Four Model Maillard reactions (MRs) have been carried out using Leucine with each of the following Saccharides; aldohexose (glucose, Glc), ketohexose (fructose, Fru), aldopentose (xylose, Xyl) and disaccharide (Lactose, Lac) at 100 °C and for 24hrs. The pH changes with time were monitored during the reactions at different initial reactant ratio. The products of the reactions (MRPs) were then separated by absolute ethanol into low and high molecular weight fractions (LMW & HMW). The four distinct Saccharides–Leucine MRPs were studied by fluorescence and ultraviolet /visible spectrophotometer. The results showed the tendency of Xyl–Leu MRPs to form brown polymers with relatively high reaction rates compared to Fru, Glc and Lac -Leu MRPs respectively. Further characterization of reducing power of the Saccharides – Leu (MRPs) was performed and showed that different Saccharides –LeuHMW (MRPs) had a higher reducing power than LMW ( MRPs).