Volatile Products Formed from the Thermal Degradation of Thiamin at High and Low Moisture Levels

Guy J. Hartman, Chi Tang Ho, James T. Carlin, Jürgen D. Scheide

Research output: Contribution to journalArticlepeer-review

43 Scopus citations

Abstract

Volatile products formed during the heating (135 °C) of thiamin in water and propylene glycol were examined. Carbonyls, furans, thiophenes, thiazoles, dioxolanes, and other sulfur-containing compounds were identified. Quantitatively and qualitatively greater amounts of compounds were identified in the water system. Qualitative comparisons of systems studied were made.

Original languageEnglish (US)
Pages (from-to)1015-1018
Number of pages4
JournalJournal of agricultural and food chemistry
Volume32
Issue number5
DOIs
StatePublished - Jun 1984

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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