Abstract: The chemical processes of Maillard reaction was narrated, Based on it, severak amino acids were respectively reacted with glucose at different temperature and time with different pH, and with or without additives etc. Consequently, nine kinds of new perfumes were synthesized. An important problem of how to apply the Maillard reaction in the field of food and tobacco for the further development of perfumes was put forward.

Key words: Maillard Reaction Synthesis Series of Perfumes