Maillard polymers were prepared fromD-glucose-1 and -6-14C, glycine-1 and -2-14C, as well as C-1 and methyl-14C methionine, and the activities of the isolated polymers measured as a function of time. In both cases, C-1 of the amino acids were incorporated at the lowest levels, withD-glucose carbon atoms at the highest levels. The data support the conclusions that carbon dioxide, produced during the Maillard reaction, arises from C-1 of the amino acids, but also suggests that other carbons of the amino acids may contribute as well.