Maillard reaction is

Maillard reaction is Non-enzymatic browning.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour.
It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.
A reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165°C (280 to 330°F).