Isolation and identification of Amadori compounds from miso, white wine and Sake.

Abstract

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