{"title":"Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition","authors":"Junsong Zhang, Qianhua Tian, Jiqing Xie, Xianli Rao, Ruili Li, Tianyu Zhou, Xiaoyun Zheng, Jiaqi Wang, Miao Liang","doi":"10.1002/ffj.3829","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The investigation of the thermal release properties of flavours under heating conditions is essential for their application in related products. Herein, the thermal release processes of six typical aldehyde flavours with different boiling points were evaluated via thermogravimetric-derivative thermogravimetric (TG-DTG) and differential scanning calorimetry (DSC). To further study the relative proportions of prototype evaporation and the pyrolytic products under heating conditions, we developed a temperature-controlled tube furnace combined with thermal release products capturing device to simulate the pyrolysis process of aldehyde flavours under temperature of 350°C and three atmospheres (9%, 21% oxygen and 100% nitrogen), respectively. The TG-DTG curves showed that the selected flavours exhibited different thermal weight loss processes in terms of temperature range, initial release temperature (T<sub>i</sub>), temperature at maximum weight loss rate (T<sub>max</sub>) and final release temperature (T<sub>f</sub>). The T<sub>max</sub> of six aldehyde flavours was located between 173.73°C and 269.12°C depending on the thermal stability. Among them, cinnamaldehyde and p-anisaldehyde possessed the lowest and highest comprehensive release index (CRI) values of 1.07 × 10<sup>−3</sup>%/(min × <sup>o</sup>C<sup>2</sup>) and 9.81 × 10<sup>−3</sup>%/(min × <sup>o</sup>C<sup>2</sup>), respectively. Meanwhile, DSC analysis showed that all aldehyde flavours exhibited different heat absorption behaviour, and the enthalpy changes ranged from 236.10 to 393.80 J/g. According to the distribution of released pyrolytic products, the selected flavours can be classified as stabilised aldehydes and significantly pyrolytic aldehydes, and the heating atmospheres exhibited an obvious effect on the thermal release behaviour of aldehyde flavours. In addition, the possible pyrolysis schemes of significantly pyrolytic aldehydes were proposed based on the molecular structure.</p>\n </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"225-241"},"PeriodicalIF":2.1000,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3829","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The investigation of the thermal release properties of flavours under heating conditions is essential for their application in related products. Herein, the thermal release processes of six typical aldehyde flavours with different boiling points were evaluated via thermogravimetric-derivative thermogravimetric (TG-DTG) and differential scanning calorimetry (DSC). To further study the relative proportions of prototype evaporation and the pyrolytic products under heating conditions, we developed a temperature-controlled tube furnace combined with thermal release products capturing device to simulate the pyrolysis process of aldehyde flavours under temperature of 350°C and three atmospheres (9%, 21% oxygen and 100% nitrogen), respectively. The TG-DTG curves showed that the selected flavours exhibited different thermal weight loss processes in terms of temperature range, initial release temperature (Ti), temperature at maximum weight loss rate (Tmax) and final release temperature (Tf). The Tmax of six aldehyde flavours was located between 173.73°C and 269.12°C depending on the thermal stability. Among them, cinnamaldehyde and p-anisaldehyde possessed the lowest and highest comprehensive release index (CRI) values of 1.07 × 10−3%/(min × oC2) and 9.81 × 10−3%/(min × oC2), respectively. Meanwhile, DSC analysis showed that all aldehyde flavours exhibited different heat absorption behaviour, and the enthalpy changes ranged from 236.10 to 393.80 J/g. According to the distribution of released pyrolytic products, the selected flavours can be classified as stabilised aldehydes and significantly pyrolytic aldehydes, and the heating atmospheres exhibited an obvious effect on the thermal release behaviour of aldehyde flavours. In addition, the possible pyrolysis schemes of significantly pyrolytic aldehydes were proposed based on the molecular structure.
期刊介绍：
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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