Acetoin, CH<sub>3</sub>CH(OH)C(O)CH<sub>3</sub>, is well known as a compound used to flavor and fragrance several foods as well as electronic and traditional cigarettes, giving these products a buttery flavor. The compound has also been observed in the pyrolysis products of many different biomass feedstocks. Despite the fact that acetoin is associated with many high-temperature processes, very little is known about its pyrolysis reactions. The goal of this project is to identify the products of thermal decomposition of gas-phase acetoin. Experiments were carried out using a pulsed hyperthermal nozzle coupled with matrix-isolation FTIR, in which pyrolysis temperatures were varied from 1100 K to 1500 K. Many products were observed in analysis, including acetaldehyde, acetylene, and vinyl alcohol. These results provide clues to the overall mechanism and are important for predicting and identifying contaminants in commonly consumed products.

Thermal decomposition products of gas-phase acetoin

253rd National Meeting (2017)

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