The browning reactions, including non-enzymatic browning (Maillard reaction, caramelization, and ascorbic acid browning) and enzymatic browning. These reactions are important chemical processes that occur during cooking and food processing, contributing to the color, flavor, and aroma of various foods. The Maillard reaction is a complex reaction between amino acids and reducing sugars, influenced by factors such as temperature, pH, moisture content, and catalysts. It plays a significant role in the food industry, enhancing the flavors and colors of foods like bread, coffee, and grilled meats. Caramelization occurs when sugars are heated to high temperatures, resulting in a golden-brown color and characteristic flavors. It is utilized in the production of flavor enhancers and food additives. Ascorbic acid browning involves the thermal decomposition of vitamin C and contributes to the decline in commercial value of citrus products. Enzymatic browning, catalyzed by enzymes in fruits and vegetables, leads to discoloration when exposed to air. The chapter also mentions the analytical methods for studying browning reactions and concludes by highlighting the importance of understanding these reactions for food quality and nutrition.