Thermal behavior of two synthesized flavor precursors of pyrazine esters
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- 作者：Miao Lai ; Boya Zhao ; Xiaoming Ji ; Peipei Fu…
- 关键词：Pyrazine ester ; Flavor precursors ; DSC ; Py ; GC/MS analysis ; Pyrolysis ; Thermal analysis
- 刊名：Journal of Thermal Analysis and Calorimetry
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：123
- 期：1
- 页码：479-487
- 全文大小：818 KB
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Boya Zhao (2)
Xiaoming Ji (1)
Peipei Fu (1)
Pengze Wang (1)
Xiaorong Bao (1)
Mingqin Zhao (1)
1. College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
2. College of Chemistry and Chemical Engineering, Taiyuan University of Technology, Taiyuan, 030024, China - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Sciences
Polymer Sciences
Physical Chemistry
Inorganic Chemistry
Measurement Science and Instrumentation - 出版者：Akad茅miai Kiad贸, co-published with Springer Science+Business Media B.V., Formerly Kluwer Academic
- ISSN：1572-8943
文摘
To develop thermal stable flavor of pyrazines, the two new flavor precursors of 3,6-dimethyl-2,5-pyrazinedicarboxylic acid leaf alcohol ester (DPALE) and 3,6-dimethyl-2,5-pyrazinedicarboxylic acid menthyl ester (DPAME) were synthesized by KMnO4 oxidation, acylating chlorination, and esterification reaction. TG, DSC and Py-GC/MS were conducted to investigate the thermal decomposition process and the pyrolysis products of DPALE and DPAME. TG–DTG curves showed that T p of DPALE and DPAME with the largest mass loss rate were 304.9 and 319.9 °C, respectively. The T peak of DPALE and DPAME measured by DSC were 307.1 and 327.7 °C, respectively. The pyrolysis products were qualitatively and semiquantitatively analyzed by Py-GC/MS technology at 300, 600, and 900 °C. The results indicated that 600 °C was better than the other two temperatures to release specific aromas of leaf alcohol, 2-methylpyrazine, 2,5-dimethylpyrazine, menthol, and 3-p-menthene. Finally, the thermal behavior and the thermal decomposition mechanism of the flavor precursors of DPALE and DPAME were discussed. The study on the thermal behavior and pyrolysis products of these two flavor precursors of pyrazine esters would have them applied in food stuffs and tobacco to provide specific flavor of leaf alcohol, menthol, and alkylpyrazines.