Citation: LAI Miao, ZHAO Boya, BAO Xiaorong, ZHAO Mingqin, JI Xiaoming, FU Peipei, ZHANG Yujie. Pyrolysates of novel latent fragrant compound 3,6-dimethyl- 2,5-pyrazinedicarboxylic acid menthol ester[J]. Chinese Journal of Chromatography, ;2015, 33(1): 46-51. doi: 10.3724/SP.J.1123.2014.07054 shu

Pyrolysates of novel latent fragrant compound 3,6-dimethyl- 2,5-pyrazinedicarboxylic acid menthol ester

1.
1. College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China;

Corresponding author: ZHAO Mingqin,
Received Date: 1 August 2014
Available Online: 27 August 2014
Fund Project: 河南省科技厅重点科技攻关项目(132102210042). (132102210042)

In order to develop a new tobacco flavor released at high-temperature, the novel latent fragrant compound 3,6-dimethyl-2,5-pyrazinedicarboxylic acid menthol ester (DPAME) was synthesized by esterification using 2,3,5,6-tetramethylpyrazine and menthol as raw materials. In air atmosphere, the pyrolysis behavior of DPAME was investigated using an on-line pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) method at three temperature levels of 300, 600 and 900 ℃, separately. The pyrolysis products were directly introduced into GC-MS and were qualitatively and semi-quantitatively analyzed. The results showed that a variety of aroma compounds of aldehydes, 3-p-menthene and menthol were released and identified at 300 ℃. While at 600 ℃ and 900 ℃, flavor alkene class, the alkyl pyrazines, menthol and 3-p-menthene were generated. And the types and relative amounts of pyrazines were significantly increased at these two temperatures. Combined the analytical results of DPAME pyrolysates and the results of sensory evaluation of the cigarette, the possible pyrolysis mechanism was preliminarily speculated. The Py-GC-MS technique for the study of the pyrolysis products of DPAME was convenient and rapid. The investigation provided a reliable theoretical foundation for the perfume reinforcement technology in tobacco products, contributing to the development of cigarette products with better aroma and taste. This method is an accurate and quick way to study the pyrolysis products of latent fragrant substance.
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