Glycosides are sugar derivatives,an overwhelming number of them occurring in nature.Many investigations also demonstrated that there were inherent relations between the flavor and their glycosidic bond flavor precursors.Over recent years,increasing attention has been paid to these glycosidically bound precursors,since in certain varieties of some monoterpenes,norisoprenoids and shikimic acid derivatives are bound to sugars,and glycosidase-catalyzed hydrolysis releases the volatiles associated with the fruity aroma so highly appreciated in white wines,teas etc.To investigation the pyrolysis behavior and decomposition compounds of this kind of glycosidically-bond flavor precursors.Linalool-β-D-glucopyranoside was synthsized by Koenigs-Knorr reaction,the structure was identified by IR,1H NMR,13C NMR and LC-MS.Then TGA and DSC were employed to measure the weight loss and caloric changes of the samples.The results showed the peak temperatures(Tp)measured by TGA were 285.6℃,and Tp measured by DSC were 273.2℃.Then pyrolysis products of the glycosides were analyzed by on-line Py-GC-MS technology from 200-900℃.The result indicated near 300℃ was a feasible temperature range for glycosides pyrolysis.It also showed pyrolysis of the glycoside can release specific fresh arome of the aglycone of Linalool.Finally the thermal behavior and the thermal decomposition mechanism of the flavor precursor were discussed.The study on the thermal behavior and pyrolysis products of this glycoside would make flavor precursor used to provide specific flavor of aglycone possibly.