Many different types of organic reactions lead to the production of brown pigments at moderate temperatures. In spite of many reviews of the subject, there has been no comprehensive organization of the reactions. In this review some relationships are shown to exist among the carbonyl-amino, the nonamino, and the oxidative types of browning. Recent findings have provided the basis for an integration of the several isolated partial theories of browning (Maillard, sugar fission, ascorbic acid, furaldehyde) heretofore proposed. The significance of the occurrence of the Amadori rearrangement in the Maillard reaction is stressed, and a mechanism for browning in sugar-amine systems based upon the rearrangement is outlined. Attention is directed to the little-studied but important role of dehydrogenated reductones in both enzymatic and nonenzymatic browning reactions. Investigations of browning reactions in model systems during the past 3 years are reviewed, with the pertinent older studies, and the results of most of these are shown to fit into the proposed scheme of reactions. A classified directory to the major part of 201 references on browning in nitrogenous model systems (1 940 to March 1953) is included. THE CHEMISTRY OF BROWNING RE-ACTIONS in nitrogenous model systems has been adequately reviewed to the year 1950 by Danehy and Pigman (33).