Maillard reaction is a chemical reaction that takes place involving amino acids and reducing sugars in food. This process results in a browned food having a distinctive flavor similar to caramelization. It is not an enzyme-catalyzed reaction. Typically, this process occurs at around 140 to 165 °C. Higher temperatures above this range will result in caramelization rather than this reaction.

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In Maillard reaction, the carbonyl group of the sugar reacts with the amino group of the amino acid. It results in the formation of poorly characterized molecules mixture. This mixture of molecules is responsible for the aroma and flavor of browned food. Maillard reaction is commonly used for coffee roasting, chocolate production, browning of various meats like steak and etc. The following figure shows the products that gives different flavour for Maillard reaction.