SUMMARY– Odor evaluations, chemical analyses and the effect of pH on the nonenzymatic browning reaction products between equimolar concentrations of glucose and each of the sulfurcontaining amino acids, methionine, cysteine and cystine, were conducted. None of the 3 mixtures emitted an odor associated with meat. The cystine‐glucose mixture produced no significant aroma, the cysteine‐glucose mixture an odor resembling over‐boiled egg and the methionine‐glucose mixture an objectionable odor associated with boiled potato, the most interesting of the 3 mixtures. The characteristic odor of the last‐named mixture was attributed to mercaptans. Only the methionine‐glucose mixture was affected by an increase in pH.

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