Thermal decomposition of two synthetic glycosides by TG, DSC and simultaneous Py-GC-MS analysis

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.