Thermo-oxidative degradation of aromatic flavour compounds under simulated tobacco heating product condition

•Thermo-oxidative treatment of aromatic flavours can lead to objectionable products at 300 °C.•Thermo-oxidation-GC/MS is a useful screening method to identify the products.•Characteristic reaction schemes were assumed to explain the formation of the products.•The common oxidation reaction proved to be dehydrogenation of alkyl substituents.•Phenylacetic acid and phenylethyl esters may degrade to styrene by thermo-oxidation.