Synthesis and pyrolysis of polyacrylate-supported flavor precursors.

• A new polymerization strategy towards flavor precursors. • Grafting volatile flavors onto polyacrylate matrix. • A remarkable increase in thermal decomposition temperatures. • Effective release of target flavors during heating process. • Copolymerization of a hydrophilic monomer to improve solubility in alcohols. Herein we present a novel 'polymerization strategy' aimed at synthesizing flavor precursors, with a focus on enhancing their thermal stability and release properties. Three volatile flavors, menthol, methyl cyclopentenolone, and ethyl maltol, are reacted with acryloyl chloride to produce corresponding vinyl monomers. These monomers undergo radical polymerization to form homopolymers (P1 − P3). To improve solubility in alcohol solvents, a hydrophilic oligoethylene glycol monomer is introduced, copolymerized with the flavor containing monomers, resulting in copolymers (P4 − P6). An important advantage of these polymers lies in their significantly enhanced thermal stability, exhibiting an increase of approximately 100 to 200 °°C compared to small molecular flavors. Furthermore, our methodology enables efficient release of the target flavors upon heating, as evidenced by online analyses of volatiles from pyrolysis using fixed-bed reactor combined with single photoionization mass spectrometry (FBR-SPIMS) and pyrolysis-gas chromatography-mass spectrometry (Py-GC–MS). This work represents a practical and innovative approach to improving the thermal stability of volatile flavors and elevating their release temperature, offering promising applications in high-temperature food processing and tobacco industries. The grafting of volatile flavor compounds onto polyacrylate substrates represents a novel approach in the synthesis of flavor precursors. The polymer-supported flavor precursors realize enhanced thermal stability and improved efficacy in aroma release, particularly under elevated temperatures. [Display omitted] [ABSTRACT FROM AUTHOR]