratory, Dalian Institute of Chemical Physics, Chinese Academy of Science, Dalian, China, 116023

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Pages:
505–510
Online Publication Date:
11 Dec 2006
Publication Date:
01 Jan 2007
Article Category:
Research Article
DOI:
https://doi.org/10.1007/s10973-006-7617-z
Keywords:
DSC; flavor precursors; glycosides; Py-GC-MS analysis; pyrolysis; TG-DTG; thermal decomposition; thermal stability
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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 Tp of GLY-A and GLY-B were 254.6 and 275.7°C. The Tpeak 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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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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