Formation of heterocyclic amine-amino acid adducts by heating in a model system

► Heterocyclic amine is carcinogenic compounds formed in cooked foods. ► Heterocyclic amine-amino acid adducts were also produced easily by heating at 200 °C within 5 min. ► Adducts were analysed by liquid chromatography-mass spectrometry with selected ion monitoring. ► Efficiency of adduct formation was different in combination of heterocyclic amine and amino acid. ► Adduct formation may be an important factor in evaluating the carcinogenic risk of heterocyclic amine.