Fragmentation 9 Glycosylamines and Amadori products are intermediates formed during the course of the Maillard reaction. 9 The concentration of these intermediates depends upon the reaction conditions (pH, temperature and time). 9 In the pH range 4-7, Amadori products undergo degradation to give 1- and 3-deoxydicarbonyl compounds (deoxyosones).Fragmentation 9 Glycosylamines and Amadori products are intermediates formed during the course of the Maillard reaction. 9 The concentration of these intermediates depends upon the reaction conditions (pH, temperature and time). 9 In the pH range 4-7, Amadori products undergo degradation to give 1- and 3-deoxydicarbonyl compounds (deoxyosones)