This document discusses different types of non-enzymatic and enzymatic browning that can occur in foods, as well as the Maillard reaction. It explains that enzymes are proteins that cause specific chemical changes in the body, such as breaking down food. Polyphenol oxidase (PPO) is the main enzyme responsible for enzymatic browning in fruits and vegetables by altering their organoleptic properties. Non-enzymatic browning results from reactions between sugars and proteins, producing brown polymers called melanoidins via Maillard reactions, caramelization, and acid deterioration when foods are subjected to high temperatures. The Maillard reaction gives baked goods, caramel, coffee, and roasted meats their distinctive