Development of Method of Analysis of Amadori Compounds.pdfVIP

1 DEVELOPMENT OF METHOD OF ANALYSIS OF AMADORI COMPOUND S L . Bergte r Souza Cruz - Brazil I - INTRODUCTIO N The interaction between sugars (glucose) and amino acids produces N-glycosyl amino acids that are rearranged later to form 1 - deoxy-D-ketone derivatives (Amadori compounds) . Amadori compounds formed during heat processing, storage or cooking of foods, are important precursors of the colour, flavour and aro- ma produced in foods . These compounds have been isolated from seve- ral natural products such as tobacco, soy sauces, tea, liver, white wine and sake . The Javanese cigarette industry has patented the use of Amadori Compounds . BAT - Germany has show that they cannot be used as additives be- cause of their high instability, although an effect of improved to- bacco aroma is perceived right after their addition . Souza Cruzs studies showed that there is relation between the re- ducing sugars and a amino nitrogen ratio and the pyrazines forma- tion, during the tobacco aging process, as well as in some stages of processing in which heating conditions with high moisture are employed . Cr• 2 Taking into consideration that Amadori compounds are considered as intermediate agents in the formation of pyrazines and other fla- vour compounds, it becomes necessary to develop an analytical me- thod that allows their monitoring during the tobacco processing . The Amadori compounds isolated and identified in tobacco were : *