Enzymic browning happens when polyphenol oxidase oxidises phenolic compounds, and the dark pigment that forms from this is called melanin, the same kind seen in a cut apple turning brown. Non-enzymic browning, particularly the Maillard reaction between amino acids and reducing sugars during heating, produces a different set of dark pigments called melanoidins. Reading the question in order, enzymic browning gives melanin and non-enzymic browning gives melanoidins.