The aim of this study was to develop indicators applying Maillard reaction. It would alarm the temperature abuse in cold food chain. D-xylose and glycine were selected as materials for Maillard reaction. Also K₂HPO₄ selected and added to Maillard reaction because it was necessary to accelerate the development of blue color under cold temperatures. The Indicator could warns by color development after 96 hours at 4℃. It warned earlier at higher temperatures. As a result, Maillard reaction which used D-xylose and glycine has been potential as an indicator to alarm temperature abuse of cold food chain.