AbstractThe compounds that initiate the browning reaction in dehydrated carrot were shown to be soluble in water or 60% alcohol. Alcoholic extracts of dehydrated carrot and potato were separated into basic, acidic and neutral fractions by ion‐exchange resins and then heated separately and in all combinations at 30% r.h. and 52°. Browning was only considerable when the basic and neutral fractions were both present, indicating that a Maillard type of reaction is probably the first in the chain of reactions leading to browning in carrot and potato.A limited amount of browning occurred in the basic fraction when heated by itself and this was shown to result from a colourless intermediate of the browning reaction which has been isolated and partially characterized. Its minimum molecular weight was found to be about 235 and its properties lead to the suggestion that it is anisoglycosylami