Analysis of the Flavors from Vitamin B1 （thiamin） under Microwave Degradation

Abstract

Abstract: Volatiles from thermal degradation Vitamin B1 (thiamin) in a microwave oven were trapped and analyzed by GC/MS. Twenty six sulfur containing compounds with structural characteristics of thiophene, thiazole, furyl sulfide, acetyl sulfide,aliphatic sulfide were identified. And nine of them such as 2-methyl-3-furanthiol and 2-acetylthiophene, which bear the specificmeaty structural unit, were expected to possess the meaty flavor and contribute more to the aroma of Vitamin B1 degradationproducts under microwave oven heating.

Key words: Vitamin B1, meaty flavors, microwave, GC/MS

XIE Jian-Chun, SUN Bao-Guo, LIU Yu-Ping, ZHENG Fu-Ping, WANG Chen. Analysis of the Flavors from Vitamin B1 （thiamin） under Microwave Degradation[J]. FOOD SCIENCE, 2004, 25(10): 241-244.

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Analysis of the Flavors from Vitamin B1 （thiamin） under Microwave Degradation

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