Hartman, Guy J. published the artcileVolatile products formed from the thermal degradation of thiamin at high and low moisture levels, Name: 2-Methyl-3-tetrahydrofuranthiol, the publication is Journal of Agricultural and Food Chemistry (1984), 32(5), 1015-18, database is CAplus.
Volatile products formed during the heating (135°) of thiamin [59-43-8] in water and propylene glycol [57-55-6] were examined Carbonyls, furans, thiophenes, thiazoles, dioxolanes, and other S-containing compounds were identified. Quant. and qual. greater amounts of compounds were identified in the water system. Qual. comparisons of systems studied were made.
Journal of Agricultural and Food Chemistry published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C5H10OS, Name: 2-Methyl-3-tetrahydrofuranthiol.
Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem