The test was developed when it was discovered that tryptophan and histidine both produce a red color with nitroprusside under similar conditions. However, by changing the pH, tryptophan will be undetectable. Similarly, it has been stated that the addition of glycine eliminates the detection of histidine. The red color is obtained after the addition of sodium nitroprusside to an alkaline solution of methionine followed by the acidification of the reaction.
The detection of imino acid proline for a long time had been unsatisfactory as methods like the ninhydrin test can only detect proline after isolation from other amino acids. A reaction between proline and isatin can be used to qualitatively and quantitatively determine the amount of proline.