Fructose-alanine is an Amadori compound and serves as an aroma precursor formed during the initial stages of the Maillard reaction (MR). It can be isolated from sources such as tobacco, miso, and white wine. Fructose-alanine significantly induces oxidative browning and is associated with Maillard reaction products (furfurals), exhibiting a baked and sweet aroma. This compound is applicable in food industry and tobacco processing research.