Abstract: Amadori compounds as the key intermediate products of Maillard reaction were generated from the reaction between carbonyl compounds and amino compounds. In addition to its chemical significance, the subsequent reaction products had an important influence on the color, flavor, nutrition, safety and antioxidant properties of food. The qualitative and quantitative detection methods of Amadori compounds had been reported mainly applied to ginseng, tobacco and minimal food variety.In this paper, the formation mechanism and qualitative and quantitative detection methods of Amadori compounds were reviewed, which laid a foundation for the establishment of detection methods for Amadori compounds in a widely or complex food sample.