Abstract
Amadori compounds were isolated from soy sauce by ion exchange chromatography, gel filtration and paper chromatography. Five Amadori compounds, fructose-glycine, fructose-alanine, fructose-valine, fructose-isoleucine and fructose-leucine, were identified and their concentration in soy sauce was estimated to be about 0.2, 0.3, 1.2, 1.3 and 1.5mM, re-spectively. The Amadori compounds exhibited remarkable browning in the presence of oxygen and iron, but darkened very little without oxygen or iron. Amino acids promoted the oxidative browning of the Amadori compounds.
