This chapter discusses the formation of some of these compounds during the L. C Maillard reaction in cooking meat. It reviews some of the main chemical reactions that are responsible for flavor formation, followed by an examination of the volatiles according to chemical class. Meat has always constituted an important part of our diet. Volatiles have been analyzed from all the major meats: beef, pork, lamb, and chicken as well as bacon and other cured meats. Raw meat has little aroma and only a blood-like taste, and cooking is necessary to develop the characteristic flavor. The thermal decomposition of amino acids and peptides requires temperatures higher than those that are normally encountered during the cooking of meat. When sugars are heated, caramelized flavors are formed, but in general relatively high temperatures are required. L. C Maillard reaction between reducing sugars and amino compounds is one of the most important routes to flavor compounds in cooked foods.