Investigation on pyrolysis behavior and decomposition compounds of three synthesized glycosidically bond flavor precursors

Xie, Wancui; Yang, X.H.; Zhang, C.H.; Tan, ZC; Xia, Yongjun

doi:10.1016/j.tca.2011.08.019

Cited by 11 publications

(7 citation statements)

References 14 publications

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“…Glycosidic aroma compounds are remarkably important in green coffee because the aglycones released during the roasting process greatly contribute to enrich the coffee aroma profile ( Hattori et al, 2004 ; Xie et al, 2012 ), instead contribution of sugar moiety plays a minor role due to the high sucrose content (up to 8.5% w/w) of green C. arabica ( Stredansky et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics

Rosso

Lonzarich

Navarini³

et al. 2022

Current Research in Food Science

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Section: Introductionmentioning

confidence: 99%

Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics

Rosso

Lonzarich

Navarini³

et al. 2022

Current Research in Food Science

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“…As a result, substantial amount of intact C8 alcohol β-primeverosides could be retained in the soy products. Nonenzymatic reactions also play important roles in off-flavor components formation (Feng et al, 2020;Xie et al, 2012). Evidence showed that glycosidically bound volatiles were unstable under boiling water temperatures and yielded the volatiles as hydrolysis products (Coleman et al, 2012;Xie et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Nonenzymatic reactions also play important roles in off-flavor components formation (Feng et al, 2020;Xie et al, 2012). Evidence showed that glycosidically bound volatiles were unstable under boiling water temperatures and yielded the volatiles as hydrolysis products (Coleman et al, 2012;Xie et al, 2012). Besides, acid hydrolysis of glucosides was reported to be linked with the formation of flavors (Coleman et al, 2012;Dziadas & Jelen, 2016;Hampel et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

The precursors of C8 alcohols from soybean: Purification, distribution and hydrolysis properties of glycosidically bound volatiles

Feng

2021

Journal of Food Science

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C8 alcohols, such as 1-octen-3-ol and 3-octanol, have been variously described as mushroom, musty or earthy and are common volatile compounds of soymilk. C8 alcohols were the major volatiles formed during soybean soaking, and about 95% of the total C8 alcohols were originated from the enzymatic hydrolysis of glycosides of alcohols in soybean hypocotyls. In addition to 1-octen-3-yl β-primeveroside, a new glycoside was purified from the methanol extracts of soybean hypocotyls and were confirmed as 3-octanyl β-primeverosides by nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HRMS). The crude glycosidase extracted from soybean hypocotyls showed much higher hydrolysis activities toward C8 alcohol β-primeverosides than that of almond β-glycosidase. Besides, increasing nonenzymatic hydrolysis was observed when the purified β-primeverosides were heated at pH values lower than 6. The nonenzymatic hydrolysis activation energies (E a ) were 30.41 kJ/mol and 38.08 kJ/mol for 1-octen-3-yl β-primeveroside and 3-octanyl β-primeveroside, respectively. In addition to C8 alcohols, nonenzymatic hydrolysis also resulted in the formation of 2,3-octanedione, 3-hydroxy-2-octanone and 3-octanone. The nonenzymatic hydrolysis of β-primeverosides in the soy milk was also studied under the same conditions as those in the model systems. The degree of hydrolysis was similar but the molar yields of the volatile components were lower than those obtained in the model system.

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“…DTA/SDTG and DSC were used to study the thermal stability and the thermal degradation behavior of hydroxypropyl trimethyl ammonium chloride chitosan-Cd complexes and its thermal degradation mechanism [3,4] was obtained.…”

Section: Introductionmentioning

confidence: 99%

Thermal Behavior of -terpinyl--D-glycopyranoside

Yang¹,

Zhao²,

Lei³

et al. 2017

dtmse

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Abstract. Thermal decomposition of α-terpinyl-β-D-glucapyranoside was studied by DTA/SDTG and DSC. The heating rate was 5, 7.5, 10 and 15 K/min, and the samples were heated from the 30 to 500℃, the methods of Friedman and Flynn-Wall-Ozawa were applied to calculate the parameters of thermal degradation. Degradation mechanism was estimated by the methods of Coats-Redfern and Phadnis-Deshpande. TG-DTG curves showed that with the increased heating rate, the mass of α-terpinyl-β-D-glucapyranoside of starting loss T 0 , the biggest rate of mass loss T p and final mass loss T f all have linear increase. So that thermal degradation temperature was mainly influenced by the heating rate B. The DSC curves showed that melting and decomposition proceeded at same time. By Friedman and Flynn-Wall-Ozawa, the activate energy of Ea were 216.63 KJ/mol and 206.18 KJ/mol respectively, with well correlation.

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Investigation on pyrolysis behavior and decomposition compounds of three synthesized glycosidically bond flavor precursors

Cited by 11 publications

References 14 publications

Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics

Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics

The precursors of C8 alcohols from soybean: Purification, distribution and hydrolysis properties of glycosidically bound volatiles

Thermal Behavior of -terpinyl--D-glycopyranoside

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