“…As said in the Maillard Challenge [3], the term "Maillard reaction" should be used to refer to interactions between an amino group and an α-hydroxy carbonyl moiety of a reducing sugar, which produces Amadori or Heyn's products, depending on the particular sugar (aldose, ketose) [4][5][6]. A cascade of reactions follows, including many that have been studied outside the food context of Maillard reactions (thermolysis, oxidation, hydrolysis, reduction, aldol condensation, etc.…”