Different absorption spectra both of glucose solutions, with addition of phenylalanine, methionine or 2-phenylethanol, in buffers of different pH in u.v. region, and their distillates after steam distillation have been obtained by heating of those solutions. According to location of absorption bands it is possible to expect the formation of furfural, 5-hydroxymethylfurfural and further absorbing substances, arisen both by decomposition of glucose and oxidation of amino acids. Solutions of glucose were yellowing with increasing pH and simultaneously the intensity a floral flavour of samples with phenylalanine and a putrefaction of cabbage of samples with methionine was increasing.

The participation of oxygen radicals is supposed during these reactions. The intensity of induced chemiluminescence of maltose solutions in water supply water was increasing with the intensity of heating. The absorbance measurement in u.v.region by heating model solution of saccharide with amino acid or higher alcohol is a suitable method for study of ageing foodstuffs and beverages.