@article{MAKHILLJFT2007538135,
    title = {Identification of Products of Thermal Decomposition in Sweetener Using Dynamic TG and Pyrolyzer Coupled to GC/MS},
    journal = {Journal of Food Technology},
    volume = {5},
    number = {3},
    pages = {265-268},
    year = {2007},
    issn = {1684-8462},
    doi = {jftech.2007.265.268},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2007.265.268},
    author = {M.M. Conceicao,J.C.O. Santos,P.A. Filgueiras,R.O. Macedo,V.J. Fernandes and},
    keywords = {Cassava, fufu,hydrogen cyanide,physicochemical,properties},
    abstract = {The thermogravimetric profile of sweetener, Aspartame (APM) and 5-Benzyl-3,6-dioxo-2-piperazineacetic acid (5BZ) standards presented six, four and one events of thermal decomposition, respectively. In sweetener and APM have occurred dehydration and volatilization of methanol, which was confirmed stoichiometrically. The Py-GC-MS results of APM and sweetener indicated volatilization of methanol and Phenylalanine Methyl Ester (PME), which were identified as products of thermal decomposition. The product PME was common at APM and 5BZ standards suggesting the conversion of APM to 5BZ. In sweetener occurred formation of PME by degradation process similar to APM.}
    }