TSRC, Tob. Sci. Res. Conf., 2010, 64, abstr. 06
Quantitative determination of Amadori compounds in tobacco using ion exchange liquid chromatography tandem mass spectrometry (LC-MS/MS)
R.J. Reynolds Tobacco Company, Winston-Salem, NC, USA
Amadori compounds are formed during non-enzymatic browning of reducing sugars and amino acids and are important in the aroma of agricultural and food products. These compounds form naturally in tobacco and are of importance to the flavor profile of smoke. ...