Thermal decomposition study of menthyl-g
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Wan-cui Xie; Jian Tang; Xiao-hong Gu; Chang-rong Luo; Guang-yu Wang
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Article
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2007
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Elsevier Science
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English
โ 470 KB
To develop thermal stable flavor, a glycosidic bond flavor precursor of menthyl-b-D-glucopyranoside (MGLY) was synthesized by the modified Koenigs-Knorr reaction. The thermal decomposition process and pyrolysis products of the glycoside were investigated by thermo-gravimetric and simultaneously diff