Abstract: Maillard reaction products were prepared with glucose,fructose,xylose,deoxyribose and 20 amino acids under the condition of maintaining alkalinity,and analyzed by GC/MS. Heterocyclic,aromatic and ketene(aldehyde)functional compounds were selected as the key components of Maillard reaction products and its mass distribution was obtained. The main aroma characteristics of Maillard reaction products were described by sensory evaluation,and the main aroma was graded. The results showed that the order of the total mass of the three kinds of functional compounds was fructose,xylose,glucose and deoxyribose Maillard reaction products in Maillard reaction products of different sugars. Leucine,lysine and phenylalanine Maillard products had higher total mass of three kinds of functional compounds and higher main aroma score in Maillard reaction products of different amino acids. There was a good correlation between the total mass of three functional groups compounds in most Maillard reaction products and the main aroma score. The main aroma of sulfur-containing Maillard reaction product was relatively unique,the main aroma score was closely related to the molecular structure and morphology of sulfur compounds in the product. Through the study of the mass distribution and main aroma characteristics of three functional groups in Maillard reaction products,users could better master and apply Maillard reaction products.