Caramel colors and processed flavors can be created by the reaction of amino acids and sugars, the Maillard reaction. Individual amino acids react in different ways depending on environmental conditions such as pH, temperature and buffer type. The Maillard reaction is catalyzed by phosphate and increasing the concentration of acetate or citrate in a glucose-glycine solution also increases the rate of the browning reaction. The purpose of this research was to investigate how different amino acids react in different buffers. Glucose (0.1 M) and amino acid (0.1 M) were prepared in sodium citrate or sodium acetate (0.5 M), and the initial pH was adjusted to pH 5.5 with HCl or acetic acid respectively. The solutions were incubated in a water bath at 90^oC and samples were removed at timed intervals. The change in color was measured on a Beckman DU68 spectrophotometer at A₄₂₀. The relationship between A₄₂₀ and time was determined using the equation: A₄₂₀ = A(time)² + B(time) The values of the parameters A and B were used to compare the kinetic behavior of eighteen amino acids and taurine. In each buffer system the amino acids lysine, histidine and taurine react the fastest and cysteine, glutamine and proline slowest. The presence of sodium citrate increased the rate of reaction compared to the reaction in sodium acetate. For example parameter A was 1.52 and 3.88-fold higher in the presence of sodium citrate than in sodium acetate for isoleucine and glycine, respectively. Such data suggest that different amino acids are catalyzed differently when the buffer salt is changed. This research will lead to better control over color and flavor formation in processed foods.