Thermo-oxidative degradation of aromatic flavour compounds under simulated tobacco heating product condition

M. Blazso, B. Babinszki, Zs Czégény, E. Barta-Rajnai, Z. Sebestyén, E. Jakab, J. Nicol, C. Liu, K. McAdam

Research output: Contribution to journalArticle

Abstract

A modified pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) method was used to evaluate the thermo-oxidative degradation of 34 flavour compounds containing aromatic sub-units, in 9% oxygen / 91% nitrogen at 300 °C with 5 min isothermal holding. This set of pyrolysis parameter was used to simulate heated tobacco products. The main types of reactions of these aromatic species under these conditions were relatively mild oxidation and thermal division resulting in the formation of benzaldehyde and other aldehydes, ketones, and styrene. The highest yield of these products was estimated to be around 10%, occurring where the molecular structure and reactivity of the compound was susceptible to oxidation or bond scission. Representative reaction schemes were proposed to explain the formation of the detected products. The results proved that styryl moiety present in some aromatic flavour compound did not decompose to styrene under the conditions applied, rather, styrene was generated from phenylacetic acid and phenylethyl esters by thermal cleavage at 300 °C.

Original languageEnglish
JournalJournal of Analytical and Applied Pyrolysis
DOIs
Publication statusAccepted/In press - Jan 1 2018

Fingerprint

Flavor compounds
Styrene
Tobacco
Tobacco Products
Heating
Degradation
Pyrolysis
Oxidation
Ketones
Aldehydes
Gas chromatography
Molecular structure
Mass spectrometry
Esters
Nitrogen
Oxygen
Acids
Hot Temperature

Keywords

  • Aromatic flavours
  • Low temperature pyrolysis
  • Py-GC/MS
  • Thermo-oxidative decomposition
  • Tobacco heating products

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Thermo-oxidative degradation of aromatic flavour compounds under simulated tobacco heating product condition. / Blazso, M.; Babinszki, B.; Czégény, Zs; Barta-Rajnai, E.; Sebestyén, Z.; Jakab, E.; Nicol, J.; Liu, C.; McAdam, K.

In: Journal of Analytical and Applied Pyrolysis, 01.01.2018.

Research output: Contribution to journalArticle

Blazso, M. ; Babinszki, B. ; Czégény, Zs ; Barta-Rajnai, E. ; Sebestyén, Z. ; Jakab, E. ; Nicol, J. ; Liu, C. ; McAdam, K. / Thermo-oxidative degradation of aromatic flavour compounds under simulated tobacco heating product condition. In: Journal of Analytical and Applied Pyrolysis. 2018.
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AU - Sebestyén, Z.

AU - Jakab, E.

AU - Nicol, J.

AU - Liu, C.

AU - McAdam, K.

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