In the present work, kinetic and thermodynamic compensation is applied to evaluate the kinetics of non-enzymatic browning of clarified pear juices. The kinetic constants were obtained in previous work for soluble solids contents of 47, 54, 63 and 70.5 °Brix and at temperatures of 50, 60, 70, 80 and 90 °C. For these kinetic constants, the equilibrium constants were determined using Eyring's equation for each soluble solids content and temperature. The kinetic constants were fitted to the Arrhenius equation. The pairs of estimates for lnK0 and the activation energy follow a linear trend, defining a kinetic compensation, with an isokinetic temperature of 145.6 °C. The equilibrium constants were fitted to the Van't Hoff equation. The set of pairs of estimates for the activation enthalpy and activation entropy followed a straight line, giving rise to thermodynamic compensation, with an isoequilibrium temperature of 142.8 °C. As expected, the isokinetic and isoequilibrium temperatures were very similar. It was concluded that the mechanism is the same for the ranges of soluble solids content and temperature studied. Since all the isokinetic and isoequilibrium temperatures were higher than the working temperature values, it was concluded that the control was enthalpic for all cases.