Abstract
Amadori compounds, one of important factors contributing to oxidative browning of soy sauce, were isolated and identified from miso, white wine and Saké by ion exchange chro-matography, gel filtration and partition chromatography. Fructose-leucine, fructose-isoleucine, fructose-valine and fructose-alanine were present in miso, white wine and Saké. Fructose-glycine was identified in miso and Saké, and fructose-proline was found in white wine. Amino-carbonyl reaction was suggested to be involved in oxidative browning of miso, white wine and Saké.
