Study on the preparation of geranyl acetone and β-cyclodextrin inclusion complex and its application in cigarette flavoring
β-Cyclodextrin (β-CD) inclusion complex containing geranyl acetone as a guest was prepared by saturated water solution method. Furthermore, the structure and properties of the inclusion complex were studied. The formation of the inclusion complex was demonstrated by. Fourier transform infrared spect...
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| Veröffentlicht in: | Scientific reports 2020-07, Vol.10 (1), p.12375-12375, Article 12375 |
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| description | β-Cyclodextrin (β-CD) inclusion complex containing geranyl acetone as a guest was prepared by saturated water solution method. Furthermore, the structure and properties of the inclusion complex were studied. The formation of the inclusion complex was demonstrated by. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), thermogravimetric analysis (TG) and differential scanning calorimetry (DSC). The thermodynamic analysis of the inclusion complex showed that the inclusion reaction is an endothermic spontaneous reaction. The average of △H, △S and △G is 11.66 kJ mol
−1
, 0.082 kJ mol
−1
and − 14.49 kJ mol
−1
, respectively. Moreover, the kinetic analysis of thermal decomposition of the inclusion compound showed that the thermal decomposition reaction is a first-order reaction (the inclusion ratio is 1:1), the average activation energy of the reaction is 180.90 kJ mol
−1
, and the binding force in the inclusion compound is mainly Van der Waals force. The flavor test of cigarettes showed that the inclusion compound improved the stability of geranyl acetone and the sensory quality of cigarettes. This study improves the solubility and thermal stability of geranyl acetone, and provides theoretical support and technical guidance for expanding the application of geranyl acetone. |
| doi_str_mv | 10.1038/s41598-020-69323-1 |
| format | Article |
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−1
, 0.082 kJ mol
−1
and − 14.49 kJ mol
−1
, respectively. Moreover, the kinetic analysis of thermal decomposition of the inclusion compound showed that the thermal decomposition reaction is a first-order reaction (the inclusion ratio is 1:1), the average activation energy of the reaction is 180.90 kJ mol
−1
, and the binding force in the inclusion compound is mainly Van der Waals force. The flavor test of cigarettes showed that the inclusion compound improved the stability of geranyl acetone and the sensory quality of cigarettes. This study improves the solubility and thermal stability of geranyl acetone, and provides theoretical support and technical guidance for expanding the application of geranyl acetone.</description><identifier>ISSN: 2045-2322</identifier><identifier>EISSN: 2045-2322</identifier><identifier>DOI: 10.1038/s41598-020-69323-1</identifier><identifier>PMID: 32704066</identifier><language>eng</language><publisher>London: Nature Publishing Group UK</publisher><subject>639/638 ; 639/638/11 ; 639/638/224 ; 639/638/309 ; 639/638/403 ; 639/638/549 ; Acetone ; Calorimetry ; Cigarettes ; Decomposition ; Differential scanning calorimetry ; Flavor ; Fourier analysis ; Fourier transforms ; Humanities and Social Sciences ; Infrared spectroscopy ; multidisciplinary ; Science ; Science (multidisciplinary) ; Sensory evaluation ; Sensory properties ; Thermal decomposition ; Thermal stability ; X-ray diffraction ; β-Cyclodextrin</subject><ispartof>Scientific reports, 2020-07, Vol.10 (1), p.12375-12375, Article 12375</ispartof><rights>The Author(s) 2020</rights><rights>The Author(s) 2020. