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Thermal behavior of two synthesized flavor precursors of pyrazine esters

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Abstract

To develop thermal stable flavor of pyrazines, the two new flavor precursors of 3,6-dimethyl-2,5-pyrazinedicarboxylic acid leaf alcohol ester (DPALE) and 3,6-dimethyl-2,5-pyrazinedicarboxylic acid menthyl ester (DPAME) were synthesized by KMnO4 oxidation, acylating chlorination, and esterification reaction. TG, DSC and Py-GC/MS were conducted to investigate the thermal decomposition process and the pyrolysis products of DPALE and DPAME. TG–DTG curves showed that T p of DPALE and DPAME with the largest mass loss rate were 304.9 and 319.9 °C, respectively. The T peak of DPALE and DPAME measured by DSC were 307.1 and 327.7 °C, respectively. The pyrolysis products were qualitatively and semiquantitatively analyzed by Py-GC/MS technology at 300, 600, and 900 °C. The results indicated that 600 °C was better than the other two temperatures to release specific aromas of leaf alcohol, 2-methylpyrazine, 2,5-dimethylpyrazine, menthol, and 3-p-menthene. Finally, the thermal behavior and the thermal decomposition mechanism of the flavor precursors of DPALE and DPAME were discussed. The study on the thermal behavior and pyrolysis products of these two flavor precursors of pyrazine esters would have them applied in food stuffs and tobacco to provide specific flavor of leaf alcohol, menthol, and alkylpyrazines.

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Acknowledgements

This work was supported by Key Science and Technology Program of Science & Technology Department of Henan Province (Nos. 132102210042, 122102210129).

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Authors and Affiliations

  1. College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China

    Miao Lai, Xiaoming Ji, Peipei Fu, Pengze Wang, Xiaorong Bao & Mingqin Zhao

  2. College of Chemistry and Chemical Engineering, Taiyuan University of Technology, Taiyuan, 030024, China

    Boya Zhao

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  1. Miao Lai
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  2. Boya Zhao
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  3. Xiaoming Ji
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  4. Peipei Fu
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  5. Pengze Wang
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  6. Xiaorong Bao
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  7. Mingqin Zhao
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Correspondence to Mingqin Zhao.

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Lai, M., Zhao, B., Ji, X. et al. Thermal behavior of two synthesized flavor precursors of pyrazine esters. J Therm Anal Calorim 123, 479–487 (2016). https://doi.org/10.1007/s10973-015-4886-4

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  • DOI: https://doi.org/10.1007/s10973-015-4886-4

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