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Maillard Reaction is a non-enzymatic browning reaction that occurs between reducing sugars and the free amino groups of amino acids, peptides, or proteins. These reaction chains, commonly observed in foods subjected to thermal processing or storage, have decisive effects on the color, taste, aroma, and nutritional value of foods. Definition and Scope The Maillard reaction essentially refers to a chemical reaction between a molecule containing a carbonyl group (from reducing sugars) and a molecul