The photochemical transformation of Maillard reaction products (MRPs) under simulated sunlight into mostly unexploredp hotoproducts is reportedh erein. Non-enzymatic glycation of amino acidsl eads to ah eterogeneous class of intermediates with extreme chemicald iversity,w hich is of particular relevance in processed and stored food products as well as in diabetic and age-related protein damage. Here, three amino acids (lysine, arginine, and histidine) were reacted with ribose at 100 8Ci nw ater for ten hours.E xposing these model systemst os imulated sunlight led to af ast decay of MRPs. The photodegradation of MRPs and the formation of new compounds have been studied by fluorescence spectroscopy and nontargeted (ultra)high-resolution mass spectrometry.P hotoreactions showeds trong selectivity towardst he degradation of electron-rich aromatic heterocycles, such as pyrroles and pyrimidines. The data show that oxidative cleavage mechanisms dominatet he formation of photoproducts. The photochemical transformations differed fundamentally from "traditional" thermalM aillard reactions and indicated ahigh amino acid specificity.