Abstract
A flavor precursor α-ionyl-β-d-glucoside (IG) was synthesized by Koenigs–Knorr method, and its structure was characterized by proton nuclear magnetic resonance spectroscopy, Fourier transform-infrared spectroscopy, and electro spray ionization mass spectroscopy (MS). Thermal degradation behaviors of the intermediate α-ionyl-tetra-O-acetyl-β-d-glucoside (IAG) and IG were analyzed by thermogravimetry and online pyrolysis (Py)-gas chromatography–MS. Flavor release property of IG was investigated with cigarettes as the carrier. The results indicated that fracture temperature of glycosidic bond was about 200 °C for IAG, and was about 190 °C for IG. Py of IAG and IG could generate several aroma compounds such as megastigmatriene, α-ionol, α-ionone, and 3-oxo-α-ionol. IG added in cigarettes could be pyrolyzed to release α-ionol, α-ionone, and 3-oxo-α-ionone, and increase the release amount of megastigmatrienone in mainstream smoke during smoking. The release amount of characteristic flavor components in mainstream smoke remain stable after the cigarette sample with IG placed in standard condition for 30 days, and there was no significant difference in the single puff release amounts, which confirmed the flavor release stability and uniformity of IG under heating treatment.
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