Maillard Reaction 9Non-enzymatic browning 9Complex set of reactions between amines, usually from proteins, and carbonyl compounds, generally sugars. 9The consequences: – formation of many products, most of which have some impact on the flavor and appearance of the cooked food.Maillard Reaction 9Non-enzymatic browning 9Complex set of reactions between amines, usually from proteins, and carbonyl compounds, generally sugars. 9The consequences: – formation of many products, most of which have some impact on the flavor and appearance of the cooked food