Formation mechanism and influence factors of taste and odour compounds-chloroanisoles

Based on anisole as a precursor, the formation pathway mechanism and different influence factors such as pH value, chlorine dosage (the concentration of chlorine), initial concentration of anisole, temperature and some metal ions were investigated. The results show that pH value is the most important factor in the reaction. Chloroanisoles can be formed only under the acid and weak acid conditions. The formation velocity is accelerated and the concentration increases with increasing of chlorine dosage, initial concentration of anisole and temperature. Fe3+, Al3+ are benefit to the reaction while Mn2+, Zn2+ are not. The reaction rate is increased by 25% with the condition of Al3+. The influencing intensities of chlorine dosage, initial concentration of anisole, temperature are different. The relationship between concentration of products and the three factors (chlorine dosage, initial concentration of anisole, temperature) is linear correlation, respectively and chlorine dosage, initial concentration of anisole affect the concentration of products most obviously. The significances of them are both less than 0.05 while temperature is not. The sequence of effect of chloroanisoles formation is chlorine dosage, initial concentration of anisole, temperature. ©, 2015, Science Press. All right reserved.