caa a22 4500 463193431 CHVBK 20180406164915.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s10973-006-7617-z doi (NATIONALLICENCE)springer-10.1007/s10973-006-7617-z Thermaldecomposition of two synthetic glycosides by TG, DSC and simultaneous Py-GC-MSanalysis [Elektronische Daten] [W.-C. Xie, X.-H. Gu, Z.-C. Tan, J. Tang, G.-Y. Wang, C.-R. Luo, L.-X. Sun] 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. Springer-Verlag, 2006 DSC nationallicence flavor precursors nationallicence glycosides nationallicence Py-GC-MS analysis nationallicence pyrolysis nationallicence TG-DTG nationallicence thermal decomposition nationallicence thermal stability nationallicence Xie W.-C Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, 214036, Wuxi, China aut Gu X.-H Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, 214036, Wuxi, China aut Tan Z.-C Thermochemistry Laboratory, Dalian Institute of Chemical Physics, Chinese Academy of Science, 116023, Dalian, China aut Tang J. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, 214036, Wuxi, China aut Wang G.-Y Huabao Food Flavors and Fragrance Co. Ltd, 201821, Shanghai, China aut Luo C.-R Huabao Food Flavors and Fragrance Co. Ltd, 201821, Shanghai, China aut Sun L.-X Thermochemistry Laboratory, Dalian Institute of Chemical Physics, Chinese Academy of Science, 116023, Dalian, China aut Journal of Thermal Analysis and Calorimetry Springer Netherlands 87/2(2007-01-01), 505-510 1388-6150 87:2<505 2007 87 10973 https://doi.org/10.1007/s10973-006-7617-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10973-006-7617-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Xie W.-C Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, 214036, Wuxi, China aut NATIONALLICENCE 700 1- Gu X.-H Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, 214036, Wuxi, China aut NATIONALLICENCE 700 1- Tan Z.-C Thermochemistry Laboratory, Dalian Institute of Chemical Physics, Chinese Academy of Science, 116023, Dalian, China aut NATIONALLICENCE 700 1- Tang J. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtz University, 214036, Wuxi, China aut NATIONALLICENCE 700 1- Wang G.-Y Huabao Food Flavors and Fragrance Co. Ltd, 201821, Shanghai, China aut NATIONALLICENCE 700 1- Luo C.-R Huabao Food Flavors and Fragrance Co. Ltd, 201821, Shanghai, China aut NATIONALLICENCE 700 1- Sun L.-X Thermochemistry Laboratory, Dalian Institute of Chemical Physics, Chinese Academy of Science, 116023, Dalian, China aut NATIONALLICENCE 773 0- Journal of Thermal Analysis and Calorimetry Springer Netherlands 87/2(2007-01-01), 505-510 1388-6150 87:2<505 2007 87 10973 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer