Chen Zhu , Wei-Po Jiang , Chun-Hua Liu , Liangyuan Jia , Zeng-Yang He , Jin Zhang , Peng Zou , Yuan-Yuan Zhu
{"title":"聚丙烯酸酯支撑的香料前体的合成与热解","authors":"Chen Zhu , Wei-Po Jiang , Chun-Hua Liu , Liangyuan Jia , Zeng-Yang He , Jin Zhang , Peng Zou , Yuan-Yuan Zhu","doi":"10.1016/j.tca.2024.179759","DOIUrl":null,"url":null,"abstract":"<div><p>Herein we present a novel ‘polymerization strategy’ aimed at synthesizing flavor precursors, with a focus on enhancing their thermal stability and release properties. Three volatile flavors, menthol, methyl cyclopentenolone, and ethyl maltol, are reacted with acryloyl chloride to produce corresponding vinyl monomers. These monomers undergo radical polymerization to form homopolymers (<strong>P1</strong>−<strong>P3</strong>). To improve solubility in alcohol solvents, a hydrophilic oligoethylene glycol monomer is introduced, copolymerized with the flavor containing monomers, resulting in copolymers (<strong>P4</strong>−<strong>P6</strong>). An important advantage of these polymers lies in their significantly enhanced thermal stability, exhibiting an increase of approximately 100 to 200 °°C compared to small molecular flavors. Furthermore, our methodology enables efficient release of the target flavors upon heating, as evidenced by online analyses of volatiles from pyrolysis using fixed-bed reactor combined with single photoionization mass spectrometry (FBR-SPIMS) and pyrolysis-gas chromatography-mass spectrometry (Py-GC–MS). This work represents a practical and innovative approach to improving the thermal stability of volatile flavors and elevating their release temperature, offering promising applications in high-temperature food processing and tobacco industries.</p></div>","PeriodicalId":23058,"journal":{"name":"Thermochimica Acta","volume":"736 ","pages":"Article 179759"},"PeriodicalIF":3.1000,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Synthesis and pyrolysis of polyacrylate-supported flavor precursors\",\"authors\":\"Chen Zhu , Wei-Po Jiang , Chun-Hua Liu , Liangyuan Jia , Zeng-Yang He , Jin Zhang , Peng Zou , Yuan-Yuan Zhu\",\"doi\":\"10.1016/j.tca.2024.179759\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Herein we present a novel ‘polymerization strategy’ aimed at synthesizing flavor precursors, with a focus on enhancing their thermal stability and release properties. Three volatile flavors, menthol, methyl cyclopentenolone, and ethyl maltol, are reacted with acryloyl chloride to produce corresponding vinyl monomers. These monomers undergo radical polymerization to form homopolymers (<strong>P1</strong>−<strong>P3</strong>). To improve solubility in alcohol solvents, a hydrophilic oligoethylene glycol monomer is introduced, copolymerized with the flavor containing monomers, resulting in copolymers (<strong>P4</strong>−<strong>P6</strong>). An important advantage of these polymers lies in their significantly enhanced thermal stability, exhibiting an increase of approximately 100 to 200 °°C compared to small molecular flavors. Furthermore, our methodology enables efficient release of the target flavors upon heating, as evidenced by online analyses of volatiles from pyrolysis using fixed-bed reactor combined with single photoionization mass spectrometry (FBR-SPIMS) and pyrolysis-gas chromatography-mass spectrometry (Py-GC–MS). This work represents a practical and innovative approach to improving the thermal stability of volatile flavors and elevating their release temperature, offering promising applications in high-temperature food processing and tobacco industries.</p></div>\",\"PeriodicalId\":23058,\"journal\":{\"name\":\"Thermochimica Acta\",\"volume\":\"736 \",\"pages\":\"Article 179759\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-04-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Thermochimica Acta\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0040603124000984\",\"RegionNum\":2,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, ANALYTICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Thermochimica Acta","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0040603124000984","RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, ANALYTICAL","Score":null,"Total":0}
Synthesis and pyrolysis of polyacrylate-supported flavor precursors
Herein we present a novel ‘polymerization strategy’ aimed at synthesizing flavor precursors, with a focus on enhancing their thermal stability and release properties. Three volatile flavors, menthol, methyl cyclopentenolone, and ethyl maltol, are reacted with acryloyl chloride to produce corresponding vinyl monomers. These monomers undergo radical polymerization to form homopolymers (P1−P3). To improve solubility in alcohol solvents, a hydrophilic oligoethylene glycol monomer is introduced, copolymerized with the flavor containing monomers, resulting in copolymers (P4−P6). An important advantage of these polymers lies in their significantly enhanced thermal stability, exhibiting an increase of approximately 100 to 200 °°C compared to small molecular flavors. Furthermore, our methodology enables efficient release of the target flavors upon heating, as evidenced by online analyses of volatiles from pyrolysis using fixed-bed reactor combined with single photoionization mass spectrometry (FBR-SPIMS) and pyrolysis-gas chromatography-mass spectrometry (Py-GC–MS). This work represents a practical and innovative approach to improving the thermal stability of volatile flavors and elevating their release temperature, offering promising applications in high-temperature food processing and tobacco industries.
期刊介绍:
Thermochimica Acta publishes original research contributions covering all aspects of thermoanalytical and calorimetric methods and their application to experimental chemistry, physics, biology and engineering. The journal aims to span the whole range from fundamental research to practical application.
The journal focuses on the research that advances physical and analytical science of thermal phenomena. Therefore, the manuscripts are expected to provide important insights into the thermal phenomena studied or to propose significant improvements of analytical or computational techniques employed in thermal studies. Manuscripts that report the results of routine thermal measurements are not suitable for publication in Thermochimica Acta.
The journal particularly welcomes papers from newly emerging areas as well as from the traditional strength areas:
- New and improved instrumentation and methods
- Thermal properties and behavior of materials
- Kinetics of thermally stimulated processes