Thermal properties of neryl long-chain esters obtained under microwave irradiation

Thermal properties of novel, neryl long-chain esters obtained through the esterification process of nerol, different chain lengths acidic components such as succinic anhydride, glutaric anhydride, adipic acid or sebacic acid and diol components such as ethylene glycol or diethylene glycol in solvent-free conditions under microwave irradiation were studied by TG/FTIR-coupled method. The studies confirmed that the use of microwave irradiation allowed obtaining flavor esters in absolutely shorter reaction time (only minutes) with high purity and yield compared to conventional method. The prepared novel, neryl long-chain esters were high thermal stable compounds and decomposed at three stages under air conditions including the breaking of ester bonds, oxidation and decarboxylation processes of formed intermediate products in a gaseous phase and thus the emission of various gaseous products. It was indicated on the same, complex and parallel decomposition mechanism under oxidative conditions for the present and previously studied long-chain esters of primary order terpene alcohols showing it independence on the type of alcohol used for their synthesis.