Main Page | See live article | Alphabetical index In the presence of amino acid and a reducing sugar, the Maillard Reaction occurs. This is related to carmelization. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting, poorly characterized odor and flavor molecules result. This reaction made way for the flavoring industry, since the type of amino acid determines the resulting flavor. This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.