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-611284111e7cb296b59f56f4f0ab0d0a6d2a880c1fe38160f33e979676cc64293</citedby><cites>FETCH-LOGICAL-c451t-611284111e7cb296b59f56f4f0ab0d0a6d2a880c1fe38160f33e979676cc64293</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7378071/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7378071/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,27903,27904,41099,42168,51554,53769,53771</link.rule.ids></links><search><creatorcontrib>Du, Fu</creatorcontrib><creatorcontrib>Pan, Tingting</creatorcontrib><creatorcontrib>Ji, Xiaoming</creatorcontrib><creatorcontrib>Hu, Jingyan</creatorcontrib><creatorcontrib>Ren, Tianbao</creatorcontrib><title>Study on the preparation of geranyl acetone and β-cyclodextrin inclusion complex and its application in cigarette flavoring</title><title>Scientific reports</title><addtitle>Sci Rep</addtitle><description>β-Cyclodextrin (β-CD) inclusion complex containing geranyl acetone as a guest was prepared by saturated water solution method. Furthermore, the structure and properties of the inclusion complex were studied. The formation of the inclusion complex was demonstrated by. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), thermogravimetric analysis (TG) and differential scanning calorimetry (DSC). The thermodynamic analysis of the inclusion complex showed that the inclusion reaction is an endothermic spontaneous reaction. The average of △H, △S and △G is 11.66 kJ mol
−1
, 0.082 kJ mol
−1
and − 14.49 kJ mol
−1
, respectively. Moreover, the kinetic analysis of thermal decomposition of the inclusion compound showed that the thermal decomposition reaction is a first-order reaction (the inclusion ratio is 1:1), the average activation energy of the reaction is 180.90 kJ mol
−1
, and the binding force in the inclusion compound is mainly Van der Waals force. The flavor test of cigarettes showed that the inclusion compound improved the stability of geranyl acetone and the sensory quality of cigarettes. This study improves the solubility and thermal stability of geranyl acetone, and provides theoretical support and technical guidance for expanding the application of geranyl acetone.</description><subject>639/638</subject><subject>639/638/11</subject><subject>639/638/224</subject><subject>639/638/309</subject><subject>639/638/403</subject><subject>639/638/549</subject><subject>Acetone</subject><subject>Calorimetry</subject><subject>Cigarettes</subject><subject>Decomposition</subject><subject>Differential scanning calorimetry</subject><subject>Flavor</subject><subject>Fourier analysis</subject><subject>Fourier transforms</subject><subject>Humanities and Social Sciences</subject><subject>Infrared spectroscopy</subject><subject>multidisciplinary</subject><subject>Science</subject><subject>Science (multidisciplinary)</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Thermal decomposition</subject><subject>Thermal stability</subject><subject>X-ray diffraction</subject><subject>β-Cyclodextrin</subject><issn>2045-2322</issn><issn>2045-2322</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>C6C</sourceid><sourceid>BENPR</sourceid><recordid>eNp9kc9qFTEUxoMobbntC3QVcONmNP8mM9kIUtQKBRfWdcjNnLlNyU3GJFN6wafyQXymZjrFfwuzSQ75fR_nnA-hc0peU8L7N1nQVvUNYaSRijPe0GfohBHRNowz9vyP9zE6y_mW1NMyJag6QsecdUQQKU_Q9y9lHg44BlxuAE8JJpNMcbWOI95BMuHgsbFQYgBswoB__mjswfo4wH1JLmAXrJ_zIrBxP3m4f6RcydhMk3d2NaugdTuToBTAozd3sWp3p-jFaHyGs6d7g75-eH99cdlcff746eLdVWNFS0sjKWW9oJRCZ7dMyW2rxlaOYiRmSwZi5MBM3xNLR-A9lWTkHFSnZCetlYIpvkFvV99p3u5hsBBKMl5Pye1NOuhonP77J7gbvYt3uuNdTzpaDV49GaT4bYZc9N5lC96bAHHOmgnWcaJoTWaDXv6D3sY5hTreQkneCtl3lWIrZVPMOcH4qxlK9JKvXvPVNV_9mK9euuCrKE_L9iD9tv6P6gG-yKlt</recordid><startdate>20200723</startdate><enddate>20200723</enddate><creator>Du, Fu</creator><creator>Pan, Tingting</creator><creator>Ji, Xiaoming</creator><creator>Hu, Jingyan</creator><creator>Ren, Tianbao</creator><general>Nature Publishing Group UK</general><general>Nature Publishing Group</general><scope>C6C</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>20200723</creationdate><title>Study on the preparation of geranyl acetone and β-cyclodextrin inclusion complex and its application in cigarette flavoring</title><author>Du, Fu ; Pan, Tingting ; Ji, Xiaoming ; Hu, Jingyan ; Ren, Tianbao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c451t-611284111e7cb296b59f56f4f0ab0d0a6d2a880c1fe38160f33e979676cc64293</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>639/638</topic><topic>639/638/11</topic><topic>639/638/224</topic><topic>639/638/309</topic><topic>639/638/403</topic><topic>639/638/549</topic><topic>Acetone</topic><topic>Calorimetry</topic><topic>Cigarettes</topic><topic>Decomposition</topic><topic>Differential scanning calorimetry</topic><topic>Flavor</topic><topic>Fourier analysis</topic><topic>Fourier transforms</topic><topic>Humanities and Social Sciences</topic><topic>Infrared spectroscopy</topic><topic>multidisciplinary</topic><topic>Science</topic><topic>Science (multidisciplinary)</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Thermal decomposition</topic><topic>Thermal stability</topic><topic>X-ray diffraction</topic><topic>β-Cyclodextrin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Du, Fu</creatorcontrib><creatorcontrib>Pan, Tingting</creatorcontrib><creatorcontrib>Ji, Xiaoming</creatorcontrib><creatorcontrib>Hu, Jingyan</creatorcontrib><creatorcontrib>Ren, Tianbao</creatorcontrib><collection>Springer Nature OA Free Journals</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Scientific reports</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Du, Fu</au><au>Pan, Tingting</au><au>Ji, Xiaoming</au><au>Hu, Jingyan</au><au>Ren, Tianbao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study on the preparation of geranyl acetone and β-cyclodextrin inclusion complex and its application in cigarette flavoring</atitle><jtitle>Scientific reports</jtitle><stitle>Sci Rep</stitle><date>2020-07-23</date><risdate>2020</risdate><volume>10</volume><issue>1</issue><spage>12375</spage><epage>12375</epage><pages>12375-12375</pages><artnum>12375</artnum><issn>2045-2322</issn><eissn>2045-2322</eissn><abstract>β-Cyclodextrin (β-CD) inclusion complex containing geranyl acetone as a guest was prepared by saturated water solution method. Furthermore, the structure and properties of the inclusion complex were studied. The formation of the inclusion complex was demonstrated by. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), thermogravimetric analysis (TG) and differential scanning calorimetry (DSC). The thermodynamic analysis of the inclusion complex showed that the inclusion reaction is an endothermic spontaneous reaction. The average of △H, △S and △G is 11.66 kJ mol
−1
, 0.082 kJ mol
−1
and − 14.49 kJ mol
−1
, respectively. Moreover, the kinetic analysis of thermal decomposition of the inclusion compound showed that the thermal decomposition reaction is a first-order reaction (the inclusion ratio is 1:1), the average activation energy of the reaction is 180.90 kJ mol
−1
, and the binding force in the inclusion compound is mainly Van der Waals force. The flavor test of cigarettes showed that the inclusion compound improved the stability of geranyl acetone and the sensory quality of cigarettes. This study improves the solubility and thermal stability of geranyl acetone, and provides theoretical support and technical guidance for expanding the application of geranyl acetone.</abstract><cop>London</cop><pub>Nature Publishing Group UK</pub><pmid>32704066</pmid><doi>10.1038/s41598-020-69323-1</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | 639/638 639/638/11 639/638/224 639/638/309 639/638/403 639/638/549 Acetone Calorimetry Cigarettes Decomposition Differential scanning calorimetry Flavor Fourier analysis Fourier transforms Humanities and Social Sciences Infrared spectroscopy multidisciplinary Science Science (multidisciplinary) Sensory evaluation Sensory properties Thermal decomposition Thermal stability X-ray diffraction β-Cyclodextrin |
| title | Study on the preparation of geranyl acetone and β-cyclodextrin inclusion complex and its application in cigarette flavoring |
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