【摘 要】
：
To develop thermal stable flavor, some glycosidic bond flavor precursors of β-D-glycosides were synthesized by the modified Koenigs-Knorr reaction.The glycosides were characterized by infrared spectro
【机 构】
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School of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China
【出 处】
：
DaLian Internationall Symposia and Exhibition on Chromatogra
论文部分内容阅读
To develop thermal stable flavor, some glycosidic bond flavor precursors of β-D-glycosides were synthesized by the modified Koenigs-Knorr reaction.The glycosides were characterized by infrared spectroscopy(IR), liquid chromatography-mass spectrography-mass spectrography(LC-MS-MS), 1H NMR and 13C NMR.In order to investigate the pyrolysis behavior of the flavor precursors, the glycosides were pyrolysed at 200℃, 300℃, 400℃ in an on-line pyrolyser and in an off-line mode separately.Gas chromatography-mass spectrometry(GC-MS) was used for the qualitative and quantitative analysis of the pyrolysis products.Then the thermal degradation mechanism of glycosides was discussed according to the results.
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