Thermal decomposition of two synthetic glycosides by TG, DSC and simultaneous Py-GC-MS analysis

Journal of Thermal Analysis and Calorimetry

Volumn 87, Issue 2, 2007, Pages 505-510

  Xie, W C ^a   Tan, Z C ^b   Gu, X H ^c   Tang, J ^c   Wang, G Y ^d   Luo, C R ^d   Sun, L X ^b  

^a GUANGDONG OCEAN UNIVERSITY   (China)

^b DALIAN INSTITUTE OF CHEMICAL PHYSICS   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^d Huabao Flavor and Chemicals Company   (China)

Author keywords

DSC; Flavor precursors; Glycosides; Py GC MS analysis; Pyrolysis; TG DTG; Thermal decomposition; Thermal stability

Indexed keywords

DERIVATIVES; FOOD PRODUCTS; GAS CHROMATOGRAPHY; PYROLYSIS; THERMODYNAMIC STABILITY; THERMOGRAVIMETRIC ANALYSIS;

DECOMPOSITION REACTION; FLAVOR PRECURSORS; GLYCOSIDES;

SUGAR (SUCROSE);

EID: 33847243344     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-006-7617-z     Document Type: Article

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