“…4-Methyl-5-(2-hydroxyethyl)thiazole (6), 4-amino-5-(aminomethyl)-2-methylpyrimidine, and 3-mercaptopropanol, along with hydrogen sulfide, ammonia, acetic acid, formic acid, formaldehyde, and acetaldehyde, have been reported as major compounds from thermally degraded thiamin (1,2). Additionally, many furans and thiophenes, including the character-impact meaty aroma compound 2-methyl-3-furanthiol (7), were identified from thermally degraded thiamin (7) (3). Although numerous volatile thermal degradation compounds have been identified from thiamin, limited information is available on nonvolatile or semivolatile compounds from thermally degraded thiamin.…”