Identification and synthesis of new odor compounds from photolysis of thiamin

Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine

“…Linde, & de Rijke, 1984). Its identification in the present study is only tentative, due to the lack of a reference…”

“…The characteristic thiamine degradation product 12 was identified for the first time by the research group of van Dort et al (1984) in photolysed thiamine. In this study it was formed from xylose/cysteine/thiamine and xylose/ thiamine, respectively, but not from xylose/cysteine.…”

“…In this study it was formed from xylose/cysteine/thiamine and xylose/ thiamine, respectively, but not from xylose/cysteine. According to van Dort et al (1984) it is formed via 5-hydroxy-3-mercapto-2-pentanone, cyclization to 2-hydroxy-3-mercapto-2-methyltetrahydrofuran, followed by reaction with formaldehyde finally producing 12. Xylose seems to influence its formation since in the reaction between [ 13 C 5 ]xylose, cysteine and thiamine a small part of 12 occurs as a singly labeled isotopomer (m/z 147, cf.…”

Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems

“…The same authors (van den Ouweland and Peer, 1975) reported its formation from the reaction of the sugar degradation component 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) with H2S. Though 28 seems to be a well-known compound in the thermal degradation of thiamin (van der Linde et al, 1979;Hartman et al, 1984a;van Dort et al, 1984), we could only tentatively identify this compound on the basis of its mass spectrum since it was too unstable to isolate by preparative GC. Additional supporting evidence was the finding of the corresponding heterocycle 2-methyl-4,5-dihydro-3thiophenethiol (19).…”

Volatile products formed from the thermal degradation of thiamin at high and low moisture levels

“…Cystine and ascorbic acid (as dehydroascorbic acid) could have possibly played a role in the last two steps of the mechanism proposed. Two compounds, l-methylbicyclo[3.3.0]-2,8-dioxa-4-thiaoctane and l,3-dimethylbicyclo[3.3.0]-2,8-dioxa-4-thiaoctane, identified in the water system have recently been reported (van Dort et al, 1984) as photolytic decomposition products of thiamin.…”