Thermal Behavior Analysis of Two Synthesized Flavor Precursors of
<i>N</i>
‐alkylpyrrole Derivatives
作者:Lvye Ai、Mengzhen Liu、Xiaoming Ji、Miao Lai、Mingqin Zhao、Tianbao Ren
DOI:10.1002/jhet.3626
日期:2019.9
of NBMF and NUMF appear at 310 and 268°C, respectively. The largest peaks of NBMF and NUMF showed by the differential scanning calorimeter curve were 315 and 274°C, respectively. Pyrolysis–gas chromatography/mass spectrometry detected small molecule fragrance compounds appeared during thermal degradation, such as 2‐methylpyrrole, 1‐methylpyrrole‐2‐carboxylic acid methyl ester, limonene, and methyl
为了扩展含吡咯的风味剂前体的库,提供了两种新的风味剂前体-甲基N-苄基-2-甲基-5-甲酰基吡咯-3-羧酸盐(NBMF)和甲基N-2-丁基-2-甲基-5-甲酰基吡咯-3-羧酸酯(NUMF)是通过环化,氧化和烷基化反应合成的。利用热重分析(TG),差示扫描量热仪和热解气相色谱/质谱法分析了NBMF和NUMF的热降解行为和热降解产物。TG-DTG曲线表明,NBMF和NUMF的最大质量损失率分别出现在310和268°C。差示扫描量热法曲线显示的NBMF和NUMF的最大峰分别为315和274℃。热解-气相色谱/质谱法检测到在热降解过程中出现了小分子芳香化合物,例如2-甲基吡咯,1-甲基吡咯-2-羧酸甲酯,柠檬烯和甲酸甲酯。最后,