کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8954863 1646047 2018 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Thermo-oxidative degradation of aromatic flavour compounds under simulated tobacco heating product condition
ترجمه فارسی عنوان
تخریب ترشح اکسیداتیو ترکیبات طعم دهنده معطر تحت شرایط تولید سیمان شبیه سازی شده
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
A modified pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) method was used to evaluate the thermo-oxidative degradation of 34 flavour compounds containing aromatic sub-units, in 9% oxygen / 91% nitrogen at 300 °C with 5 min isothermal holding. This set of pyrolysis parameter was used to simulate heated tobacco products. The main types of reactions of these aromatic species under these conditions were relatively mild oxidation and thermal division resulting in the formation of benzaldehyde and other aldehydes, ketones, and styrene. The highest yield of these products was estimated to be around 10%, occurring where the molecular structure and reactivity of the compound was susceptible to oxidation or bond scission. Representative reaction schemes were proposed to explain the formation of the detected products. The results proved that styryl moiety present in some aromatic flavour compound did not decompose to styrene under the conditions applied, rather, styrene was generated from phenylacetic acid and phenylethyl esters by thermal cleavage at 300 °C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Analytical and Applied Pyrolysis - Volume 134, September 2018, Pages 405-414
نویسندگان
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