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.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)