Browning of the food has two main types of mechanism, enzymatic and non-enzymatic, depending on whether the process was mediated by enzymes or not. Non-enzymatic reaction, also called Maillard reaction, occurs between reducing carbohydrates with amino acids, peptides and protein moieties and is vital to food science as well as to general biochemistry and even medicine 1-3 . The Maillard reaction follows different routes to produce various final products, through the formation of various complex intermediates 4,5 . Due to the complexity of the reaction, it is still a great challenge to control the reaction for food quality, nutritional value and medicinal aspects. In order to simplify the complex processing of Maillard reaction, it was subdivided roughly into three stages: early stage, intermediate stage and final stage. Early stage includes sugaramine condensation and Amadori rearrangement and the products are colourless. The processing is the nucleophilic of an amine group reacting with the carbonyl group of a reducing sugar to yield a glycosylamine. Glycosylamines are unstable and form N-substituted 1-amino-1-deoxyketoses via an Amadori rearrangement [6][7][8] . In the intermediate stage, it produces colourless