Detection of Amadori Compounds in Heated Foods

Amadori compounds represent precursors of flavor and off-flavor components formed during heat processing of foods. They can be detected in dried vegetables, malt, and cocoa. For separation and determination of Amadori compounds we used amino acid analysis and HPLC followed by a post-column reaction with triphenyltetrazoliumchloride. For gas chromatographic analysis, the Amadori compounds are oximized and converted into the trimethylsilyl derivatives. This method also allows the determination of amino acids, reducing sugars, 3-deoxyglucosone, hydroxymethylfurfural and organic acids. By these methods Amadori compounds formed during vegetable processing, kiln-drying of malt and during roasting of cocoa beans can be detected.